The "MiZAR" in Würzburg, just a stone's throw from the Old Main Bridge, opened in April 2024. Head chef Konstantin Kuntzsch, who previously cooked up a Michelin star at the "Speiseberg" in Halle, created an ultra-personal, innovative concept here together with business partner and host Florian Mack. The two of them redesigned the former pub themselves. Great importance is attached to a cosy atmosphere in warm tones and generous spacing between the four tables. Over the course of the four hours that the nine-course set menu lasts, the ambience and furnishings really come into their own. In between, Kuntzsch shows what already characterised him in the "Speiseberg": great, creative love for individualistic products and textures. Even the starter with oeuf parfait, various mushrooms - including deep-fried enoki - and a mushroom dashi arouses enthusiasm and anticipation. This is followed by a cauliflower course with surprisingly energetic leaf salad ice cream, before a wonderfully tender, marinated and flamed char from the neighbouring village is served, accompanied by fresh pumpkin balls and other variations of pumpkin and char. The Franconian saddle of venison from the Rhön is much more classic, but no less skilful. This keeps the plate exciting and varied throughout. The wine list features only Franconian wines, although the cellar will certainly expand over time to accompany the sophisticatedly composed courses even more precisely. With his friendly charm, Florian Mack knows how to convey the intimate and almost private atmosphere of this special cooking experience.
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