Restaurantguide Deutschland 2025: The best winelists
The continuity of fine dining is celebrated here: Claus-Peter Lumpp and his team have been serving modern French cuisine that touches the heart and soul for many years. Predicate: tasteful.
The open kitchen - also known as the "laboratory of love" - produces perfectly crafted menus that reflect the diversity of German cuisine. Chic design, top wines and pleasant service.
It doesn't get any better than this: star chef Marco Müller knows how to create inspiring food from the best ingredients "that feeds the head, touches the heart and makes the stomach warm and happy".
Torsten Michel continues to keep the legendary gourmet restaurant on the road to success, his creative cuisine is on a world-class international level. This also applies to the extensive wine list.
World class! Edip Sigl presents pure Chiemgau with regional products in one menu and the best from other countries in the second. Strong contrasts, super sauces. Pleasant ambience, top service.
The chic, elegantly styled interior is the perfect backdrop for Sebastian Sandor's cuisine, which guides you through the multifaceted world of flavors with sophisticated gourmet creations.
The birthplace of the German culinary miracle has always been a reference to French haute cuisine. Today, Ben Chmura serves contemporary high cuisine that you could also find in Paris.
The Keller family's traditional restaurant has long been a culinary institution, where classic French haute cuisine is still celebrated. The wine list is legendary!
Marcus Langer is the new man at the helm of the gourmet restaurant in the boutique hotel "Kronenschlösschen" - and the culinary class has noticeably picked up speed. The 40-year-old impressively demonstrates how profound, lively and aromatic classic French haute cuisine can be when it is given a contemporary twist. His deep-flavored sauces, stocks and vinaigrettes in particular set wonderful accents and serve as an aromatic bridge to the excellent products, which Langer stages with a clear signature. This straightforward, aromatically concentrated style is already evident in the small appetizers: cauliflower heads in a simply perfectly spicy Thai curry mayonnaise and a delicately aromatic broccoli mousse open the menu successfully. The first course presents marinated yellowtail mackerel in two textures - as a tartare and as a tender fillet - accompanied by celery rolls and surrounded by a foam of herbs, kefir and lime caviar. This is followed by a foam soup of parsley root, refreshingly flavored with Amalfi lemon and refined with sunflower seed crunch: unpretentious, but excellent. Then come the medallions of Atlantic lobster on Jerusalem artichoke confit with elderberry-caper vinaigrette and the wonderfully tender venison, ennobled by a sauce of liver and chocolate. This is accompanied by a praline filled with creamed savoy cabbage and braised salsify. The finale is followed by great patisserie art: marigold ice cream, variations of quince in jus, mousse and gel as well as mille-feuille of fromage blanc. Magnificent!