Appartement Rosi

Peter Grasmeier, owner and head chef of Ontra in the Tech Square technology centre, has set up this modern little restaurant right next door. In the evening, he serves a four- or six-course set menu, available by reservation only. Example dishes include "scallop, sweet potato, jalapeño, coriander" and "Wagyu, whiskey, broccolini, shallot, corn". A vegetarian version is also available. The modern cuisine incorporates international influences and adheres to the seasons, demonstrating a commitment to excellence in terms of ingredient quality and technique. Friendly and adept service.

This townhouse in the heart of Regensburg has a long history behind it. It was an inn for centuries, with the earliest written record of it dating back to the 13C. Maximilian Schmidt now represents the third generation of the family to take the helm. In a pleasingly informal atmosphere, they serve up modern cuisine shaped by international influences, embracing a "casual dining" approach. The menu includes appealing dishes such as "ox cheek, shiitake, pak choi, sweetcorn cream, kampot pepper" and "pike-perch from Marco, yuzu kosho beurre blanc, Swiss chard, potato". There are also steaks and ve

Two restaurants with Swedish names under one roof. In contrast to the original restaurant (Storstad), Aska is a compact sushi restaurant with a decidedly personal touch. The name translates as "ash", and the interior is accordingly dark in hue. Diners sit at the counter or one of the few booth tables to enjoy authentic sushi served just the way it is in Japan. You can choose between an eight- or 10-course set menu – with the option of additional courses. Having learned his craft in his hometown of Osaka, sushi master Atsushi Sugimoto now transforms premium ingredients into the best classic sus

It's not just the name that's Swedish (storstad, meaning "big city", is a reference to the head chef's time in Stockholm); Nordic accents can also be detected in the design of the urban-chic restaurant on the fifth floor of the Turmtheater. Up here in the historical Goliath House, you can also make the most of the wonderful terrace with its views of the cathedral. Chef-patron Anton Schmaus can depend on his dedicated and talented kitchen team. Under the direction of head chef Josef Weig, the two set menus – one conventional and one vegetarian – each comprise five to seven courses, with a three

Located in the beautiful Old Town, this is a fashionable restaurant and bar. The decor and background music are very much on trend and lend this laid-back establishment something of a club atmosphere. The intriguing international menu features flavoursome options including "Sticky's Breakfast, Imperial Caviar, vodka shot" or "flamed salmon, ponzu, sushi rice, spicy radish, ginger". Alternatively, you could opt for the three-course "Sticky Styled" surprise menu – for the whole table – with dessert available as an optional extra. Friendly service. As well as wines, there is an extensive selectio

Behind its orange façade with an original design, this trendy restaurant is chic and airy with its modern, minimalist look, three striking paintings, open kitchen and large floor-to-ceiling windows that make it wonderfully bright. The international seasonal dishes include "two types of yellowfin tuna, romanesco, cauliflower, artichoke" and "venison from Gutshof Polting, chanterelles, celery, watermelon". In the evening, two set menus are served, one of which is vegetarian and each comprising four or six courses. Alternatively, you can choose individual dishes à la carte. At lunchtime, the thre