布伦茨河畔金根 最佳餐厅

AUGUST

★★ Michelin€€€€Creative

A place that lives, sleeps and breathes art! Not only is there the special cachet of the listed Haag Villa (1877), there is also Christian Grünwald's cooking, the likes of which you would be hard pressed to find anywhere else. We are in the company of an extremely creative chef who stands out for having his own distinctive signature. This he showcases in a seasonal set menu – the various appetisers are a fantastic introduction! He draws inspiration from nature and uses ingredients of excellent quality. For example, the "local venison, Butter von 4 Hölzern, spruce needle powder, roasted macaron

🕐 Th-Sa 18:00-22:00

HOCHZWEI

★ Michelin€€€€Classic Cuisine, Farm to table

A culinary experience guaranteed to delight: rooted in classic cuisine, shaped by modern seasonal influences and inspired by the region. Since 2007, Hans Häge has stuck to what he does best and relies on top-quality ingredients. In the evenings, there is a choice of set menus: "Fish Menu", "Badwirt's Menu" and "Menu by Hans Häge". The "Business Lunch" deal is popular on account of its smaller, wallet-friendly "Premium" or "Easy" set menus. À la carte dishes include classics such as Zwiebelrostbraten (steak with onions and gravy). Every other Sunday, there is a different lunch format with three

Ursprung

★ Michelin€€€€Creative, Country cooking

Andreas and Anna Widmann (the eighth generation of the family to run this place) have two restaurants, and this is the fine dining option - located in the oldest part of Widmann's Löwen, where the village butcher's shop used to be. On the menu, Swabian tradition meets sophisticated culinary skill. Sourced from local producers, premium ingredients are used in dishes brimming with creativity, flavour and original ideas. There is a regularly changing set menu of five or seven courses according to the seasons, also available as a vegetarian option. A trained sommelier, your friendly hostess provid

Seestern

★ Michelin€€€€Modern French, Seasonal Cuisine

Take in the view of the lake as you enjoy an outstanding set menu – it doesn't get much better than this! Patrons of Hotel Lago's fine dining restaurant are bowled over not only by the view but also by the interior with its warm wood and maritime colours, high-quality furnishings and elegant Nordic design. In summer, diners can make the most of the terrace with its lounge and small sandy beach; in winter, the wood-burning stove makes for a cosy atmosphere. The focus lies squarely on the modern culinary creations of the duo formed by owner Klaus Buderath (he was behind the MICHELIN-starred cuis

Stephans Stuben by Marco Langer

★ Michelin€€€€Creative, Farm to table

This restaurant is run by Marco Langer, a well-known chef in the region. His dishes are meticulously prepared, creatively modern, and made with the finest ingredients. Plus he is not afraid to embrace bold flavour associations. A prime example is his succulent and tender chicken oysters, beautifully seasoned and appealing combined with pan-fried oyster mushrooms with a little bit of bite, as well as crunchy marinated celery – a dish to nourish the soul! Comprising four or six courses, there are two set menus, one of which is vegetarian. The restaurant's clean, tasteful design is very inviting.

bi:braud

★ Michelin€€€Contemporary, Farm to table

Somewhat tucked away in the old town, not far from Ulm Minster, this pleasantly down-to-earth little restaurant is full of charm. The atmosphere in the dining area is inviting and lively, and the waitstaff are friendly. You might even catch a glimpse into the kitchen behind the bar. Together, Alina Meissner-Bebrout and Tim Ostertag run the kitchen, preparing an interesting modern five-course set menu – a vegetarian version is also available. The dishes are meticulously crafted without being extravagant or cluttered. Everything is simply really well done. The desserts certainly deserve a mentio

Wirtshaus Meyers Keller

★ Michelin€€€Farm to table, Country cooking

This place is something special. Joachim (also known as Jockl) Kaiser and his wife are the third generation to run this appealingly rustic and trendy restaurant. The kitchen concept is intriguing: In addition to the regular Wirtshauskarte, with a selection that balances hearty traditional fare and more ambitious dishes – mouthwatering options include lamb lights or skrei with fennel and white wine sauce – they propose a seasonal set menu consisting of a "starter", "centrepiece" and "finale". A nice idea: You are free to choose one or more of the "centrepiece" dishes – which include a vegetaria

Gourmetrestaurant "fine dining RS"

★ Michelin€€€€French Contemporary, Modern Cuisine

The secluded, quiet location up here at Burg Staufeneck is wonderful, as is the view of Fils Valley. Head to the fine dining restaurant of Burghotel to drink it all in thanks to the large panoramic windows – with a bit of luck, you might even catch a stunning sunset! The dining space is tasteful and elegantly minimalist, the service charming and professional. In the kitchen, the torch has been passed on to the next generation: Markus Waibel (the restaurant's long-time head chef) and Dominik Holl (previously sous-chef) have taken over the reins from Rolf Straubinger and together now form the ne

Restaurant auf Schloss Filseck

★ Michelin€€€€Mediterranean Cuisine, Farm to table

Not only is Schloss Filseck a museum, cultural centre and venue for events, it is also a hotspot for foodies! The decor is classic in style, incorporating modern touches, A wooden ceiling and quarry-stone walls add an old-fashioned, rustic charm to proceedings. There is also a wonderful terrace in the interior courtyard. Head chef Daniele Corona clearly draws much of his inspiration from Italy and elsewhere in the Mediterranean, creating highly ambitious and multi-faceted dishes such as "Toscana" (Chianina beef, rocket, bagnetto verde). In the evening, the fine dining set menu also comes in a

Esszimmer im Oberschwäbischen Hof

★ Michelin€€€Modern Cuisine, French Contemporary

After gaining experience at renowned establishments such as Traube Tonbach in Baiersbronn and Söl'ring Hof on Sylt, Julius Reisch took over his family's restaurant with his wife, Anna-Marie, and their dedication has remained unwavering ever since. He leads the kitchen alongside Johann Seiringer. Their ambitious fine dining experiences come in the form of two set menus, one of them vegetarian. Built on classic foundations with a modern twist, his dishes are bold and flavoursome. The wine pairings are expertly selected – there is also a range of mature wines. The waitstaff are charming and adept

Nose & Belly

★ Michelin€€€Innovative, Regional Cuisine

"Follow your nose – listen to your belly" – that's the idea behind the name of this small restaurant. Located in the centre of Augsburg, it is well worth a visit, primarily on account of the cleverly thought-out seasonal cuisine, for which Hendrik Ketter and his team use regional produce wherever possible. On Wednesdays and Thursdays, there is the à la carte offering "NO.BEL LEGER" as well as the "Chef's Choice Menu", which comprises five or seven courses. On Fridays and Saturdays, a set menu with four to seven courses is available – also in a vegetarian version. In addition, you can expect pr

🕐 We-Sa 18:00-22:00

Gourmetrestaurant Nico Burkhardt

★ Michelin€€€€Modern French, Farm to table

This stunning historical half-timbered house in the beautiful Old Town is home to the Boutique Hotel Pfauen and its fine dining restaurant. Chef-patron Nico Burkhardt prepares outstanding ingredients in a modern and refined style distinguished by a strong personal signature. Dishes such as "confit fjord trout, cucumber, dill, elderflower vinegar, sour cream" or "lamb loin, smoked aubergine, wild broccoli, potato croquette, spiced yoghurt" showcase a compelling interplay of technical precision, depth of flavour and harmonious balance. The set menu comes in four to six courses and is accompanied

Sartory

★ Michelin€€€€international

The compact fine dining restaurant of this venerable establishment – today Hotel Maximilian's – exudes an air of modernity, thanks to its sleek, fresh design and classically inspired cuisine. In Simon Lang's kitchen, the food is made with top-notch seasonal ingredients, for example "grilled black cod & green apple, veal sweetbread cuts, fermented shallots, leek oil". Choose between the "Menu du Chef" and a vegetarian set menu, with optional wine pairings. Alternatively, there is a five-course tasting menu including wine pairings. This is complemented by attentive service and on-point wine reco

🕐 We-Sa 18:00-22:00

Alte Liebe

★ Michelin€€€€german, regional

Chef-patron Benjamin Mitschele, a long-standing presence as a restaurateur in Augsburg, presents two concepts here. On Wednesdays and Thursdays, the place operates as a bistro serving small plates à la carte. On Fridays and Saturdays the "Alte Liebe" set menu comprising five or eight courses is served – vegetarian version available. In both cases, the well-thought-out dishes are full of flavour and personality. Close attention is paid to the quality and seasonality of ingredients, some of which come from the restaurant's own certified-organic nursery. Ambitious wine recommendations. The well-c

🕐 We-Sa 18:00-0:00

Stube ZWEI.NULL

必比登€€Regional Cuisine, Farm to table

Since January 2025, Gasthof zum Bad has had this interesting alternative to its fine dining restaurant for evening meals – and diners have been lapping up the pleasingly unpretentious concept. Chef-owner Hans Häge serves up delicious regional classics that draw on his family's traditional recipes. Don't miss out on enticing options on the menu such as rump steak of Bavarian beef or lentils with spaetzle & Vienna sausage, or "Badwirt's Maultaschensuppe".

Gasthaus Widmann's Löwen

必比登€€Traditional Cuisine, Country cooking

At the Widmann family's restaurant, seasonal cuisine that places great emphasis on regional ingredients is served in a cosy setting. There is an appealing range of à la carte options, including classics such as Maultaschen (Swabian dumplings), tripe or Zwiebelrostbraten (steak with onions and gravy), as well as a three- or four-course set menu (vegetarian version available). Tip: Be sure to make the most of the lovely beer garden in summer – it really is a delightful spot! Cookery classes and various other events are held here, plus they run their "Genuss-Shop" in the centre of Zang.

Zur Glocke

必比登€€€Farm to table, Modern Cuisine

The Stoiber family put their heart and soul into running this modern restaurant. Their commitment is particularly evident in the excellent cuisine, which follows the seasons and draws on quality ingredients. There are three set menus, one of them vegetarian, and all courses can also be ordered à la carte. Mouthwatering creations include beetroot with porcini ice cream, quail and mushrooms, or cream of sweetcorn soup with wild prawn, polenta and popcorn. Diners are treated to attentive service in an inviting setting: Pale wood, clean lines, exposed concrete and restrained decorative details cre

Hirsch

必比登€€Regional Cuisine, Seasonal Cuisine

"Modern tavern cuisine" is the name of the game in this family-run establishment, which has been in business for 12 generations in a quiet suburb of Ellwangen. At the helm is the son, Dennis Wiche, who has previously worked in several MICHELIN-starred restaurants. The menu features an abundance of appealing dishes, from regional classics such as Zwiebelrostbraten (roast beef with onions) and spaetzle… to the chef's more modern options, such as vitello forello (with smoked trout). Be sure to try the house-made Maultaschen (dumplings), and don't miss out on delicious desserts such as their take

Speisemeisterei Burgthalschenke

必比登€€Classic Cuisine, Seasonal Cuisine

The Großhammer family runs this long-standing regional institution with genuine passion. For many years, it has been a beacon of consistency and quality. Their flavoursome dishes are oriented towards the seasons, with regional ingredients taking centre stage. In addition to the four-course set menu, you can choose à la carte from options such as cream of pumpkin soup or crispy farmhouse duck. Occupying three levels, the interior has a rural feel, and is complemented by a lovely terrace. Cordial and seamless service. Practical for motorists: large car park.

Vier Jahreszeiten Restaurant Imhof

必比登€€Farm to table, Country cooking

You will certainly eat well at Andreas Imhof's restaurant. The cuisine is shaped by regional influences and stands out for its craftsmanship and flavour. Ingredients are selected with seasonality in mind. Diners can choose between a well-curated à la carte selection and a three-course set menu. Dishes made with Allgäu heifer, for example, are popular. The bright and inviting interior has a sleek, modern design; outside, the beer garden is presided over by an impressive lime tree. Tip: A budget-friendly lunch special is served daily.

Die Krone

必比登€€Farm to table, Regional Cuisine

Chef-owner Markus Elison previously worked at Herrengass in Gschwend, where he proved his worth in the kitchen. Here, he cooks up delicious dishes made with high-quality ingredients. His cuisine is regional in spirit, occasionally accented with Mediterranean influences. The menu features options such as Zwiebelrostbraten (fried beef in gravy, topped with crispy onions) in Pinot Noir jus with spaetzle, or pan-seared skrei fillet in a Riesling foam with creamy Filder cabbage. Dine à la carte or opt for the seasonal set menu or "Das Krone Menü". Friendly service. Sleek modern decor. There is also

Ehemalige Sparkasse

必比登€€Regional Cuisine, Seasonal Cuisine

This is the second restaurant run by Florian Kellerbauer in the historical centre of Dinkelsbühl. Housed in a former bank, a short walk from his Altdeutsches Restaurant, the chef-patron has created a dining experience centred on "Heimat" cuisine. Fresh, locally sourced ingredients take pride of place in the seasonally inspired dishes. À la carte options include Franconian beef Zwiebelrostbraten with potato noodles and green salad, and pike-perch fillet, tomato jus, root vegetables and pesto ravioli. The wine list features labels from Franconia, elsewhere in Germany and beyond. In addition to t

Stubersheimer Hof

€€Classic Cuisine, Country cooking

The tasteful decor of this lovingly restored old farmhouse exudes rural charm. In the inviting wood-floored traditional dining room, Gabi Laib and her team provide friendly and attentive service, while junior proprietor Martina takes charge in the kitchen. She prepares regional and internationally influenced dishes such as monkfish with lemon foam and saffron risotto, or braised cheeks of Swabian-Hall free-range pork, as well as traditional Zwiebelrostbraten (sirloin steak with crispy fried onions and gravy) with spaetzle. In summer, there's no better place to dine than in the charming courtya

Treibgut

€€Contemporary, International

As a sophisticated alternative to Seestern, Treibgut adds to the gourmet credentials of the Lago hotel. Modern cuisine is served in a trendy and exceedingly stylish setting. There are also dishes designed for sharing, such as steaks, whole fish or traditional grazing board. A fine selection of products from the in-house bakery, butchery and ice creamery is available. In summer, the lakeside setting is best enjoyed on the terrace.

Edda Brasserie

€€Seasonal Cuisine, Farm to table

With this tasteful brasserie in the city centre, Alina Meissner-Bebrout offers a delightful alternative to her restaurant bi:braud. The cuisine takes its cue from the changing seasons. In an inviting and laid-back setting, diners can savour the freshly prepared dishes of the day, including classics such as buffalo tartare and Wiener schnitzel. Options are somewhat more limited on Mondays. In summer, the terrace seating overlooking the pedestrianised zone is inviting.

Löwen

€€Seasonal Cuisine, Country cooking

In Söflingen, a district of Ulm, the historic courtyard of a former Clarissan convent dating from 1258 is home to an attractive hotel with individually designed rooms and a lovely restaurant. In the modern setting that has been created within the old walls, a friendly, attentive team serves delicious dishes made with carefully sourced ingredients. The accomplished chef presents a focused à la carte selection of classics, including cheese spaetzle tartufo, roast beef, and caviar specialities. On Tue there is an additional three-course schnitzel menu; Wed-Sat, a fine dining set menu of four, six

Gänsweid

€€Country cooking, Farm to table

In this carefully restored former garage, it is a case of ‘olive oil not engine oil’! Enjoy your meal in a relaxed atmosphere where you can watch the cooks preparing their fresh mixture of Swabian and Mediterranean dishes in the kitchen. Simple, good value menu only at lunchtimes.

Krietsch

€€€Farm to table, Country cooking

This centuries-old establishment has a rich and eventful past, having functioned at various times as an arms factory, an orphanage, a prison and finally the restaurant Fuggerei. Today, as Krietsch, it serves seasonal, regional cuisine, but it also draws on international influences. As well as flavoursome dishes à la carte, such as Black Angus Sauerbraten (marinated pot roast) with bread dumplings and Brussels sprouts with bacon, a six-course set menu is available on Thu-Sat evenings (with 48hr notice). At lunchtime, a daily set menu is served. The interior boasts a soaring period vaulted ceili

Landgasthof Adler

€€Farm to table, Regional Cuisine

This centuries-old inn has long been known in the region for serving good food. Since February 2022, chef Michael Vogel has been perpetuating this tradition as the chef-patron with great dedication – he had already worked here years earlier and took over the reins after a stint under top chef Andreas Caminada. The restaurant serves seasonally inspired dishes, available as a surprise menu or à la carte. The inviting decor seamlessly blends tradition and modern design. Tip: The charming guestrooms complement the restaurant perfectly and reflect the establishment's distinctive character.

Weingärtnerhaus

€€International, Farm to table

Not only does this place promise good food, but the setting is also inviting: the restaurant is located in a lovely winegrower's house (named after the vineyards below). Built in 1542, it stands directly on the historical estate of Schloss Leitheim. Season-driven cuisine is served in a lovely, cosy interior. On Sundays and Mondays there is a more limited offering in the form of the Azubi-Menü devised by the trainee chefs. Tip: The wine list includes a number of South African vintages. Should you wish to stay overnight, the Schloss Leitheim hotel has inviting guestrooms.

Altdeutsches Restaurant

€€€Contemporary, Farm to table

Florian Kellerbauer's kitchen philosophy centres on quality ingredients, with a strong commitment to regional and seasonal sourcing. Diners can opt for a set menu – either with meat or vegetarian – comprising four, five or six courses. You can also order à la carte. The service is friendly, attentive and professional. The restaurant occupies a prime spot in the historical centre – Kirche St Georg just opposite is well worth a visit. For overnight stays, there is Hotel Deutsches Haus, a patrician house dating from 1440, or in the Ehemalige Sparkasse, both just 50m away.

Lazarus Stube im Oberschwäbischen Hof

€€€Farm to table, Country cooking

Do you fancy some really tasty seasonal regional cuisine, including classics such as Zwiebelrostbraten (fried beef and onions in gravy) or house-made Maultaschen (Swabian dumplings)? Here at Lazarus Stube, good, fresh, often locally sourced ingredients go into appealing à la carte dishes and specials that change with the seasons. Friendly, attentive service. For more ambitious cooking, look to the tasting menu (vegetarian or omnivore) of the second restaurant, Esszimmer. The excellent, wide-ranging selection of wines is the same in both establishments. Modern and functional guestrooms availabl

Lamm

€€€Country cooking, Modern Cuisine

For a start, the impeccable façade is inviting, and inside the decor is charming, the service extremely cordial and the food an absolute treat! Choose between the "Bodenständig", "Classic" and "Vegetarian" set menus, in either a three- or four-course format, or order individual courses à la carte – everything is prepared using selected seasonal ingredients. In summer, the delightful garden terrace is a real draw.