green tomato / chicken skin / black chanterelle

  • - oily ceps, short roasted
  • - pickled black chanterelle
  • - jellied black chanterelle vinegar
  • - cooked chicken skin compote and yellow plum marmalade
  • - green tomato with flavored butter
  • - chicken toast

celery / salt / spring water

  • - celery in salt dough aged for 3 months
  • - beef broth fat
  • - roasted celery seeds
  • - natural spring water from the styrian "hochschwab" mountain

red laura / “brez´l” / onions / rape

  • - poached potato slices “red laura”
  • - rape oil pudding
  • - onions "brez´l" style
  • - roasted onion spice
  • - sparkling celery foam with anise

sturgeon / bacon / apple / berries

  • - short grilled sturgeon filet
  • - poached back bacon
  • - onion juice with white bread
  • - sauce of wild black-, blue-, and currant berries
  • - apple mash with currant "schnaps"
  • - savory

champignon / chinese leaves / cherry

  • - champignon mushroom stewed in anise-honey sauce
  • - cherry sauce flambés
  • - vinegar stump
  • - liquid Chinese leaves

poppy seed / parsnip / radish

  • - frozen roasted poppy seeds
  • - parsnip and pear cream
  • - cold horseradish chocolate
  • - beer radish slices
  • - sweet radish and wild chive


Our terrace is open

Our terrace is open

Our chef Sebastian Frank has also adapted his culinary creations to the new season and is serving you among other delicacies crispy cabbage leaves with aubergine, a celery apple crème with roasted mountain cheese. In good weather our guests are welcome to eat on our terrace entwined by grape vines. We recommend to make an early reservation due to the limited number of seats available.

Click HERE to make a reservation 



71 michelin stars in Marbella, Spain

71 michelin stars in Marbella, Spain

Sebastian Frank is part of an international master chef symposium „A cuatro manos“ (engl.: with four Hands) in Marbella, Spain. 
For this unique event Dani Garcia and Puente Romano Beach Resort & Spa are bringing together 18 Michelin star chefs with a total of 71 awarded stars, from around the world. Between the 18th and 21st of April the Michelin star chefs will cook together to create both national and international dishes. On the opening night, as a tribute to Joël Robuchon, the “Chef of the century” (1989) and “France-s Best Craftsman” (1976), who holds the most Michelin stars – 28 in total. All 18 Michelin star chefs, like Ferran Adrià, Joan Roca, Daniel Humm, Paco Perez, Paco Morales und Dani Garcia will create a unique dinner.

© gastronomiaycia.republica.com



Eat!Berlin 2016

Eat!Berlin 2016

„Youth without God“ – a distinctly “Horváth”'s evening

Eat!Berlin is the culinary event of the year and we are very happy to be a part of it again. We will bring to life, Ödön von Horváth´s third novel „Youth without God“ as a culinary experience! Roman Steger and Martin Wall will read a selection of texts and guide you through this crime story set at the dawn of World War II. The situations and atmospheres of these excerpts serve as inspiration for the culinary creations of Sebastian Frank.

Wednesday, March 2nd 2016 - Start: 18.30h

Find more informations and tickets HERE.



"Chef of the Year" #Gusto2016

'Chef of the Year' #Gusto2016

It is by no means a newcomer any more among German restaurant guides and it has now been voted the second most important guide in Germany behind the Michelin Guide in a survey.

This year we earned 9 pans and we are also very happy for Sebastian Frank who was named "Chef of the Year".




Michelin Guide 2016 2nd star for Restaurant HORVÁTH

Michelin Guide 2016 2nd star for Restaurant HORVÁTH

We are especially pleased this year to be upgraded in the Michelin Guide - the 2nd star now shines above Horváth on Paul-Lincke-Ufer. Michelin's inspectors commented as follows on Sebastian Frank's cuisine:

There has been significant progress, the expressive combinations are particularly interesting, and the very personal touch is nice. This is one of the most exciting cuisines in Berlin!

Michelin Restaurants



17 points for the "Umami Detective"

17 points for the 'Umami Detective'

This year we were also able to defend our 3rd hat and are pleased again at being awarded 17 points in this year's edition of Gault&Millau Germany:
"The Austrian Sebastian Frank remains one of the boldest among German chefs - and unsurpassed as an umami detective."

Gault Millau