The beverage pairing at Horváth is characterised by its emancipatory approach, offering guests the freedom to make their own choices. The wine pairing and wine list introduce the rich tapestry of the Pannonian wine world to the glass, featuring selections from Austria, Germany, Hungary, Slovenia, and Slovakia. This focus is truly unique, encompassing both classically renowned vintages and exciting discoveries in natural wines. In 2023, Horváth's wine list was awarded the Grand Selection Award Wine by Gault Millau, recognising it as one of the finest in Germany. The alcohol-free beverage pairing, featuring house-made essences, foams, juices, and liquids, exudes elegance, refinement and innovative creativity. It was recently named the best Alcohol-Free Pairing in Germany by Falstaff. With the beverage pairing, we transcend boundaries, offering an exhilarating blend of house-crafted beverages and exciting new wine discoveries. In any case, we tailor our accompaniments to your individual culinary journey. Restaurant Managers Miko Klages and Sarah Buchbinder are at your disposal.
Drinkpairing
130€
Winepairing
165€
*Wine or alcohol free accompaniment
The wine list presents wines mainly from the regions of Austria, Germany, Hungary, Slovenia and the Czech Republic, following the culinary origin and inspiration of Sebastian Frank. Classic Great Growths can be found on the wine list as well as unconventional natural wines. Each wine is allowed to tell a story and reflects the region, the terroir or the signature of the winemaker. Each product that finds a place on the wine list is made with a lot of craftsmanship and passion.
Wine ListMiko was born in 1996 in Cape Town, South Africa, to a German parent. Although he had always worked in the hospitality industry since his school days, he never intended to pursue a full-time career in the field. However, after dropping out of law school, he moved to Switzerland, where he took his first job in a fine dining restaurant. This was followed by a degree in International Hospitality Management in Leeuwarden, Netherlands, which included running his own pop-up restaurant and a one-year internship at the famous Noma restaurant. After completing his studies, Miko went to Slovenia to work at the three-star restaurant Hiša Franko, where he was mainly responsible for beverage fermentation. In early 2022, he returned to Noma for a full-time position, where, after nearly two years, he worked his way up to a senior service position. Now, at Restaurant Horváth, Miko is striving to create a new form of hospitality and can fully thrive in his role as restaurant manager.
