The story
In the heart of Augsburg, on Heilig-Kreuz-Straße, Nose & Belly has been redefining what a fine dining experience can be since 2020. The restaurant's philosophy, captured in its motto "follow your nose – listen to your belly," sets the tone for an approach that is both sophisticated and refreshingly unpretentious.
The team behind Nose & Belly set out to create a space that breaks with the formal rigidity often associated with high-end gastronomy. They focus on craftsmanship and exceptional ingredients, weaving together familiar flavors in new ways. The kitchen draws on both local and distant influences, resulting in a menu that feels both grounded and exploratory. This dedication to quality and innovation quickly earned the restaurant a Michelin star, a recognition that speaks to its high level of cooking.
The dining experience is centered around a series of tasting menus that change with the seasons. A seven-course journey might feature dishes like sea bass with blood orange and wasabi, or peas with burnt cream and Imperial caviar. The menu also includes a vegetarian tasting menu, with courses such as labneh with carrot and blood orange, or cauliflower with gochujang. For those seeking a more casual option, the "NO.BEL LEGER" menu offers à la carte dishes like huchen (a type of trout) with cauliflower and sanddorn, or a roasted pork knuckle with parsnip and lingonberry.
The atmosphere at Nose & Belly is designed to encourage relaxation and discovery. The team aims to foster an exchange between kitchen, guest, and host on equal footing, making the restaurant a place where you can both unwind and explore new tastes. With its Michelin star and commitment to a modern, ingredient-driven cuisine, Nose & Belly has established itself as a key destination in Augsburg's dining scene.
Recognition
Ambience
Details
History
High quality cooking
A high-end gourmet restaurant in Augsburg's Cathedral Quarter featuring a nose-to-tail concept and local suppliers. Chef Hendrik Ketter offers a fantastic seven-course menu along with a vegetarian alternative.
Concept Two-part concept: Wednesday and Thursday No.Bel Leger with à la carte offerings and set menus (5 or 7 courses, vegetarian options available), Friday and Saturday exclusively set menus (4–7 courses) with upgrades in price and ingredients. Once a month: Sunday lunch menu. Culinary Style A visually and ingredient-focused contemporary cuisine: Starting with a Brotzeit of chawanmushi, Cornish ham, and cumin oil for dipping, followed by char with fruity-bitter accents, served with watercress parfait and pear. The team under Hendrik Ketter presents wild cabbage with tonburi (plant-based caviar) in a nutty, peppery, citrus profile, while the braised beef cheek with tongue strips and carrot purée offers a light sweetness. Wine Around 270 European wines with a broad entry-level range (under €50). Ute Ketter also openly recommends surprising selections, such as Slovenian Vitovska. Ambiance Straightforward interior in wood and grey tones; a curiously witty touch is the Underberg dispenser in the restrooms. This contrasts with the service, which can at times be quite formally phrased. Verdict An establishment on the rise that we would gladly continue to follow.
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