The story
Sartory occupies a quiet corner of Augsburg’s Hotel Maximilian’s, its name a tribute to Johann Georg Sartory, a celebrated local chef of the 1800s. The dining room seats just 24 guests, making it a truly private affair – a “Salon Privé” where the focus stays squarely on the plate.
Executive Chef Simon Lang leads the kitchen, crafting what the restaurant calls “aromenstarke Geschmackserlebnisse” – intensely flavored taste experiences. The menu moves between classic and modern cuisine, never straying far from the precision that earned Sartory its Michelin star. Dishes are built on deep, clear flavours, and the small scale of the room allows for a level of service that feels both personal and unhurried.
The interior mirrors the restaurant’s philosophy: understated elegance, warm lighting, and a calm that lets the food speak. With air conditioning, wheelchair access, and a private room available, Sartory accommodates both special occasions and quiet evenings. The Michelin recognition is a natural fit – not a boast, but a confirmation of the care that goes into every course.
Recognition
Ambience
Details
History
High quality cooking
An elegant and modern living room atmosphere awaits guests at the exclusive hotel on Augsburg's Maximilianstraße. A variety of menus are available, including vegetarian options and a surprise menu.
Concept A modern fine-dining restaurant with 24 seats. A seasonally rotating "Menu du Chef" featuring six to eight courses, along with a vegetarian option. On Wednesdays and Thursdays, a smaller tasting menu is offered, with wine pairing included. Culinary Style Simon Lang’s approach is both technically and aesthetically on the cutting edge. Intricate miniatures are served on small pedestals as an introduction, followed by a global flavor journey: peach and kohlrabi "ceviche", halibut with oyster-koji beurre blanc, or kidney sprouts with a smoky-spicy potato espuma transcend regional culinary boundaries while remaining true to familiar aromatic profiles. Wine A broadly curated, classically inclined selection of approximately 200 wines, each accompanied by concise tasting notes ("dried flowers – green almond – herbs – pear – structured"). Atmosphere Guests dine in a bright, cool, and open-plan room, situated slightly apart from the main hotel activity. The service team is highly dedicated and attentive. Verdict Carefully curated indulgence, culinarily and aesthetically on the cutting edge.
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