The story
Wirtschaft am Schlössli places its Mediterranean kitchen directly beside the Bottighofen harbor, where a terrace overlooks the water and distant peaks. The space carries a quiet energy, anchored by a service philosophy that favors direct conversation over formal distance. Monika Huber runs the pass with a focus on culinary traditions that balance classic technique with quiet experimentation. Born in 1997 and named Gault&Millau’s discovery of the year, she arrived here after training under Christian Kuchler and working alongside Dieter Koschina in Portugal. Her approach treats regional produce and imported staples with equal respect, building layers of flavor rather than relying on heavy sauces.
The menu divides neatly into Italian, French, Iberian, and classic sections, allowing each plate to stand on its own merits. Caramelle allo scoglio pair mussels, squid, and tiger prawns with a rich bouillabaisse foam that captures the depth of the coast. Green asparagus arrives grilled over Japanese charcoal, then dressed with a lightly sweetened escabeche, caramelized silver onions, and a sharp herb salad. A Portuguese grilled sardine finished with garlic bread and lemon rounds out the coastal profile.
Sommelier and host Jonas Volpert guides guests through an exuberant wine cellar stocked during the restaurant’s opening phase. Patissière Theresa Hermann shapes the finale with a Bellini dessert built around champagne sabayon, peach compote, and white chocolate sorbet. Casual lunch service flows easily toward the Lästermeile counter, where visitors catch harbor views while waiting for croquetas or flammkuchen.
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