The story
At Masters, situated within the Spa & GolfResort Weimarer Land in Blankenhain, a Michelin star recognizes a kitchen that treats cooking as a form of art. Chef Danny Schwabe leads a team that plays with aromas, textures, and spices, composing plates that are both surprising and a pure pleasure. The cuisine is described as a “francophile vision” — a Modern French and International approach that relies on regional products and Mediterranean influences.
The dining room mirrors this philosophy, blending comfort with elegance. It is a space where the creativity on the plate meets a warm, unhurried atmosphere.
Host Philipp Hansen brings a global perspective to the front of house. His path took him from Switzerland to Australia and back, with time spent in Michelin-starred restaurants and on renowned vineyards. A certified WSET Level 2 sommelier, his style is defined by keen attention, professionalism, and a genuine passion for hospitality. Together with the resort’s sommeliers, Thomas Stobbe and Adrian Imm, he curates a wine list that journeys through classic regions, with a strong focus on German growers and the local Saale/Unstrut area.
Masters is more than a meal; it is a destination for those seeking selected culinary masterpieces in a unique setting. The team’s dedication to their craft has earned them a Michelin star, a testament to the high-quality cooking and the memorable moments created here. Whether enjoying a creative tasting menu or a glass of Champagne from the house of Deutz, guests experience a restaurant that balances ambition with genuine warmth.
Recognition
Ambience
Details
History
High quality cooking
Located 20 minutes south of Weimar and in the heart of a unique 45-hole golf course, the gourmet restaurant features a living room ambiance. It offers a soothing blend of elegance and coziness.
Concept A small, exquisite gourmet restaurant (four tables, 16 seats) located at the Spa & GolfResort Weimarer Land. A menu consisting of 4 to 6 courses. Culinary Style Danny Schwabe and his team continually surprise with their delicate creations. A lovely touch: the chefs responsible for each course are credited by name. Scallops, for instance, are presented in three ways: seared, as a foam, and as a crisp. This is paired with a lychee purée and fresh lychee fruit. Panna cotta and mayonnaise seasoned with vadouvan add an exotic spice note. Caviar, sea grapes (a type of seaweed), and lemon pearls complete the dish brilliantly. A Waldorf salad is deconstructed and reassembled – celery in various consistencies, served as a ragout, as beurre blanc, as an apple sorbet, and as a powder made from celery seed and black cumin. Wine An excellent selection, also available by the glass at guest-friendly prices. Atmosphere In the small, charming private dining room, guests receive highly attentive service. Conclusion An intimate fine-dining experience of exceptional quality.
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