Pinus im Seegut

The story

Pinus im Seegut, Friedrichshafen – Bib Gourmand Sharing Restaurant

A Modern Sharing Concept

Pinus im Seegut sits on the grounds of the Seegut Zeppelin estate in Friedrichshafen, its name drawn from the towering black pine that anchors the garden. The restaurant occupies the ground floor of the Villa Gminder and the adjacent Parksalon of Haus Helene, spaces that feel both refined and unhurried. Here, the cooking follows a relaxed sharing model: there is no fixed menu sequence, and guests order freely from the carte, choosing dishes grouped by flavour profile – from refreshing and vegetarian to fruity, earthy, and roasted. Plates arrive as they are ready, letting each person eat at their own pace while sharing the experience.

The emphasis is on vegetarian food, with vegetables playing the lead role. Meat appears sparingly, and vegan dishes are offered without substitutes. The kitchen works with the rhythm of the seasons, sourcing from local producers such as Kartoffelbauer Wagner, Brot & Brüder, and the Bodensee region. The drinks list highlights alcohol-free pairings and wines from the Bodensee-Big-Five estates, alongside carefully selected natural wines from across Europe.

Chef Philipp Heid

Philipp Heid became Küchendirektor of Pinus and the nearby Speiserei im Maier in May 2024. He trained at the Hotel Traube Tonbach in Baiersbronn and cooked at the three-starred Victor’s Gourmetrestaurant Schloss Berg under Christian Bau, as well as at the Ophelia in Konstanz. At Pinus, he brings a “entspannte Küche” – a relaxed, unpretentious approach that celebrates the simplicity and uniqueness of the setting. “We do not stage,” the team says. “We are light and relaxed.”

The restaurant was awarded a Michelin Bib Gourmand in 2026, a recognition of its good quality, good value cooking. The recognition fits naturally: the food is thoughtful, seasonal, and served without fuss, in a space that feels like an extension of the garden.