The story
In the heart of Passau, Chef Marcel von Winckelmann has realized a personal dream: his own restaurant, where he and his team create an evening that is both refined and genuinely welcoming. The restaurant’s centerpiece is the horseshoe-shaped Chef’s Table, arranged directly around the open kitchen. Here, guests can watch the chefs at work, ask questions, and share the experience with fellow diners.
The atmosphere is intentionally relaxed and convivial. For those seeking more privacy, a stylish Séparée accommodates up to 13 guests, ideal for family celebrations or business dinners. In warmer months, the sheltered terrace offers a lovely setting for a leisurely evening.
Chef Marcel’s cooking is rooted in his extensive experience in top German and Austrian kitchens, including time at the two-Michelin-starred Il Giardino. His style is a personal, grounded take on international cuisine, driven by the seasons and the highest quality ingredients. This philosophy has earned the restaurant a Michelin star, recognizing the high-quality cooking delivered here.
The dining experience is a set tasting menu, with two primary options—"Einstieg" and "Aufstieg"—that change with the seasons. Dishes like Périgord truffle fries, Poltinger lamb with Roscoff onion, and a signature course of aged beef with morels and caviar showcase the kitchen's precision and creativity. The team is happy to accommodate dietary needs, including vegetarian preferences.
A dedicated sommelier curates the wine pairing, featuring selections from Austria, Italy, and France, alongside a thoughtful zero-alcohol pairing that includes inventive concoctions like a Darjeeling kombucha. The focus is on creating a complete, memorable journey through flavor and hospitality.
Recognition
Ambience
Details
History
High quality cooking
Concept The chef has found his place here to bring his creative ideas to the plate, approaching each dish with great meticulousness and a strong focus on the ingredients. This is evident in his delicate compositions, and you can taste it too. For example, the starter features smoked eel with PX sherry vinegar and marigold; he pairs Blanca shrimp with almond and chervil, and skate with leek and dark bread. His signature dish, scallops with Grand Select caviar and caper raisins, is available as an upgrade. Concept The chef has found his place here to bring his creative ideas to the plate, approaching each dish with great meticulousness and a strong focus on the ingredients. This is evident in his delicate compositions, and you can taste it too. For example, the starter features smoked eel with PX sherry vinegar and marigold; he pairs Blanca shrimp with almond and chervil, and skate with leek and dark bread. His signature dish, scallops with Grand Select caviar and caper raisins, is available as an upgrade. Wine Sommelier Nico Romano curates the perfect pairings from a selection of 300 wines, offering particularly creative non-alcoholic alternatives. Atmosphere Guests are seated around the open kitchen, watching the dishes come together live. The ambiance is warm and familial – Lisa von Winckelmann also plays a key role in this, overseeing service and decoration. Summer terrace. Verdict An inspiring culinary destination with a highly dedicated young team.
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