The story
At Seestern in Ulm, the kitchen is guided by the seasons. The restaurant, part of the Hotel LAGO am See, serves a light, creative interpretation of modern French cuisine, earning it a Michelin star. The setting is a deliberate part of the experience: a Nordic-style boathouse with a large glass front and a terrace suspended over the water. In summer, natural materials create a Mediterranean feel; in winter, a fireplace warms the room.
The menu is offered as a gourmet journey. The 5-Gang Gourmet Menü features a seasonal five-course selection of produce from sea, land, and garden, composed with precision. A dedicated vegetarian 5-Gang Gourmet Menü puts the season’s diversity in clear aromas and fine textures. For a more concentrated experience, the Seestern Signature menu includes a main course plated tableside, available for parties of two or more.
A standout offering is Ulm’s first purely vegetarian star evening, held every Tuesday. This evening features a dedicated four-course vegetarian menu, refined and seasonally inspired. The wine list reflects a philosophy of biodynamic producers, each bottle telling the story of passionate vintners. The restaurant’s Michelin star, along with top ratings from Gault Millau (4 black toques), Gusto (8 ½ pans), and Schlemmer Atlas (one of Germany’s 50 best restaurants 2024), confirms the precise, high-quality cooking that defines the Seestern experience.
Recognition
Ambience
Details
History
High quality cooking
A refined menu in a boathouse setting by the lake, located near the picturesque Friedrichsau Park close to the Danube. In winter, a cozy fireplace crackles as you enjoy a premium five-course meal. Simply spectacular.
Concept Gourmet restaurant of Hotel Lago in a modern boathouse directly on the lake. Two menus are offered, one vegetarian; Tuesdays feature a fully vegetarian menu. Culinary Style Klaus Buderath and Benedikt Wittek form a cohesive team. In their menu, they showcase premium ingredients in a highly seasonal manner, beginning with beetroot and eel, as well as goose liver and cherry plum, followed by Gillardeau oysters. The hand-dipped scallops are served with chicory and saffron; in the vegetarian version, eggplant replaces the scallop. They pair a Bresse pigeon breast from Miéral with cauliflower and elderberries. Wine Biodynamic producers dominate the selection, which maintains a German focus. Ambiance Floor-to-ceiling windows provide a direct view of the lake, while extensive wooden elements and comfortable chairs foster a relaxed atmosphere. Verdict A stylish yet laid-back fine-dining destination set in a picturesque location.
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