The story
June Restaurant in Übersee delivers regional cuisine anchored by seasonal harvests and disciplined technique. Rico Birndt brings his training from top kitchens across Europe and New Zealand to this quiet stretch of water. He opened the venue in April 2024 after leading the kitchen at Munich’s Mural Farmhouse. Guests receive a single seating each evening to enjoy a tasting menu built around local produce.
The kitchen treats preservation as a daily practice rather than a passing trend. Birndt ferments his own shoyu, miso, and garum to layer umami into each plate without heavy sauces. Dishes shift constantly with the harvest, offering regular, pescatarian, or vegetarian pathways through the menu. This dedication to regional cuisine allows raw ingredients to carry the weight while fermented elements add complexity.
Dining unfolds in a relaxed setting where large windows frame the lake. Guests settle in for unhurried service that matches the surrounding water. Critics have noted this steady execution with a three and a half spoon rating from the Schlemmer Atlas alongside repeated Michelin stars. The kitchen proves that precise technique pairs easily with unpretentious surroundings.
Recognition
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History
Not far from the lakeshore at the Rödlgries campsite, Rico Birndt offers his creative and modern cuisine in a casual atmosphere. Two menus are served per table—one with eight courses, the other with twelve.
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