The story
At Laudensacks Gourmet Restaurant, located within the Laudensacks Parkhotel & Retreat in Bad Kissingen, guests are invited to experience refined classic cuisine. The restaurant holds a Michelin star, a recognition of its high-quality cooking and commitment to excellence. The dining experience begins with a champagne aperitif and fine appetisers, before a six-course star menu is served. This approach, grounded in seasonal ingredients and precise technique, creates a meal that is both generous and carefully composed.
The restaurant is part of a larger hotel retreat, and the atmosphere reflects this sense of calm and hospitality. In warmer months, the evening menu can be enjoyed on the newly designed park terrace, surrounded by the hotel’s 4,000 square metre garden. The interior offers a stylish lounge for a welcome drink, and the service is attentive without being intrusive. For younger diners, the restaurant also offers a “Twenties Menu” on Wednesdays and Thursdays—a three-course surprise menu with amuse-bouche and petit fours, designed to introduce those under 30 to the world of fine dining in a relaxed setting.
The Michelin star is not the only mark of quality here; the restaurant also boasts an interesting wine list, and the kitchen’s focus on seasonal, classic cuisine ensures that each dish is rooted in tradition yet executed with modern precision. Whether celebrating a special occasion or simply seeking an evening of exceptional food, Laudensacks Gourmet Restaurant offers a memorable experience in the heart of Bad Kissingen.
Recognition
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History
High quality cooking
The family-run park hotel in a Gründerzeit-era villa with 20 guest rooms has been an excellent dining destination for years in the tranquil Lower Franconian spa town. Frederik Desch cooks.
Concept Fine dining at the renowned park hotel in the spa town. From a small three-course menu to a seven-course indulgence, also available as a vegetarian option. Cuisine Style Executive Chef Frederik Desch has guaranteed the high standards in the kitchen for many years, and his creativity remains undiminished. A prime example of his culinary artistry is the signature dish Island Cod with nut butter, calf's head ragout, and sauerkraut beurre blanc, which combines French tradition with modern touches. His skill is also evident in the ambitious vegetarian offerings: glazed chicory with yogurt and black garlic, or pasta dumplings with spicy Bellerbe cheese and truffles. Wine The impressive wine list featuring around 700 selections presents a wide range from Germany and the rest of Europe, along with numerous grower sparkling wines and champagnes. There is also an excellent selection of non-alcoholic pairings. Atmosphere Classic and modern elements are tastefully combined in the ambiance as well: traditional parquet flooring, paintings, and elegant upholstered furniture in the spacious room. In summer, guests dine on the generous terrace overlooking the picturesque park. Conclusion Modern gourmet cuisine for all senses in a traditional hotel.
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