Hawara Freiburg: Michelin-starred Modern Cuisine with its own vegetable garden
In a small restaurant on Dreikönigstraße in Freiburg, Hawara turns the rhythm of the seasons into plates of precise, flavour-driven modern cuisine. Chefs Nico and Yannik run the kitchen with a philosophy that prizes the whole product: nothing is wasted, and every process—from fermentation to slow cooking—is given the time it needs.
The restaurant’s own vegetable garden is the heartbeat of the menu. Located between the Black Forest, Alsace and the Upper Rhine, Hawara draws on this local richness, but the guiding principle is always the quality of the ingredients and the closeness to producers and nature. Menus change constantly, tied to what is ready on the fields, in the water and in the forest.
Guests can choose between a changing à la carte offer on Wednesdays and a multi-course menu from Thursday to Saturday. The menu is offered in both omnivore and vegetarian versions, reflecting the kitchen’s respect for all produce. Expect dishes like beef tartare with parsley and brioche, radicchio with cedri and ginger vinaigrette, or smoked catfish with potato and physalis. A four-course carte blanche is also available for those who want to leave the choice entirely to the kitchen.
The wine list focuses on natural and artisanal wines, while a non-alcoholic pairing made from ferments, essences and extracts is created in-house. For their restart, Hawara was recognised with a red Michelin star for a kitchen full of finesse and a green Michelin star for its sustainable gastronomy philosophy—awards that underscore the quiet ambition behind every dish.
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