The story
In Freiburg's historic Altstadt, Löwengrube brings a focused, modern approach to dining. The kitchen works with seasonal, regional produce—reflecting a farm-to-table philosophy that shapes each course. The Michelin Guide has recognized this commitment with a Recommended distinction for 2026, highlighting the restaurant's place among the city's noteworthy addresses.
The menu changes regularly, but recent offerings give a clear sense of the kitchen's style. Starters such as Schwarzwurzel with Schmand and Wasabi, or Forelle with Gurke and Kefir, show a balance of clean flavours and precise technique. Main courses might include Adlerfisch with Fenchel, Haselnuss, and Limette, or Zweierlei Ente paired with Karotte, Miso, and Apfel. For those who prefer meat, Kalbsbacke with Kartoffel, Nussbutter, and Spitzkohl is a hearty option. Vegetarians are not overlooked: the Gnocchi with Bärlauch and Ricotta is a seasonal highlight.
Desserts continue the theme of refined simplicity—Tartlettes with Rhabarber, Tonkabohne, and Estragon, or a selection of three sorbets. A cheese course from Waltmann is served with Apfelsenf and Früchtebrot.
The wine list is equally deliberate, focusing on German and Austrian producers, with many bottles from the nearby Kaiserstuhl and Markgräflerland regions. Guests can choose a five- or six-course tasting menu, each with an optional wine pairing that includes both classic and premium selections served via Coravin.
Löwengrube also offers a lunch menu on weekdays, with a smaller, more accessible selection of dishes—ideal for a midday break. The atmosphere is understated and welcoming, with outdoor seating available in warmer months.
Whether for a full evening tasting or a quick lunch, Löwengrube delivers contemporary cuisine that respects its ingredients and its region.
Recognition
Details
History
Concept Five-course menu and à la carte, with a business lunch at midday featuring four starters, three main courses, and three desserts. Culinary Style Amadeus Kura trained at the "Schwarzen Adler" in Oberbergen among other places and cooks strictly seasonally. The autumn pumpkin is served with Sichuan pepper and quince, while the rich braised cut from the beef chuck is accompanied by oatroot, savoy cabbage leaves, and spicy Calabrian nduja spread sausage. The yellowtail mackerel comes in a mildly acidulated broth with kohlrabi prepared in two consistencies and sesame. Original desserts. Wine Baden, Italy, and France form the backbone of over 200 selections, ten of which are available by the glass – including champagne. Atmosphere Heavy wooden tables and dark veneer create a refined sense of coziness, enlivened by young, friendly service. The covered old town terrace is often fully booked in summer. Verdict Relaxed hospitality right in the heart of Freiburg's old town.
Location
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