The story
At Bastian’s Restaurant in Friedberg, chef and owner Chris Bastian Draisbach brings a clear conviction to the plate: food should be fresh, healthy, and appetising. His approach is rooted in a modern interpretation of French-German cuisine, relying on regional and seasonal products that shift with what’s available. This commitment to quality and locality earned the restaurant a Michelin Recommendation for 2026, a nod to the kitchen’s precision and integrity.
Born in Mainz in 1986, Draisbach turned an early love for cooking into a profession, finishing his apprenticeship as top of his class in 2008. His career took him through kitchens in Wiesbaden, Wilhelmshaven, Hamburg, and Frankfurt, including stints at Michelin-starred restaurants such as Restaurant gourfleet in Hamburg and Villa Merton in Frankfurt. In his own restaurant, he aims for guests to feel at ease and truly enjoy their time—a warmth that matches the cooking.
There is no static à la carte; instead, Draisbach composes multi-course menus that change regularly. A typical evening might begin with canapés of sourdough, onion, potato, and butter, followed by an amuse-bouche. Recent courses have included Skrei with pumpkin and avocado, tagliatelle with guanciale and truffle, and a veal dish with Brussels sprouts, potato, and quince. Desserts like pear with rosehip and walnut round off the meal. Wine pairings are available, as are non-alcoholic alternatives, and a dedicated vegetarian menu mirrors the main menu’s creativity—featuring salsify, king oyster mushroom, and sweet potato, among others.
Beyond the regular service, Bastian’s hosts special event menus throughout the year—Valentine’s, Easter, and themed wine dinners. The restaurant’s farm-to-table ethos and outdoor seating make it a welcoming destination in the heart of Friedberg, where classic cuisine meets modern, thoughtful execution.
Recognition
Ambience
Details
History
A restaurant featuring rustic wooden beams and white tablecloths, set in a village atmosphere. The kitchen by Chris Bastian Draisbach promises beautiful four- to seven-course menus – with and without meat.
Concept Country inn featuring fine dining. Two menus are served every evening, consisting of 4 to 7 courses, one of which is vegetarian. Culinary Style In his kitchen, Chris Bastian Draisbach primarily focuses on seasonal and regional ingredients, prepared in a French-German style, occasionally elevated with Mediterranean touches. The ambitious chef and his team continue to excel, serving tender corn-fed poulette with Fregola Sarda, and refining macaroni with Parma ham and truffle. Mushrooms, oxtail, and garden vegetables come together in a single dish to create a flavorful harmony. Wine The wine list focuses on European growing regions, with an emphasis on Germany and France. Atmosphere A cozy country house ambiance, making it a welcoming retreat thanks to the friendly service. Conclusion A refreshingly straightforward yet refined dining experience.
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