The story
Casala – das Restaurant is the culinary heart of the Romantik Hotel Residenz am See in Meersburg, a town between vineyards and the shores of Lake Constance. The Lang family runs the house with a simple creed: guests come as strangers and leave as friends. Susanne Lang, described as the soul of the hotel, shapes every detail from breakfast to interior decor, while her husband Manfred Lang brings decades of kitchen experience from renowned addresses across Germany, Switzerland, and Hong Kong. Their daughter Alexandra, a trained pâtissier and once named Pâtissier of the Year by Schlemmeratlas, adds her sweet expertise to the offering.
The kitchen at Casala practices Modern Cuisine with a clear sense of place. The restaurant promises “first-class creations” that let guests experience the Bodensee region in all its culinary facets. Seasonal ingredients from the lake and surrounding farms drive the menu, which changes to reflect what is best. This commitment to quality and creativity earned Casala a Michelin star in 2026, a recognition of its high-quality cooking. In summer, the terrace opens for dining with views of the lake and the Alps beyond.
Inside, the restaurant is part of a hotel known for its southern flair and attention to detail. The atmosphere is refined yet relaxed, with a separate VINO & Lounge for pre-dinner drinks or a digestif. The Lang family’s warmth extends from the kitchen to the dining room, making every meal feel personal. Whether you choose a multi-course dinner from the regular menu or attend one of the themed evenings, Casala delivers a distinctly modern take on classic regional cuisine, anchored by the flavours of Lake Constance.
Recognition
Ambience
Details
History
High quality cooking
The restaurant is located directly on Lake Constance, with the beach and thermal bath situated just across the way. Chef Markus Philippi ensures moments of enjoyment, and the in-house wine cellar houses over 350 selections.
Concept The gourmet cuisine of the Romantik Hotel Residenz am See offers guests the opportunity to customize their multi-course menu themselves. On weekends, there is also a lunch menu. Culinary Style Executive Chef Markus Philippi prepares dishes using the finest ingredients, blending Asian flavors with Atlantic lobster served alongside mango, asparagus, and coriander. The grass-fed beef carpaccio is paired with a Thai beef cappuccino. To round off the meal, a sweet finale features plum, durum wheat, and Piedmont hazelnut. Wine The wine list comprises 300 selections, including a broad range of 50 wines available by the glass. Atmosphere In the bright restaurant, comfortable upholstered furniture and several oversized armchairs with distinctive patterns provide ample space for a relaxed evening. Conclusion A culinary journey of discovery on Lake Constance.
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