Papageno

The story

Papageno Konstanz – Classic & Mediterranean Cuisine with Michelin Recognition

A New Chapter in an Ancient Setting

Since July 2025, Papageno has occupied a storied building on Untere Laube, parts of which date back to the 11th century and incorporate remnants of the old city wall. A complete core renovation has transformed the space into an elegant yet comfortable dining room that subtly nods to its namesake—the bird catcher from Mozart’s The Magic Flute—with feather-patterned tiles, botanical motifs, and vertical bars evoking an aviary. The result is a refined interplay of history and modernity, where a freestanding ancient wall becomes a striking centerpiece.

The Kitchen and the Team

Chef and co-owner Patrick Stier leads the kitchen with a philosophy of elevated, seasonal Mitteleuropean cuisine with French and Mediterranean influences. His cooking is described by the Guide Michelin as “classic cuisine with a Mediterranean influence,” a style he has honed since his early days at the restaurant. Stier’s path began in Ellwangen, took him through Austria and Switzerland, and landed him in Konstanz in 2009. After a decade as an employee, he took over Papageno in 2019 and now, together with business partner Benjamin Etter, continues to develop it into a gourmet destination on Lake Constance.

Alongside Stier in the kitchen are Bastian Knoll, Valentin Storz, and apprentices Jorge Moner and Tiba Baumgart. In the dining room, sommelier Pascal Roth and restaurant manager Mattis Neumann guide guests through an extensive wine list—one of the region’s most compelling—and a menu that balances ambition with approachability.

The Dining Experience

The restaurant is divided into three intimate areas: a foyer with a lounge and wine display, a main room seating up to 30 guests with a small romantic gallery for two, and a vaulted room with three tables. In summer, a quiet courtyard terrace offers 34 additional seats. The atmosphere is welcoming and unhurried, with service that is both professional and warm.

The Guide Michelin awards Papageno a plate for good quality cuisine, noting dishes such as “sea bass Grenobloise style with artichoke and saffron emulsion” and “saddle of venison with sour cherry wild game jus, warm pointed cabbage salad, port wine cherry, macadamia, and Topfenknödel.” A gourmet menu and a vegetarian version are always available, as are à la carte classics like whole fried Dover sole and veal fillet Rossini with seared foie gras. On Wednesdays and Thursdays, a more affordable surprise menu is offered.