The story
In the small Bavarian town of Markt Indersdorf, chef Sabrina Fenzl has created a restaurant that is as much a personal manifesto as it is a dining destination. MIND is, in her own words, “the connection of movement and nature,” a place where culinary freedom is driven by global inspiration, the textures of the world, and the rhythms of the natural environment.
The concept is built on a foundation of constant evolution. Fenzl describes MIND as a process, a workshop, and a playground. Here, emotions and passion interact to create unexpected new dishes. The kitchen style is guided by the four elements—fire, water, earth, and air—and draws deeply from the immediate surroundings: forest, field, the restaurant’s own garden, and the local village. Ingredients are sourced with care, and the team maintains close relationships with farmers and producers whose paths they know and trust.
This approach has earned MIND a Michelin star, awarded in 2024 and successfully defended in 2025. The recognition is a testament to the high-quality cooking that emerges from Fenzl’s belief that “boundaries are artificial creations in our minds. MIND bursts them and gives us the path to creative freedom.”
Fenzl’s own journey is woven into the restaurant’s identity. After founding her catering company Avocatering in 2011, she spent years growing the business, becoming a certified training establishment, and eventually converting an old butcher shop into the fine dining restaurant MIND. The space opened in 2023, and within a year, it had earned its first Michelin star.
The result is a dining experience that feels both grounded and daring. MIND is a place where the chef’s memories and inspirations are translated into plates, and where guests are invited to be part of that ongoing creative process. The cuisine is modern, international in its influences, but rooted in the local landscape. It is a home, a process, and a statement: “MIND is the essence of our culinary thoughts.”
Recognition
Ambience
Details
History
High quality cooking
good quality, good value cooking
Concept Fine-dining restaurant serving a four- or seven-course menu. A vegetarian menu is available upon request. Also open for lunch. Kitchen Style Sabrina Fenzl’s dishes are intricately crafted, one-of-a-kind creations. She combines regional ingredients while maintaining an open-minded approach—an open spirit that aligns perfectly with the restaurant’s name. On the "Flavour of Mind" menu, she presents "Red & White": various textures of salt-baked beetroot served with pickled cucumber and sour cream sauerkraut foam. The lamb is served on two plates: once as tartare and once as a venison saddle with hazelnut croquant. These are technically demanding dishes, meticulously plated with loving attention to detail. Wine There is a large selection of 600 items. Of particular note is the alcohol-free pairing created by sommelier Claudia Mikschowsky. Atmosphere An open kitchen, dark walls, a shelf filled with large glass preserving jars, and light installations throughout the space create a truly unique ambiance. Conclusion Open-minded cuisine, elegantly executed.
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