Kaisersaal

The story

Kaisersaal Ravensburg: Michelin-Starred French-Mediterranean Dining

Kaisersaal Ravensburg

In Ravensburg’s historic Kaiserhof hotel, the Kaisersaal brings a fresh energy to a storied space. The restaurant occupies what was once a grand ballroom, where exposed stucco ceilings meet futuristic chandeliers. At its heart sits a glass cube: the open kitchen, where chef Kevin Leitner and his team work. It is both a visual anchor and a statement of intent, making the craft of cooking part of the dining room’s atmosphere.

Leitner’s cooking is rooted in French and Mediterranean traditions, but his approach is anything but rigid. The menu balances classic technique with modern sensibility, changing with the seasons. A meal might begin with plucked spider crab, bisque, kohlrabi and XO sauce, or a composition of beetroot and buttermilk. Mains include line-caught sea bass with peas, guanciale and risoni, or Somafer lamb with cima di rapa and potato cream. Vegetarians are well cared for, with a multi-course menu built around dishes like agnolotti with ricotta, Amalfi lemon and artichoke. The progression is offered in four to seven courses, and the kitchen’s precision is matched by a lightness of touch.

The dining experience is shaped as much by the team as by the food. Restaurant manager Holger Birner leads the front-of-house, curating a wine list that draws on discoveries from Baden and beyond. The service is attentive and well-paced, creating a setting where the meal feels both special and unhurried.

The Michelin guide recognised the Kaisersaal with one star for high-quality cooking, noting the classical and Mediterranean foundations of the dishes, creatively and modernly interpreted. German restaurant critics have echoed that praise, calling the kitchen impressive and the overall package—ambience, visible kitchen, fresh style—thoroughly coherent.

The Kaisersaal also hosts private events for up to 80 guests, and the adjoining hotel offers rooms for those who wish to extend the evening. It is a restaurant that respects its past while cooking for the present.