The story
At Gourmetrestaurant Nico Burkhardt, chef Nico Burkhardt takes guests on a journey through German and French cuisine. Since September 2018, he has been the managing director and head chef at the Boutiquehotel Pfauen, where his eponymous restaurant operates. The focus is on modern creations and taste experiences with wow effect, using exceptional ingredients to produce star-level dishes.
The restaurant offers just eight seats on the ground floor, providing an exclusive and unique ambiance. For those seeking a more private experience, chef Burkhardt also offers private dining, cooking his star menu in guests' own homes for a complete gourmet event.
The cuisine is Modern French, with dishes that reflect both precision and creativity. The menu, available as a PDF, changes with the seasons. A sample recommendation menu includes an amuse bouche with sea aromas, followed by Coquille Saint-Jacques with imperial caviar, pumpkin, ginger, and citrus fruits. Wagyu A5 tartare comes with brioche, beetroot, mustard seed, tarragon, and buttermilk. Confit skrei is paired with boudin noir, potato, Granny Smith apple, and beurre blanc. Venison loin is served with cabbage, celery, pear, and ham. A "Käsespätzle Deluxe" features Gruyère cheese, winter truffle, and nut butter. The meal concludes with a pre-dessert of Café au Lait and a cannelloni of crème fraîche, mandarin, and cacao crue.
This commitment to high-quality cooking earned Gourmetrestaurant Nico Burkhardt a Michelin star, a recognition that underscores the restaurant's dedication to excellence in Modern French cuisine.
Recognition
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Details
History
High quality cooking
An exclusive boutique hotel with only seven rooms, a refined restaurant, and an even more exclusive gourmet restaurant with just eight seats. Executive Chef Nico Burkhardt adorns the elegant table.
Concept Intimate gourmet restaurant (only 8 seats) in the Boutiquehotel Pfauen. A menu of 4 to 6 courses. The second restaurant "Pfauen" features globally inspired favorite dishes. Culinary Style Executive Chef Nico Burkhardt presents international top-tier ingredients with masterful precision – such as langoustine with garlic chives, leek, brioche, and a bisque. Arctic char from Iceland with Granny Smith apple, fennel, head lettuce, and velvety beurre blanc. The premium Wagyu roast beef A5 is also included in the menu (not just offered as an upgrade as is often the case), paired with potato rösti, onions in various textures, and goulash broth. Wine 150 selections on the list, ten are served by the glass. Ambiance The small room with half-height mullioned windows is furnished in a casual style with various accessories and petrol-blue upholstered armchairs. The chef is very close to the guests. Verdict A highly personal concept that promises a delightful evening.
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