The story
Since 2001, chef Max Matreux has been the driving force behind Restaurant Kugelmühle. Despite his French-sounding name, Matreux is a native of Franconia, hailing from Rechtenbach near Lohr. He trained in acclaimed kitchens across Germany before settling in Schweinfurt, where he now crafts menus that blend classic French technique with regional and Mediterranean influences. The restaurant’s recognition by the Michelin guide as a Recommended address speaks to the consistency and precision of his cooking.
Matreux describes his food as “höchste Qualität, feinste Zubereitung” – the highest quality, finest preparation. His approach is grounded in seasonality and respect for ingredients, with daily and weekly changing dishes. The menu reads like a masterclass in classic French cuisine: marinated calf’s head with Aceto balsamico and green bean salad, turbot under a Rösti crust with saffron-lime sauce, or a half stuffed quail in grape sauce. Desserts such as a white chocolate ice cream savarin with dark chocolate mousse and crêpe Suzette with homemade vanilla ice cream round out the experience.
The restaurant balances elegance with approachability, whether for a midday business lunch or a romantic dinner. Matreux also runs the Kulinarische Akademie (Culinary Academy), where he hosts cooking classes – from vegetarian spring menus to steak-focused sessions. Catering and private events are additional facets of the Kugelmühle’s offering. The dining room is air-conditioned, and parking is available, making it a comfortable choice for any occasion.
While the current Michelin Recommended award highlights the kitchen’s ongoing excellence, Kugelmühle also offers a Bib Gourmand menu at €42 – a testament to its commitment to accessible fine dining. For those seeking a true taste of classic French cuisine in Schweinfurt, Max Matreux’s Kugelmühle remains a steadfast choice.
Recognition
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