The story
In the heart of Sommerhausen, a 400-year-old Renaissance palace sets the stage for an intimate dining experience. Here, chef Michael Philipp and his wife, sommelier Heike Philipp, run a restaurant that feels both timeless and personal. Their son Liam, studying hospitality, now adds a fresh perspective to the family team.
Michael Philipp’s cooking is rooted in classic French techniques, delivering modern, seasonal creations with precision. Heike Philipp, named Sommelière des Jahres 2020 by Schlemmer Atlas, curates the wine pairings for each menu. Her skill has also been recognised with a Welcome & Service Award from the Michelin Guide.
The core offering is a dégustation menu that changes with the seasons. One example includes Seezunge aus der Vendée — sole with leaf spinach, brown butter, and Champagne beurre blanc. Another course features house-made agnolotti filled with mildly smoked mushrooms, paired with Vin Jaune and miso. Each dish reflects the kitchen’s clarity and French-accented style.
The restaurant’s quality has been recognised by the Michelin Guide with one star for 21 consecutive years, including the 2025 edition. This steady accolade underscores the Philipps’ commitment to high-level cooking and warm, professional service.
Diners can also book private dining or extend the evening by staying overnight in one of the palace’s Baroque or Renaissance suites. For those curious about the craft, the “Masterclass mit Michael Philipp” offers a behind-the-scenes look at the kitchen, followed by a menu with wines selected by Heike Philipp.
Recognition
Ambience
Details
History
High quality cooking
Outside the gates of Würzburg, in the idyllic Main valley below the vineyards, lies the beautiful, 400-year-old house. Inside, a refined historical ambiance and outstanding haute cuisine.
Concept A highly personal gourmet restaurant run by Heike (sommelier) and Michael (executive chef) Philipp in a 400-year-old traditional building. Friday, Saturday, Sunday/Public Holidays: "Classique" menu; Saturday & Sunday lunch and Sunday evening also offer a "Carte Blanche" (surprise) menu upon advance reservation. Culinary Style Michael Philipp's style is classically French-based. He serves, for example, marinated Arctic char with avocado, cucumber, and buttermilk (upgrade: Imperial Auslese caviar), while the monkfish from Brittany comes with tomato, olive, fennel, and saffron – comme il faut. He combines salt marsh lamb from the north in a distinctly Mediterranean style with Jerusalem artichoke, artichoke, and rosemary jus. Wine Heike Philipp's wine pairings skillfully blend selections from Germany, Spain, and Portugal. Atmosphere Twenty guests can be seated in the tastefully restored dining room. The historic ambiance has been preserved in an unadorned manner and refreshed with light colors. Conclusion Relaxed fine dining in a beautiful, tranquil location near the Main River.
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