ANIMA

The story

ANIMA – Michelin-Starred Modern Cuisine in Tuttlingen, Germany

A philosophy of reduction

At ANIMA in Tuttlingen, the guiding principle is the art of separating the essential from the superfluous. Chef Heiko Lacher, who opened the restaurant in September 2016, brings a deep-rooted passion for clarity: clear products, clear ideas, clear flavours. His team works with fresh, high-quality ingredients – seasonal, but not dogmatic – and transforms them into plates that deliver maximum taste with a minimum of fuss. This approach earned ANIMA a Michelin star in 2026, a recognition of its high-quality cooking and precise, aromatic cuisine.

Global influences, local precision

Lacher’s culinary path led him through some of Germany’s most respected kitchens, including the three-star Waldhotel Sonnora under Helmut Thieltges and the two-star Restaurant Opus V under Tristan Brandt. At ANIMA, he weaves that experience into a style he calls “casual fine dining.” The roots are classical, but the influences are worldwide: Mediterranean lightness, French technique, and the acidic tension of East Asian cooking all find their place. The result is a modern cuisine that feels both grounded and adventurous.

A stage for flavour

The dining room sits at the pulse of the Danube, in the heart of Tuttlingen, with an open kitchen that serves as a stage rather than a hidden space. The atmosphere is welcoming, the design stripped back – everything points toward the plate. Signature combinations like wild sea bass with sour milk and dill, or local venison with tea plum and black salsify, show how Lacher balances depth, lightness, and surprise. ANIMA is open Wednesday through Saturday evenings, offering a setting where every detail – from ingredient to table – is considered.