The story
In the historic Mainviertel district of Würzburg, MiZAR brings a new energy to the city’s fine-dining scene. Chef and owner Konstantin Kuntzsch, together with host and co-owner Florian Mack, have created a restaurant that feels both personal and precise. Their philosophy is built on three words: regional, creative, intensive. This is not a place for fussy presentation or borrowed trends; it is a kitchen rooted in the produce and traditions of Franconia, reimagined with a modern, minimalist touch.
The menu is a single degustation journey, served to all guests at 19:15. It begins with an overture and moves through dishes like Rhöner Saibling (a local char) with beetroot and whey dashi, followed by pike-perch with chestnut, morel, and nut-brown butter beurre blanc. A signature course, “Ei 64 / Salzfeige / Miso,” shows the kitchen’s playful side, while the Franconian Hirsch (venison) with Brussels sprouts and potato anchors the meal in the season. The evening closes with a bright lemon, apple, and jalapeño course, then a final chocolate, mandarin, and Tahitian vanilla creation. A wine pairing, focused on the diversity of Franconian wines, is offered alongside the menu.
The atmosphere is relaxed but focused—the kind of place where the cooking is the event, not the décor. MiZAR’s commitment to high-quality, seasonal cooking earned it a Michelin star, a recognition that feels earned rather than chased. For anyone seeking a truly local, deeply considered fine-dining experience in Würzburg, this is the address.
Recognition
Ambience
Details
History
High quality cooking
Concept Refined casual fine dining with an upbeat gallery atmosphere in a listed half-timbered house. A single menu, 7 courses. Culinary Style An original and technically flawless style, characterized by inventive texture and flavor variations. Exemplary is the “Signature Dish 23” featuring cauliflower and leaf salad: panna cotta and vegetable mousse accompany a brioche, topped with cauliflower couscous, jelly, crumbles, and chips, while lettuce ice cream adds a refreshing kick. The core ingredients are sourced largely from the region. Also featured is the perfectly cooked venison, which the kitchen intriguingly pairs with textures of salsify and blackberry. Wine Franconia’s finest, including discoveries such as Müller’s Alte Fränkische Satz and Patek’s Orange Silvaner from 30-year-old vines. Atmosphere Stimulating ambiance with charming Op Art and visually captivating culinary presentations. Conclusion A cherished traditional address joyfully modernized in both cuisine and ambiance.
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