The story
Located in Günzburg, garum. serves a fermentation-driven regional cuisine that transforms local harvests into straightforward plates. Theresa and Andreas Adlassnig build their kitchen around seasonal availability, crafting their own fermented sauces, misos, and pickled vegetables to preserve the harvest. Meat arrives from neighboring hunters while fish comes from small coastal operations they know personally. This hands-on sourcing keeps every dish grounded in the immediate landscape.
A large community table anchors the dining room, inviting guests to sit side by side and share conversations over changing seasonal plates. Smaller arrangements line the walls for those who prefer quiet corners or intimate gatherings. The space stays deliberately uncluttered, leaving room for the food and the company to take center stage. With limited seating available each evening, reservations fill quickly through direct messaging.
The Schlemmer Atlas awarded this modest à la carte program three and a half spoons in 2026 for its consistent execution and clear point of view. Dishes shift continuously as local markets change, meaning no two visits follow the same pattern. Guests who value transparent sourcing and straightforward preparation often find themselves returning week after week. It remains a quiet destination where regional cuisine speaks for itself rather than chasing trends.
Recognition
Ambience
Details
History
Theresa and Andreas Adlassnig focus on fermented sauces, miso, garum, and pickled vegetables from their own production. Their fresh regional cuisine is showcased in a small à la carte selection.
Location
