The latest ‘bible’ of fine dining, the Michelin Guide, was published for 2017 last week, with Germany overall gaining a record number of stars. All ten of its three-star establishments from last year held onto their places in the top level of ratings, with no new additions.
Michelin describes the head chef Claus-Peter Lumpp as having “rigour” and a “painstaking attention to detail”, elevating the cooking to “an art form”. A sample menu includes the French classic foie gras as well as roe deer “from the Bareiss hunting grounds”.
Chef Joachim Wissler exemplifies the genre of “new German cuisine”, blending together the classic and modern.
This regally decorated venue in a small, southwestern town specializes in classic French cuisine. It first received a star more than 30 years ago and has been holding three stars since 2000. Chef Helmut Thieltges gives the restaurant an at-home feel amid the elegant style with his own family “ever present, help[ing] to create the pleasing atmosphere”, according to Michelin.
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