The combinations of flavors plus the uncompromising selection of ingredients makes The Kastell one of Germany's finest restaurants.
Two-star chef Thomas Kellermann invites his guests to rediscover regional vegetables that are often overlooked, as well as some Bavarian specialties: fresh-water fish, local cheeses and baked goods like Käsekuchen. Headed up by sommelier Frank Hildebrand, the restaurant's wine cellar is a chance to explore a selection of local wines. Products from the region go through a rigorous selection process. Whenever possible, ingredients are sourced from local sustainable producers. Salmon, trout, lamb and beef, for example, derive from farms that respect organic methods.