Menu to Taste

Laudensacks Gourmet Restaurant

Modern German, Fine Dining, Modern French · Bad Kissingen · Michelin One Star · Chef Frederik Desch

Awarded one Michelin star continuously since 1994, Laudensacks Gourmet Restaurant in Bad Kissingen features classic French and modern German fine dining led by head chef Frederik Desch. The kitchen highlights regional produce through signature dishes such as local Rhön salmon trout.

Kurhausstraße 28, 97688 Bad Kissingen, Bad Kissingen

  • 1 Michelin Star

Menu

Set Menu

  • Laudensacks Gourmet-Menü (4 Course) (125) — Wagyu Rind -Crudo-; Ikejimi Stör; Imperial Taube; Heimischer Rehrücken (Alternative to Imperial Taube); Fränkische Kirsche
  • Laudensacks Gourmet-Menü (5 Course) (150) — Wagyu Rind -Crudo-; Ikejimi Stör; Bretonische Seezunge; Imperial Taube; Heimischer Rehrücken (Alternative to Imperial Taube); Fränkische Kirsche
  • Laudensacks Gourmet-Menü (6 Course) (165) — Wagyu Rind -Crudo-; Roter Carabinero; Ikejimi Stör; Bretonische Seezunge; Imperial Taube; Heimischer Rehrücken (Alternative to Imperial Taube); Fränkische Kirsche
  • Laudensacks Gourmet-Menü (7 Course) (180) — A 7-course tasting menu, extending the 6-course menu with an additional course. (Wine pairing available separately)
  • 4 Course Menu (125) — Wagyu Beef; Sturgeon; Pigeon; Cherry
  • 5 Course Menu (150) — Wagyu Beef; Sturgeon; Sole; Pigeon; Cherry
  • 6 Course Menu (165) — Wagyu Beef; Carabinero; Sturgeon; Sole; Pigeon; Cherry
  • Vegetarian Menü (4 Course) — Provence Artichoke; Cremiges Eigelb; Spitzkohl; Fränkische Erdbeere
  • Vegetarian Menü (5 Course) — Provence Artichoke; Cremiges Eigelb; Polenta; Spitzkohl; Fränkische Erdbeere
  • Vegetarian Menü (6 Course) — Provence Artichoke; Amela Tomate; Cremiges Eigelb; Polenta; Spitzkohl; Fränkische Erdbeere

Dishes

  • Wagyu Beef Crudo — Caviar, chanterelles, artichoke, shoyu.
  • Carabinero — Tomato vinaigrette, indigo blue tomato, grilled melon.
  • Ikejimi Sturgeon — Dashi beurre blanc, 'grüne Sauce', cucumber.
  • Bretonian Sole — Paprika, fermented garlic, fennel.
  • Imperial Pigeon — Apricot, almond, cardamom.
  • Franconian Cherry — Auslese-Vinaigrette, Amalfi lemon, summer herbs sorbet.
  • Provence Artichoke — Chanterelles, shoyu.
  • Tomato Indigo Blue — Tomato vinaigrette, grilled melon, salt-lemon-creme.
  • Creamy Eggyolk — Dashi beurre blanc, 'Grüne Sauce', cucumber.
  • Polenta — Paprika, fermented garlic, fennel.

The Experience

With garden or terrace dining. The meal is structured around classic service and a wine pairing.

Phone: +49 971 7224-0

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