AUGUST
Augsburg, Germany
⭐2 Stars
The Experience
From Michelin Guide
A place that lives, sleeps and breathes art! Not only is there the special cachet of the listed Haag Villa (1877), there is also Christian Grünwald's cooking, the likes of which you would be hard pressed to find anywhere else. We are in the company of an extremely creative chef who stands out for having his own distinctive signature. This he showcases in a seasonal set menu – the various appetisers are a fantastic introduction! He draws inspiration from nature and uses ingredients of excellent quality. For example, the local venison, Butter von 4 Hölzern, spruce needle powder, roasted macaroni almond, sour cherry, parsley root exudes a wonderful forest aroma. The food is served on illuminated display window tables, with decorative and edible items on show under their glass tops. The space is extremely stylish, the atmosphere is pleasingly relaxed, inviting and familiar – Christian Grünwald himself is also on hand to shed light on his creations. Practical tip: You will find parking on the villa's premises.
Unique Things
From Visitor Experiences
- Unique Dining Tables: The restaurant features illuminated "display window" tables with decorative and edible items on show under the glass tops.
- Historic Venue: The restaurant is located in the listed Haag Villa, built in 1877, which adds a special cachet to the dining experience.
- Chef's Inspiration: Christian Grünwald draws inspiration from nature, using high-quality ingredients to create dishes like "local venison, Butter von 4 Hölzern, spruce needle powder, roasted macaroni almond, sour cherry, parsley root".
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin two-star restaurant AUGUST in Augsburg include:
Local venison: A key protein that reflects the restaurant's connection to regional, natural sources, featured prominently in dishes that evoke forest aromas.
Butter von 4 Hölzern: A distinctive butter used to enrich dishes, contributing a unique flavor profile.
Spruce needle powder: Adds a fresh, resinous note reminiscent of the forest, enhancing the sensory experience.
Roasted macaroni almond: Provides a nutty, roasted texture and flavor contrast.
Sour cherry and parsley root: These ingredients introduce acidity and earthiness, balancing the richness of the venison and butter.
These ingredients are combined in signature dishes such as the local venison plate, which exudes a wonderful forest aroma and showcases the chef Christian Grünwald's creative and nature-inspired approach.
Menu & Pricing
Current Offerings & Prices
Restaurant August
Tasting Menu
- Seasonal set menu with 8 courses (€250)
A La Carte
- Local venison: €50
- Blue Lobster: €95
Practical Tip
- Parking available on the villa's premises