Christian & Friends, Tastekitchen
Fulda, Germany
⭐1 Star
The Experience
From Michelin Guide
First things first: be sure to make a reservation, because this place is in high demand! This isn't surprising given the fantastic eight-course set menu that the kitchen team around Christian Steska and Jansen Schouten proposes in this smart townhouse situated in the beautiful old town. For those who prefer a lighter option, an attractively priced four-course set menu is available on Wednesdays and Thursdays. The restaurant comprises both Christian & Friends and the adjoining wine bar Bordeaux & Friends with its distinctive wine rack – it has an excellent selection of wines with many top labels at fair prices. The open kitchen sends out modern dishes that are meticulously prepared with great attention to detail. The chef has a penchant for regional produce, including caviar – Fulda boasts two sustainable sturgeon farms with their own caviar production. The pleasant atmosphere is down in no small part to the cordial service. Tip: Drop by the kitchen between courses and watch the team at work.
Unique Things
From Visitor Experiences
- Trained Baker as Chef: Christian Steska, the chef behind Christian & Friends Tastekitchen, is uniquely a trained baker, which influences the start of his 9-course menu with freshly baked breads.
- Local Caviar Source: The restaurant uses caviar from locally bred sturgeon, a unique choice given the challenges with traditional Russian sources.
- Innovative Amuse Gueule: The first Amuse Gueule is a medium-cooked quail's egg inside a crispy wrap, designed to be consumed in one bite.
Ingredient Stars
From Visitor Experiences
- Rhönforelle (Rhön Trout): Featured in the “Hausfrauenart” dish, this regional trout is prepared with burnt cream, stewed cucumbers, apple, and La Ratte potatoes, highlighting local sourcing and classic technique.
- Kaisergranat (Norway Lobster): Served with edamame, bisque, tamarillo, and sesame, showcasing delicate seafood and international flavors.
- Iberico Backe (Iberico Pork Cheek): Paired with Jerusalem artichoke, salted plum, and spiced jus, emphasizing rich, slow-cooked meat and balanced accompaniments.
- Perlhuhnkeule (Guinea Fowl Leg): Prepared with asparagus, pine nuts, wild garlic, and salt-preserved lemon, combining gamey poultry with seasonal vegetables.
- Caviar (from local sturgeon farms): Used in select dishes, sourced from sustainable Fulda sturgeon farms, reflecting the restaurant’s commitment to regional luxury ingredients.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- 8-Course Set Menu: €180 (not available on weekends)
- 4-Course Set Menu (Wednesdays and Thursdays): €120
A La Carte
- Regional produce with caviar: €
- Modern dishes from the open kitchen: €