[KOOK] 36

Relocating from Moos to Deggendorf, chef-patron Daniel Klein has brought his [KOOK]36 to the fourth floor of the ERL real estate group's building. The stylish upscale setting is complemented by lovely views through the floor-to-ceiling windows – in good weather, the roof terrace is the perfect spot for an aperitif. The service is friendly and professional. The kitchen team conjures up modern, creative and visually appealing dishes that draw heavily on Asian influences; these are served as a set menu comprising four to seven courses with vegetarian options. Wine pairings are also available. Handy for motorists: the lift takes you directly up to the restaurant from the public car park below.

What stands out

• A penthouse style dining room high above the town, with a roof terrace used for aperitifs in good weather.
• A modern set menu with clear Asian accents, the kitchen plays with citrus, soy, and clean, punchy reductions.
• Structured, course driven pacing, designed around a single progression rather than a long a la carte.

Ingredient stars

• Tuna with pea and kalamansi: a bright, acid led opener that signals the kitchen’s Asian leaning.
• Lamb with soy and winter vegetables: savoury depth, with soy used as a backbone rather than a garnish.
• Hazelnut, chocolate, blood orange: a dessert signature built on roast, bitterness, and sharp citrus lift.

Menu snapshot

• Set menu format, typically 4 to 7 courses.
• Recent menu pricing shown publicly: about €119 to €155 for the menu.
• Example course line up: Tuna, pea, kalamansi, chicken, Lamb, carrot, Brussels sprouts, soy, Hazelnut, chocolate, blood orange.