L.A. Jordan

Hotel, restaurants, event location – the former Bassermann-Jordan winery operates as all of the above. Historical architecture and modern interiors go hand in hand, both in Ketschauer Hof hotel and in the fine dining restaurant tucked away in the peaceful courtyard, home to its magnificent terrace. Devising a wonderful set menu, Daniel Schimkowitsch steers clear of gimmickry, instead bringing out distinctly intense flavours in a creative, pleasingly pared-back way. Japanese influences make themselves felt in dishes such as the smooth marron crayfish à la nage, the succulent and tender meat of which is lent just the right degree of spiciness by Japanese mustard and harmonised brilliantly with the fantastic fine Kyoto miso sauce. Excellent ingredients are at the core of the menu. The well-curated German and international wine list counts over 1 000 different labels, and the wine pairing for the set menu is interesting. The service is everything you would hope for: charming, professional and responsive. In the L.A. Jordan Lounge, choose from the long list of à la carte dishes on the board.

• Courtyard fine dining inside Ketschauer Hof: a calm, tucked-away room with terrace seating in warm months.
• Two Michelin stars, flavour-first cooking: intense, focused dishes that avoid gimmickry and land cleanly on the palate.
• Wine cellar scale: a deep list, built for pairings, with extensive German and international coverage.

Signature Ingredients

• Shellfish and crustaceans: a recurring backbone of the menu, treated with clarity rather than heavy garnish.
• Marron crayfish: used in a refined "à la nage" style preparation, carried by miso depth and gentle spice.
• Kyoto miso and Japanese mustard: Japanese seasonings that sharpen and deepen the restaurant’s modern European cooking.

Tasting menu

• L.A. Jordan menu (5, 6 or 7 courses): €235 to €275 per person

Wine pairing

• 7-course wine pairing: €155 per person

Style

• A pared-back, flavour-driven set menu where Japanese accents show up in sauces, ferments and mustard heat, built around top-grade fish, shellfish and meat.