MiZAR

In April 2024, Konstantin Kuntzsch – formerly of the restaurant Speiseberg in Halle an der Saale – opened his own place here near the Main River and the old town. His business partner and co-founder Florian Mack is your sommelier and host, heading up the friendly front-of-house team. Ambitious chef Konstantin Kuntzsch conjures up a creative seasonal seven-course set menu. The perfectly pink roasted saddle of Bavarian fawn with a mild hazelnut crust, for example, makes an impression in terms of both technique and flavour. The meat pairs beautifully with the celery and apple flavours and the silky-smooth Japanese hollandaise sauce, and is accompanied by a bold venison jus. The top-quality ingredients and the wines are, for the most part, sourced from the region. The attractive modern interior features eye-catching artwork. Tip: Book well in advance and allow plenty of time (dinner starts at 7pm and ends at 10.30pm).

• Chef Konstantin Kuntzsch opened MiZAR in April 2024 with business partner and sommelier, host Florian Mack.
• The restaurant offers a seven-course set menu rather than an à la carte format.
• The room is described as a modern, art-forward space inside a protected half-timbered building.
• The restaurant is recognized by the Michelin Guide with one star.

Signature Ingredients

• Cauliflower
• Leaf salad
• Roe deer, venison
• Salsify
• Blackberry
• Brioche
• Franconian wines
• Orange Silvaner
• Old-vine grapes
• Regional Bavarian produce

• MiZAR is a creative, seasonal fine-dining restaurant in Würzburg, at Katzengasse 7.
• The kitchen currently offers a 7-course set menu.
• The concept is modern, casual fine dining with a strong seasonal focus.
• The dining room is in a historic half-timbered house with a contemporary, gallery-like feel.
• Regional ingredients are a defining part of the menu.
• A featured dish, “Signature Dish 23,” centers on cauliflower and leaf salad, with brioche, cauliflower couscous, gel, crumbs, chips, and leaf-salad ice, another highlighted preparation is roe deer with salsify and blackberry.
• Wine service emphasizes Franconian bottles, including orange silvaner from old vines.
• Opening days listed on the official and guide sources are Wednesday to Saturday for dinner, with Monday, Tuesday, and Sunday closed.