Ontra's Gourmetstube

Peter Grasmeier, the owner and head chef of Ontra in the Tech Square technology centre, has set up this modern little restaurant right next door. In the evening, he serves a four- or six-course set menu, available by reservation only. The modern cuisine incorporates international influences and adheres to the seasons. Showcasing a commitment to excellence in terms of ingredients and technique: poached halibut with a foamed verjus beurre blanc and fresh morels stuffed with an exquisite wild garlic farce, as well as green asparagus tips with a delicate roasted note. Friendly and adept service.

• The Gourmetstube is a separate room within the ONTRA concept, built for table by table reservations of the large evening menu.
• Service is structured around a fixed course menu, with reservations capped early in the evening to protect the pacing.
• The kitchen leans international in its technique, but stays seasonal, with fish, spring vegetables, and saucework recurring.

Signature Ingredients

• Halibut
• Verjus beurre blanc, served foamed
• Morels
• Wild garlic
• Green asparagus

Modern, seasonal set menus served in the separate Gourmetstube at ONTRA in Regensburg. Dinner service centres on a four or six course menu by reservation, with the Gourmetstube offered Wednesday through Saturday and last reservations around 19:30. Reservations are required, and the kitchen asks for advance notice for the gourmet menu.