Petit Amour

Petit Amour is back with a new team. Eike Iken, previously sous-chef at Votum, has fulfilled his dream of striking out on his own together with partner and restaurant manager Monique Lingg. While the owner and head chef successfully combines a modern take on classic French fare with Nordic influences (eg his terrific hand-dived scallop, almond, caviar, seaweed), you can sit back and enjoy the friendly and professional service. The chefs themselves also head out to the restaurant floor to explain the dishes. A six-course set menu is served, with three supplementary courses also on offer. Selected wine accompaniment. With just 12 tables, this small restaurant has a friendly, almost intimate atmosphere that makes you feel at home. Tip: Be sure to make a reservation!

Rapid Michelin Recognition

• Petit Amour was awarded a Michelin star just five months after opening, a remarkable achievement in the culinary world.

Intimate Dining Experience

• The restaurant features only 11 tables, creating a cozy and exclusive atmosphere for diners.

Innovative Bread Presentation

• The restaurant serves sourdough bread on heated stones, enhancing the dining experience with a unique and artistic touch.

Signature Ingredients

• Kaviar: A luxurious ingredient often featured in dishes, emphasizing the restaurant's commitment to high-quality, indulgent flavors. Sourced from sustainable fisheries, it adds a rich, briny depth to various plates.
• Champagner: Used not only as a beverage but also incorporated into dishes to elevate flavors, showcasing the restaurant's French culinary influences. The selection includes prestigious brands that enhance the dining experience.
• Sauerteigbrot (Sourdough Bread): A signature element served on heated stones, highlighting the restaurant's innovative approach to traditional bread-making. This method enhances the bread's texture and flavor, making it a memorable part of the meal.
• Edle Aromen (Noble Aromas): A focus on high-quality, aromatic ingredients that define the restaurant's dishes, often sourced from local markets to ensure freshness and seasonality. These ingredients are carefully selected to create a harmonious balance of flavors.
• Feine Texturen (Fine Textures): The restaurant emphasizes the use of ingredients that provide a variety of textures, enhancing the overall dining experience. This includes the use of delicate garnishes and innovative plating techniques that surprise and delight the palate.

Tasting Menu

• Menu D'Hiver: €220
• Cheese Selection: €32 (additional)
• Wine Pairing: €115
• Wine Pairing with Cheese: €125

Signature Dishes

• Terrine of Foie Gras: Included in Tasting Menu
• Zartgeräucherter Ora King Lachs: Included in Tasting Menu
• Zitronentarte "Petit Amour": Included in Tasting Menu