restaurant|271
Burghausen, Germany
1 Star
The Experience
From Michelin Guide
In Burghausen's old town, not far from the longest castle in the world and the Salzach River, this restaurant lies beyond a historical archway. In an upscale, extremely minimalist-style interior, they serve up ambitious modern cuisine that focuses entirely on excellent ingredients – as a set menu or à la carte. Dominik Lobentanzer (whose CV includes stints at Ikarus in Salzburg, einsunternull in Berlin and Andreas Döllerer's Golling restaurant) bases his cooking on classical foundations, creates flavours that pack a punch and likes to play with contrasts – the ox heart, basil and dashi, for example, is on point. The service is extremely charming. Delightful sheltered terrace. For overnight stays, there are four very tasteful and individually styled guestrooms.
From Visitor Experiences
What stands out
- Minimalist room in Burghausen’s old town, reached through a historic archway, with a sheltered terrace.
- Modern cooking built on classical foundations, with contrasting flavours and tight plating, served as a set menu or a la carte.
- Four guestrooms on site, allowing the restaurant to function as a small destination stay as well as a dinner reservation.
- Awards: recognised with one Michelin star and noted by Gault & Millau.
From Visitor Experiences
Signature ingredients, dishes and anchors
- Ox heart, basil, dashi: a representative savoury course the kitchen is known for, built on classical technique with a sharply savoury broth.
- Ribeye steak, asparagus, rich sauce: a recurring main-course anchor, high-quality beef with seasonal vegetables and a sauce-led finish.
- Kohlrabi, goat’s cheese: a lighter, vegetable-led starter profile that shows the kitchen’s clean, product-first approach.
- Lemon tart: a crisp, citrus-forward dessert finish that appears in guest reports.
From Visitor Reviews
restaurant|271 runs a frequently changing menu alongside an a la carte option. The current card is published as a PDF and is structured around multi-course formats (for example, 3 to 6 courses, with snacks and petit fours).