Sartory

The compact fine dining restaurant of this venerable establishment – today Hotel Maximilian's – exudes an air of modernity, thanks to its sleek, contemporary design and classically inspired cuisine. In Simon Lang's kitchen, the food is made with top-notch seasonal ingredients, for example Grilled Black Cod & Green Apple, Veal Sweetbread Slice, Fermented Shallots, Leek Oil. Choose between the six- to eight-course Menu du Chef and six-course vegetarian set menu. Attentive service and on-point wine recommendations. Two different wine flights have been devised to pair with the menu. In addition, there is a five-course tasting menu including wine pairing (Wed-Thu). In case you were wondering, the name is a nod to Johann Georg Sartory, Augsburg's legendary 19C chef.

A fine-dining room inside Hotel Maximilian's

• The restaurant sits within the Hotel Maximilian's building on Maximilianstraße, with a compact, contemporary dining room.

Two set menus as the backbone

• A 6 to 8 course Menu du Chef, plus a 6 course vegetarian set menu, both built around seasonal ingredients.

A name with local history

• The name nods to Johann Georg Sartory, a legendary 19th-century Augsburg chef.

Signature Ingredients

• Black cod: A recurring reference point for the kitchen's precise, modern-classic cooking, often paired with sharp, fruit-led counterpoints.
• Veal sweetbreads: Offal handled with finesse, used to bring depth and richness into the menu's middle courses.
• Green apple: Acid and crunch used as a bright foil to richer proteins and sauces.

Menus

• Menu du Chef: €219 per person
• Vegetarian menu: €159 per person

Special

• 5-course tasting menu, including wine pairing: €179 per person (Wednesday to Saturday)