Storstad

Here are three unique or unconventional aspects of the Michelin-starred restaurant Storstad in Regensburg:

1. Nordic Influence in a Historic Setting
Storstad combines Nordic design and culinary accents with the historic ambiance of Regensburg. The restaurant is located on the fifth floor of the Turmtheater in the historic Goliath House, known for its imposing mural of David and Goliath. The name "Storstad," meaning "big city" in Swedish, reflects the head chef's time in Stockholm, and this Nordic flair is evident both in the urban-chic interior design and the creative dishes.

2. Creative Farm-to-Table Cuisine with Dual Set Menus
Storstad offers two distinct set menus—one conventional and one vegetarian—each consisting of five to seven courses, with a smaller three-course option available on certain days. The focus is on high-quality, creative dishes that highlight the ingredients, such as charcoal-grilled sea bass that combines delicate flavors with roasted notes. This approach emphasizes ingredient quality and creativity in a farm-to-table style.

3. Exceptional Views and Atmosphere
The restaurant boasts a wonderful terrace with stunning views of Regensburg Cathedral, enhancing the dining experience with a unique urban panorama. Guests have praised the inviting ambiance, attentive service, and the combination of Regensburg hospitality with Nordic flair, making the atmosphere as memorable as the cuisine itself.

These features distinguish Storstad as a Michelin-starred restaurant that blends Nordic influences with Bavarian tradition in a historic and visually striking setting.

The most honored or signature ingredients at the Michelin-starred restaurant Storstad in Regensburg include:

• Sea bass: Grilled to perfection on charcoal, the sea bass is noted for its fantastic quality and delicate character, which combines wonderfully with roasted flavors. It is a centerpiece ingredient showcasing the restaurant's focus on high-quality, creative dishes.

• Beef tartare with kombu: This dish highlights the use of beef tartare paired with kombu (a type of edible kelp), langoustine, and green apple, reflecting the Nordic and creative culinary influences at Storstad.

• Langoustine: Featured in the beef tartare dish and also in other preparations like giant scampi served with celery purée and a diverse bouquet of spices, langoustine is a key ingredient that brings an Asian-inspired flair and rich flavors to the menu.

• Duroc pork: Prepared with fennel, pimiento de piquillo, and ‘Nduja (a spreadable pork sausage), this ingredient represents the blend of traditional and exotic flavors that define the restaurant's cuisine.

• Fjord trout and flamed scallop: Used in dishes like chirashi, where raw fish is finely cut and complemented by starfruit, showcasing the restaurant's creative use of fresh, high-quality seafood with a Nordic touch.

These ingredients are significant as they embody Storstad's philosophy of combining regional German products with exotic and Nordic influences, resulting in sophisticated, creative dishes that emphasize quality and flavor complexity. Signature dishes often highlight these ingredients through careful preparation methods such as charcoal grilling for the sea bass or innovative pairings like beef tartare with kombu and langoustine.

Tasting Menus

• Storstad Menu: 7 courses, €180
• Vegetarian Menu: 5 courses, €120

Signature Dishes

• Blue Lobster: €95
• St. Peter Fish: €60
• Lamb: €55
• Raspberry Tofu: €45