Fine Dining in Augsburg: Where to Book a Special Meal

What fine dining in Augsburg looks like

This is a compact scene: four starred restaurants, three of them in the Innenstadt and one in the Bismarckviertel. Away from the stars, ambitious hotel and brewery restaurants round out the top end, including maximilian°s in the Maximilian's hotel and the Gasthausbrauerei König von Flandern, which brews its own beer and serves Bavarian classics like Krustenbraten (roast pork with crackling) and Schweinshaxe (roast pork knuckle).

The result is a city where a special dinner can mean a two-star tasting menu, a quiet 24-seat room, or a hearty brewery meal a few streets away. If you want the broader picture of mid-range and casual places, the best restaurants in Augsburg guide covers those; this page concentrates on the top end.

August by Christian Grünwald: two Michelin stars at the Jakobertor

August is the top of the local range, holding two Michelin stars at the Jakobertor. Christian Grünwald stages his avant-garde cooking as a multi-course event in a small dining salon in the Haag-Villa, with components sometimes presented in an illuminated drawer beneath the tabletop, so the meal is as much theater as dinner.

Menus were reported at 130 to 285 euros in a 2026 roundup, which makes this the most expensive booking among the starred houses and one to plan an entire evening around. The kitchen serves Thursday to Saturday in the evening and Sunday at midday, and is closed Monday through Wednesday.

Sartory in the Maximilian's hotel: a 24-seat room on Maximilianstraße

Sartory sits inside the Maximilian's hotel on Maximilianstraße, in an elegant, modern room that seats 24. Simon Lang cooks a seasonal menu that moves across culinary boundaries while staying close to familiar flavors, and the wine selection is broad if you want a bottle with the meal.

Menus were reported at 159 to 219 euros in 2026. Service runs Wednesday to Saturday in the evening only, closed Sunday through Tuesday; the small room makes a reservation essential rather than advisable.

Alte Liebe in the Bismarckviertel: market garden and a bistro card

Alte Liebe is the neighborhood option, an understated corner restaurant with its own organic market garden. Benjamin Mitschele builds his cooking around regional produce and the garden's output, matched with international ingredients, and the room keeps a calm, modern feel with outdoor seats under awnings.

The format is the practical difference: the kitchen runs fine dining on Friday and Saturday and a bistro card on Wednesday and Thursday, serving evenings only. It is closed Sunday through Tuesday, so check which nights run the tasting menu before you commit to the full sequence.

Vegetables and plant-based cooking carry real weight here and at Nose & Belly, which is worth knowing if your group mixes meat eaters with vegetarians; our Vegan Augsburg guide covers the city's meat-free options more widely.

Nose & Belly in the Theaterviertel: à la carte or set menu

Nose & Belly on Heilig-Kreuz-Straße in the Theaterviertel earned its Michelin star for Hendrik Ketter's contemporary cooking, built on local suppliers and a nose-to-tail approach that uses the whole animal. The room is straightforward rather than plush, which shifts attention onto the plate.

Under the week there is an à la carte offer with the option of a set menu, while at weekends the kitchen serves a menu only. Main courses were reported at 44 to 56 euros with menus from 95 euros in 2026, making this the most accessible of the starred houses for a single dish. It serves Wednesday to Saturday in the evening and is closed Sunday through Tuesday.

Restaurant Thomas Abele im Feinkost Kahn: upscale dining with a deli side

Restaurant Thomas Abele im Feinkost Kahn combines a restaurant, a bistro and a delicatessen in the Innenstadt. The kitchen serves generous breakfast, a changing weekly card and more ambitious dishes in a polished, white-tablecloth setting, so the same address can handle a smart lunch or an upscale dinner.

That flexibility makes it a useful alternative when you want a good table without committing to a multi-hour tasting menu. If you are after the morning version, our breakfast and brunch guide covers where to eat early.

Other upscale options: maximilian°s, Die Ecke and Restaurant Gustavo

maximilian°s, in the Maximilian's hotel, takes a lighter Mediterranean line with an open show kitchen, serving dishes from Rostbraten (braised beef) to fish prepared with Asian accents. It opens for dinner and suits a relaxed upscale meal rather than a formal tasting.

Die Ecke occupies a 16th-century Altstadt house whose guest list is said to have included Mozart, Brecht and Diesel; in summer you can sit in the courtyard and order a six-course menu or à la carte. Restaurant Gustavo, run by Argentine-born Gustavo Carena, serves South American-influenced menus of up to six courses in a listed building with cross vaulting, with ceviche and tacos available à la carte.

How to choose between them

Start with format, not prestige. August and Sartory are the tasting-menu evenings: long, expensive and best booked for a single big occasion. Alte Liebe and Nose & Belly give you a middle path, with bistro or à la carte nights during the week, which suits travelers who want one ambitious meal without losing an entire day.

Then decide on atmosphere. August is event dining with a small salon and staged presentation, Sartory is a quiet 24-seat room, Alte Liebe is the neighborhood room with a garden behind it, and Nose & Belly is the most stripped-back of the four. If you want a hearty Bavarian meal with house-brewed beer instead, a brewery restaurant is the better call for that night.

For the food itself, Augsburg's Swabian side is worth knowing before you sit down: our guide to what to eat in Augsburg explains the local dishes you will meet on menus across the price range.

Booking, timing and closed days

Evening-only service is the rule at these houses, so build the day around dinner rather than expecting a long lunch. August is the exception, serving Thursday to Saturday evenings and Sunday midday and closing Monday to Wednesday; Sartory, Nose & Belly and Alte Liebe run Wednesday to Saturday evenings and close Sunday to Tuesday.

Book ahead, and book early in the week for weekend tables: with rooms of this size, Friday and Saturday fill first. Confirm your date directly with the restaurant when you reserve, since seasonal breaks and holiday closures are not covered here.

What a tasting menu involves for a visitor

Expect a fixed sequence of courses chosen by the kitchen, and a pace that runs two to three hours. German menus use terms like Gang for course, Menü for the set sequence and à la carte for individual dishes; Tasting-Menü and Überraschungsmenü mean tasting menu and surprise menu respectively, so you know what you are agreeing to.

Dress is smart but not formal at most of these rooms; a jacket is optional, and neat, comfortable clothing fits every one of them. Reserve by phone or through the restaurant's own website, and note the deposit or cancellation terms at the time of booking, since policies differ by house.

Where these restaurants sit in the city

Three of the starred houses cluster in the Innenstadt: Sartory on Maximilianstraße, Nose & Belly on Heilig-Kreuz-Straße near the theater district, and August by the Jakobertor. Alte Liebe sits out in the Bismarckviertel, so it is the one to plan transport around.

For daytime eating, the city's food market and cafés fill the hours before dinner, and an afternoon beer garden works well when the weather holds. If you are mapping the wider visit, Augsburg Attractions: 5 Visitor Guides covers the landmarks within walking distance of these tables.

Which Augsburg table should you book?

For one landmark meal, book August for the two-star event or Sartory for a quieter 24-seat evening, and reserve well ahead for a weekend. For a serious dinner that still leaves your day intact, look to Alte Liebe on Wednesday or Thursday for the bistro card, or Nose & Belly midweek for the à la carte option.

If your group is mixed on meat, lean toward Alte Liebe or Nose & Belly, where vegetables, the garden's produce or a nose-to-tail approach shape the menu. Either way, match the booking to the night each kitchen actually serves, then let the rest of the day stay casual.