Tradition and modernity in the welcoming ambience of a chic restaurant with cosy rooms. Sit back, relax and enjoy everything chef Michael Philipp has to offer. Cooking with local produce is paramount in Philipp's kitchen. With great passion and skill, he creates an uncomplicated and carefree cuisine. Dishes that effortlessly bridge the gap between Franconian down-to-earth cooking and Philipp's French-inspired cooking style.
|Mercoledì||-||19:00 - 00:00|
|Giovedi||-||19:00 - 00:00|
|Venerdì||-||18:30 - 00:00|
|Sabato||12:00 - 14:00||18:30 - 00:00|
|Domenica||12:00 - 14:00||18:30 - 00:00|
Michael Philipp is one of the most innovative and technically best chefs of Mainfranken. He doesn't rely on narcissistic gimmicks or an orgy of spices, and yet each of his dishes is a work of aromatic art. With Franconian modesty, he defines the goal of his basically classic French cuisine with a local touch: "The product's original flavour must be clearly recognizable in every dish". Luckily, he can rely on a huge range of local products. Brook trout from the densely wooded Spessart, lamb and game from the rough Rhön area, and asparagus, cherries, plums and berries from Sommerhausen. "Seasonality is of the utmost importance for my cuisine"
Sommelier: Heike Philipp (Sommelière des Jahres 2020 – Aral Schlemmer Atlas)
Restaurant "Philipp" is situated in a beautiful old half-timbered building in the heart of Sommerhausen. It is undoubtedly one of the culinary flagships of the region. Today, owners Heike and Michael Philipp have three reasons to celebrate: this place of fine cuisine has been under their management for 15 years, of which they have been honoured with a Michelin star for 10 years, and lately restaurant "Philipp" ranks among the best 100 restaurants in Germany.
Shopping locally is the trump card here. Only fresh seasonal top products find their way to Michael Philipp's stove. The preparation is completely adapted to the season. Those who find their way to Sommerhausen in spring can look forward to their deliciously tender asparagus, for example. In summer, Philipp spoils his guests with fresh fish and crunchy vegetables. In autumn, he conjures up real delicacies like Scottish salmon, while in winter a juicy saddle of venison is on the menu.
Former kingdom, today a free state: Bavaria offers many reasons to love it: the hearty cuisine, the beer, the good Franconian wine, its dialect, the Bavarian way of life and the beautiful landscape. In Franconia you can go for a walk through small fortified towns with historical townscapes like Rothenburg ob der Tauber, to the many beer gartens in Munich, the Hofbräuhaus or in autumn to the Oktoberfest. Tourist attractions are also the university city of Erlangen and the "toy city" of Nuremberg, as well as the three-river city of Passau, Regensburg, Würzburg, Augsburg, Berchtesgaden and Mittenwald. In Bavaria, mountaineers and mountain hikers, skiers, water sports enthusiasts and many others get their money's worth. And at the highest point of the federal state, the 2963-metre-high Zugspitze, you have a breathtaking view of the high mountains of the Alps under a Bavarian blue sky, the "Kaiserwetter".
5 course surprise menu with aperitif, a night in a double room & breakfastab €220 für 2 Personen
Sit down for an evening of fine dining, and then create your very own dessert with guidance from an expert chef. Start by booking a dinner at one of about 80 JRE—short for Jeunes Restaurateurs—restaurants across Europe, run by an association of young chefs known for using traditional cooking methods to innovate the cuisine of their home countries. After your meal, head behind the scenes to the upscale gastronomy's kitchen, where you'll learn how to prepare a sweet treat.
Exclusively for Mastercard cardholders.Priceless
Angebot für junge Feinschmecker unter 30 Jahren Aperitif, Amouse bouche, 3-Gang-Menü, 2 Gläser Wein, Mineralwasser, Kaffee€75 pro Person