The spätzle is made by hand using traditional German technique. Tossed with cheese from the Bavarian Alps and finished with black truffle shavings. Available as an add-on course with white Alba truffles for 2,400 THB or winter truffle for 1,800 THB. Reviewers consistently praise the texture and richness.
Tips from diners
This is an add-on to the tasting menu, not included in the base price. Worth it if you love spätzle or truffle.
The consistency matches what you'd find in Bavaria — soft egg noodles, not firm pasta.
The duck is aged for 10 days to develop flavor and tenderness. Paired with beetroot, cherry and coffee, the dish balances sweet, earthy and bitter notes. Multiple reviews call this a must-try and one of the standout courses in the tasting menu.
Tips from diners
The duck comes as part of the tasting menu. You can upgrade to A5 Japanese wagyu for an additional 1,800 THB.
The coffee element is subtle — it enhances the richness without tasting like coffee.
The name translates to 'heaven and earth' — referring to apples from trees above and potatoes from the ground. This version uses mackerel, apple and black pudding. The combination balances rich, sweet and acidic elements. Reviewers note this as a faithful but refined take on the German classic.
Tips from diners
This is comfort food refined. The black pudding is rich — the apple cuts through it.
Brathering is a traditional German preparation of fried fish marinated in vinegar with onions and spices. This version uses salmon or herring with pickled vegetables and tomato. The dish is served cold after marinating, creating a bright, acidic profile. Reviews mention this as a palate cleanser in the tasting progression.
Tips from diners
The fish is served cold by design — it's marinated after frying. Don't expect a hot dish.
The pretzel is baked fresh and served warm with the exact texture you'd expect from a traditional German bakery. Stuffed with Camembert cheese and dusted with paprika. Reviewers mention this as comfort food executed at a high level.
Tips from diners
The pretzel appears early in the meal. Don't fill up on it — there are many courses ahead.
The wagyu is sourced from Kagoshima and paired with kintoki carrot, oxtail and coffee. The beef is cooked to highlight its marbling and tenderness. Coffee adds depth without overwhelming the meat. Available as an upgrade from duck for 1,800 THB.
Tips from diners
The portion is sized for a tasting menu — smaller than what you'd get at a steakhouse.
Twin brothers Thomas and Mathias Sühring opened this restaurant in 2016, earning three Michelin stars in 2026 — the first for German cuisine in Asia. The tasting menu draws from family recipes and childhood memories, using traditional German techniques like fermenting, pickling and curing. Reservations open 60 days in advance and book quickly.
Reservations open 60 days in advance via SevenRooms. Book at least a month ahead — prime slots fill quickly.
Request the bar seats facing the kitchen when booking. You'll watch the twin chefs work and get more interaction with the team.
Lunch tasting menu is 4,800 THB, dinner is 7,800 THB. Add-on courses like spätzle with truffle cost extra (1,800-2,400 THB).
Wine pairings focus on German and Austrian producers from Rheingau and Kremstal. Ask for juice pairing if you're not drinking.
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