Hawara

Hawara is regionally rooted between the Black Forest, Alsace and the Upper Rhine. The restaurant is led by founders Nico and Yannik and operates with a strong product-first philosophy that emphasises proximity to producers and allows ingredients and processes time and maturity. In 2025 Hawara received a Gault&Millau distinction and both a red and a green Michelin star, reflecting an explicit commitment to sustainability and craft in food and drink. An intimate, small setting maintains a close bond with the surrounding landscape and the restaurant’s own vegetable garden. The project grew from pop-ups in courtyards, parking lots and temporary sites into a rooted local presence that brings people interested in art and food together in modest, lively settings. The cuisine is contemporary and regional, product-led with menus tightly bound to seasonality and local availability. Techniques favour respect for ingredients and measured processing within a holistic approach, and tasting menus evolve to reflect what comes from the fields, the water and the forest. Specialities include chawanmushi, beef tartare, trout (Forelle) and venison (Reh) preparations and carte blanche tasting menus. The drinks list centres on natural, artisanal wines and a house non-alcoholic pairing crafted from ferments, essences and extracts.