1906

1906 offers an accessible, interactive take on elevated gastronomy, balancing exclusive culinary standards with a relaxed, welcoming atmosphere. Named for the building’s construction year, it occupies a combined historic property whose open interior and interlinked mezzanines define its spatial character. The kitchen focuses on handcraft, regionality and seasonal ingredients with international inspirations; the house operates several menus alongside à la carte options and maintains an extensive Schatzkarte wine programme surveying major regions, anchored by a historic vaulted cellar and a visible climate‑controlled wine cabinet. The restaurant has received a Guide Michelin selection, high Falstaff scores and features in Feinschmecker and other guides. The interior presents split levels and mezzanines, a rooftop terrace with views over Fulda’s baroque skyline, and a historic vaulted cellar used as an intimate additional dining room. Cuisine blends regional German tradition with modern and international accents, refining seasonal produce and classical handcraft into contemporary plates; an open kitchen invites interaction and viewing from the kitchen counter. Simon Reichmann is Head Chef. Specialties include Saiblingstatar; Kalbstafelspitz with asparagus ragout; Steinbutt fillet with cauliflower and curry foam; and seasonal tasting menus.