Bastian's Restaurant

Bastian's Restaurant emphasises fresh, healthy, appetite‑stimulating dishes, focusing on regional seasonal produce and adapting daily offerings. The house is MICHELIN Selected, appears in regional guides and awards on the website and offers tailored event menus and private dining for celebrations and corporate events. Guests are asked to report allergies or intolerances when booking so kitchen prepares suitable alternatives. The dining room is cosy and welcoming with a summer terrace, stylish gallery, supporting intimate seated meals and larger standing receptions; imagery on the site suggests a warm, contemporary interior. The cuisine follows a modern French‑German approach, combining classic techniques with market‑driven seasonal produce; menus feature multi‑course tasting sequences, vegetarian tasting menus and à la carte, often paired with curated wine or non‑alcoholic pairings. Chris Bastian Draisbach, owner and head chef, was born 1986 in Mainz, completed culinary training 2008 as top candidate and trained at multiple distinguished kitchens across Germany. Specialties include Skrei (seasonal cod) with pumpkin and avocado; Tagliatelle with guanciale and truffle; Jakobsmuschel (scallop) with beans and chorizo; Veal with Brussels sprouts, potato and quince; vegetarian multi‑course tasting menus.