Gourmetrestaurant "1751"

Gourmet restaurant 1751 occupies a historic setting crowned by an ornate ceiling that reflects some 250 years, creating a dialogue between past and contemporary dining. Each structured menu is paired from a cellar of over 300 handpicked wines that balance classical terroirs with avant‑garde producers. Offerings include 5‑ and 7‑course tastings with optional supplements such as a caviar course and curated wine pairings. Recognitions include Gault‑Millau (3 schwarze Hauben), Gusto (7+/10) and Feinschmecker (2.5 F); the concept emphasizes technical skill, sensory precision and aesthetic reduction for discerning guests. Set in historic rooms with timeless elegance, the dining room blends classical architectural detail with a refined, intimate fine‑dining atmosphere. The space conveys a sense of history and calm suited to attentive, ceremonial service. The kitchen offers modern, seasonal cuisine with a strong vegetable focus and reductionist technique that prioritizes product integrity and precise flavors. Regional and seasonal ingredients, some sourced directly from the surrounding area, underpin filigree compositions that combine opposing flavors to create depth and surprise. Marcel Kube is head chef. Specialties include N25 Kaviar Oscietra (caviar course); Der Sellerie (celery with hazelnut and apple); Der Stör (sturgeon with yeast, fennel and dill); Das Kalb (veal with sherry, spinach and carrot); and the chocolate dessert "Original Beans" Yuna Edelweiss.