KOSTBAR

KOSTBAR is the casual dining concept of Syrlin Speisewelt that promises "good food for every day, for everyone." It stages events—from Easter menus to weddings and exclusive cooking classes on request—and promotes an open, experimental approach that invites guests to try new dishes. The restaurant has been recognised in the Michelin Guide with a SELECTED distinction and prides itself on approachable fine-casual hospitality with consistent quality. The space offers a familiar, homely atmosphere where guests can choose their preferred ambiance—at the bar, at a dining table, or outside on the summer terrace; features include a grill and a humidor. The interior is a relaxed, contemporary dining room suitable for everyday dining and small events. The kitchen prepares modern, Mediterranean-influenced cuisine that focuses on variety and high quality across the seasons, emphasising seasonal, regional and occasionally unusual specialties with creative combinations and rotating creations throughout the year. The dining offer includes a business lunch and an à la carte selection called "Kostbar signature." The kitchen is led by Viorel Reiß (Chef de Cuisine) and supported by a team that includes a dedicated sommelier, underlining a commitment to well-chosen wine pairings. Specialties include organic goose liver (offered three times), ORA King Salmon, pike-perch, carabinero and black feather chicken.