The story
Ontra at Franz-Mayer-Straße 5a in Regensburg runs a contemporary kitchen in the TechSquare business district, and it earned one Michelin star in 2026. The restaurant is a fine dining room with a set menu, and it also hosts private dinners and weddings.
Peter Grasmeier leads the kitchen, which combines regional, seasonal produce with ingredients from further afield. Whole main components are ordered intact and broken down in house. The menu runs to four or six courses and includes vegetarian options.
Der Feinschmecker singled out pan-seared black cod with daikon radish, yuzu beurre blanc and buckwheat crunch. Venison loin appears with flamed and puréed salsify, truffle and kale chips. The dessert is a celery sorbet with lemongrass broth, muscovado sugar and a lychee espuma.
The Gourmetstube is a separate room for table-only evening reservations. The main dining room is fully glazed and has an urban feel. The wine list holds 180 international selections, and the house also offers a covered, heated terrace and a garden for events.
Recognition
Ambience
Details
History
High quality cooking
The urban restaurant with a separate gourmet dining room is located in the modern university district outside the city center. Cosmopolitan dishes, such as those featuring scallops and Wagyu, are served on the covered terrace.
Peter Grasmeier's fine menu with four or six courses, also vegetarian. Served in a modern restaurant with views through panoramic glass, located in a tech business district in the south of the city.
Concept Sophisticated casual fine dining in a gourmet lounge with cosmopolitan-style furnishings. One menu, 4 or 6 courses. Culinary Style Evenings here leave a lasting impression. The kitchen thoughtfully layers a refined selection of aromatic accents over vibrant, Asian-inspired flavor profiles. Its sophistication shines in dishes such as pan-seared black cod, beautifully elevated with daikon radish, yuzu beurre blanc, and buckwheat crunch. Classics like venison loin are given a contemporary flair with flamed and puréed salsify, truffle, and kale chips. A stunningly unconventional finale features celery sorbet served with lemongrass broth, muscovado sugar, and coriander oil beneath a lychee espuma. Wine 180 international selections featuring highlights such as Scheiblhofers Batonnage Cuvée (2021) and 17 rarities from classified châteaux. Ambiance Fully glazed urban chic, impeccable service. Verdict Thrilling cuisine. Each visit already builds eager anticipation for the next.
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