The story
Storstad at Watmarkt 5 in Regensburg holds one Michelin Star (2026) for a fusion kitchen that is Asian-inspired at its core and fluent in French technique. Anton Schmaus is the chef behind the house.
Dinner is a single set menu, served as five or seven courses in a casual fine dining format. Der Feinschmecker, which rates Storstad 3.5 in 2026, describes the cooking as inventive and multi-layered. Schmaus and Josef Weig cure and flame trout, then pair it with pumpkin tahini cream, pickled pumpkin, pumpkin seed oil and a Yuxiang vinaigrette for umami.
The French thread shows in a souffléed quail breast with potato Époisse cream, white truffle foam and pom-pom mushroom. The guide calls it a masterpiece. Japanese and French ideas sit side by side on the same menu, and the international leaning is part of the point.
The list runs to 180 selections from Europe and beyond, with an emphasis on small newcomer wineries. Riesling is plentiful. Non-alcoholic alternatives are on offer too.
The interior is Scandinavian and urban, with airy nooks and panoramic windows that frame the cathedral. The mood is youthfully relaxed. The same address also houses Aska, Schmaus's sushi bar with just 12 seats.
Recognition
Ambience
Details
History
High quality cooking
Exclusive, small sushi bar by Anton Schmaus, located on the fifth floor in the heart of the old town. Sushi master Atsushi Sugimoto creates authentic Japanese culinary experiences right before the guests' eyes.
Concept Casual fine dining in a Scandinavian urban interior. A single menu offering 5 or 7 courses. Cuisine The favorite destination for those who appreciate extraordinary culinary creations: inventive and multi-layered, Asian-inspired at its core, crafted with expertise, precision, and premium ingredients. The brilliant chef duo Anton Schmaus and Josef Weig cure and flame trout, pairing it irresistibly with pumpkin tahin cream, pickled pumpkin, pumpkin seed oil, and an umami accent from Yuxiang vinaigrette. Yet the cuisine also speaks French in an exciting way. Souffléed quail breast with potato Époisse cream, white truffle foam, and pom-pom mushroom is a masterpiece. Wine 180 selections featuring the best from Europe and beyond. Emphasis on small newcomer wineries. Abundant Rieslings, alongside non-alcoholic alternatives. Atmosphere Youthfully relaxed vibe, pleasantly airy nooks, panoramic windows framing views of the cathedral. Conclusion A casually elegant setting for refined indulgence.
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