The story
Gourmetrestaurant Nico Burkhardt is at Höllgasse 9 in Schorndorf, where chef Nico Burkhardt runs a modern French kitchen with German influences. The restaurant holds one Michelin star (2026) and seats only eight guests inside the Boutiquehotel Pfauen.
The menu moves between French and German cooking, and the chef works with high-quality international ingredients. Der Feinschmecker rates the restaurant 3, and Schlemmer Atlas awards it 4.5 Kochlöffel (2026). The kitchen serves a four- to six-course menu, so the evening follows a clear arc.
Langoustine arrives with garlic chives, leek, brioche and a bisque. Arctic char from Iceland is paired with Granny Smith apple, fennel and a velvety beurre blanc. Wagyu A5 is served as a tatar with brioche and buttermilk, and a Käsespätzle Deluxe comes with Gruyère and winter truffle. The four-course menu without Wagyu costs €134, and the five-course menu without the Käsespätzle costs €158.
The room is small, with half-height mullioned windows and petrol-blue armchairs. The chef works close to the guests, and the wine list has 150 selections, ten of them by the glass. The restaurant also offers private dinners, where the chef cooks his menu in the guest's own home.
Recognition
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Details
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High quality cooking
An exclusive boutique hotel with only seven rooms, a refined restaurant, and an even more exclusive gourmet restaurant with just eight seats. Executive Chef Nico Burkhardt adorns the elegant table.
Concept Intimate gourmet restaurant (only 8 seats) in the Boutiquehotel Pfauen. A menu of 4 to 6 courses. The second restaurant "Pfauen" features globally inspired favorite dishes. Culinary Style Executive Chef Nico Burkhardt presents international top-tier ingredients with masterful precision – such as langoustine with garlic chives, leek, brioche, and a bisque. Arctic char from Iceland with Granny Smith apple, fennel, head lettuce, and velvety beurre blanc. The premium Wagyu roast beef A5 is also included in the menu (not just offered as an upgrade as is often the case), paired with potato rösti, onions in various textures, and goulash broth. Wine 150 selections on the list, ten are served by the glass. Ambiance The small room with half-height mullioned windows is furnished in a casual style with various accessories and petrol-blue upholstered armchairs. The chef is very close to the guests. Verdict A highly personal concept that promises a delightful evening.
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