The story
bi:braud is a contemporary French restaurant at Büchsengasse 20 in Ulm, Germany, and holds one star in the 2026 Michelin Guide. The kitchen is led by Alina Meissner-Bebrout, with Tim Ostertag as co-head chef.
Meissner-Bebrout built the restaurant from a casual tapas evening with a changing menu. Ostertag, who has cooked at Frantzén in Stockholm, joined her kitchen as a second head chef. The two say they cook only what they enjoy eating, moving away from the luxury products diners expect from a starred kitchen. Their dishes lean toward flavors tied to memory, such as a pasta from a past holiday in Italy.
The fixed menu runs five courses and is framed by three amuse-bouches and three desserts. The vegan faux gras is a signature opener. Oyster mushroom, served with carrot and ginger, appears often. A typical main is duck breast with radicchio and koji, a rice-based ferment that adds umami depth. A vegetarian menu is always available, though the kitchen cannot guarantee every vegan adaptation.
The restaurant occupies the labyrinthine rooms of a former butcher shop. Lounge music plays in the background, and service is cheerful and unhurried. Dinner runs in two seatings, and guests on the first seating report no sense of time pressure. The sommelier Holger Baier pours from more than 300 handmade, naturally oriented wines, with French, Italian, Austrian, and southwest German bottles well represented.
Recognition
Ambience
Details
History
High quality cooking
Concept Modern fine dining with two seatings. A five-course menu, also available vegetarian, framed by three amuse-bouches and three desserts each. Culinary Style Alina Meissner-Bebrout, known from radio and television, is opening a hotel in the city center in summer 2026 – complete with a restaurant. She intends to continue the down-to-earth Edda concept, while at bi:braud she is now collaborating with Tim Ostertag ("Frantzén", Stockholm). The French-rooted style with Asian aromas remains unchanged. Following three amuse-bouches, including the vegan "Faux gras" as a signature dish, comes the oyster mushroom (here served with carrot and ginger), a staple that rarely misses out on Bebrout's menus. A typical dish is the duck breast, aromatized with radicchio and koji (a rice-based ferment), showcasing the umami depth characteristic of Bebrout's cuisine. Wine : France, Italy, Austria, and Germany's southwest – a dozen selections from the 300 bottles available by the glass. Atmosphere Lounge-like music and cheerful service in the labyrinthine rooms of a former butcher shop. Conclusion Unpretentious enjoyment. Despite the two seatings, there is no sense of time pressure during the first seating.
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