The story
Seestern, the gourmet restaurant of Hotel Lago at Friedrichsau 50 in Ulm, holds one Michelin Star (2026). The kitchen cooks modern French-leaning dishes in a boathouse right on the lake.
Klaus Buderath and Benedikt Wittek have led the kitchen as an equal team since mid-2022. Their contemporary cooking follows the seasons and puts premium ingredients first. Guests choose between two menus, and one of them is vegetarian.
The menu begins with beetroot and eel, then goose liver with cherry plum, followed by Gillardeau oysters. Hand-dipped scallops come with chicory and saffron. In the vegetarian version, eggplant replaces the scallop. Bresse pigeon breast from Miéral is paired with cauliflower and elderberries.
Every Tuesday from 18:30 the kitchen serves a fully vegetarian four-course menu for €98 per person. Ulm's first vegetarian star evening, as the restaurant calls it, leaves out the drinks pairing. Further courses can be booked on the night.
Floor-to-ceiling windows look straight onto the lake. Wood and comfortable chairs keep the mood relaxed, and a terrace extends over the water. In winter a fireplace burns. The wine list has a German focus and leans toward biodynamic producers. Schlemmer Atlas awarded the restaurant 4 Kochlöffel in 2026.
Recognition
Ambience
Details
History
High quality cooking
A refined menu in a boathouse setting by the lake, located near the picturesque Friedrichsau Park close to the Danube. In winter, a cozy fireplace crackles as you enjoy a premium five-course meal. Simply spectacular.
Concept Gourmet restaurant of Hotel Lago in a modern boathouse directly on the lake. Two menus are offered, one vegetarian; Tuesdays feature a fully vegetarian menu. Culinary Style Klaus Buderath and Benedikt Wittek form a cohesive team. In their menu, they showcase premium ingredients in a highly seasonal manner, beginning with beetroot and eel, as well as goose liver and cherry plum, followed by Gillardeau oysters. The hand-dipped scallops are served with chicory and saffron; in the vegetarian version, eggplant replaces the scallop. They pair a Bresse pigeon breast from Miéral with cauliflower and elderberries. Wine Biodynamic producers dominate the selection, which maintains a German focus. Ambiance Floor-to-ceiling windows provide a direct view of the lake, while extensive wooden elements and comfortable chairs foster a relaxed atmosphere. Verdict A stylish yet laid-back fine-dining destination set in a picturesque location.
Location
Facebook
Instagram