The story
MiZAR at Katzengasse 7 in Würzburg holds one Michelin Star (2026) for its seasonal French-rooted cooking. Chef Konstantin Kuntzsch and host Florian Mack are the owners, and the kitchen serves one tasting menu to the whole room.
Kuntzsch describes the style as regional, creative and intensive. The produce comes largely from Franconia, and the seasonal French technique is sharpened with touches from further afield, such as miso, dashi and jalapeño. Dishes change at short notice with the market. Vegetarian and pescetarian versions are possible if requested in advance.
The Signature '23 turns cauliflower and leaf salad into a study in texture: panna cotta, vegetable mousse, brioche, cauliflower couscous and a scoop of lettuce ice cream. Rhön char arrives with beetroot and whey dashi, and pikeperch with chestnut, morel and a nut butter beurre blanc. Der Feinschmecker singled out the venison, paired with salsify and blackberry, in its 2026 review.
The restaurant occupies a listed half-timbered house, and Op Art on the walls gives the dining room a gallery feel. The vineyards lie close by, so the wine list stays in Franconia. It includes Müller's Alte Fränkische Satz and an Orange Silvaner from Patek, made from 30-year-old vines.
Recognition
Ambience
Details
History
High quality cooking
Not far from the old Main bridge, Konstantin Kuntzsch and Florian Mack have realized their dream of their own gourmet restaurant. They offer a changing tasting menu in a modern setting.
Concept Refined casual fine dining with an upbeat gallery atmosphere in a listed half-timbered house. A single menu, 7 courses. Culinary Style An original and technically flawless style, characterized by inventive texture and flavor variations. Exemplary is the “Signature Dish 23” featuring cauliflower and leaf salad: panna cotta and vegetable mousse accompany a brioche, topped with cauliflower couscous, jelly, crumbles, and chips, while lettuce ice cream adds a refreshing kick. The core ingredients are sourced largely from the region. Also featured is the perfectly cooked venison, which the kitchen intriguingly pairs with textures of salsify and blackberry. Wine Franconia’s finest, including discoveries such as Müller’s Alte Fränkische Satz and Patek’s Orange Silvaner from 30-year-old vines. Atmosphere Stimulating ambiance with charming Op Art and visually captivating culinary presentations. Conclusion A cherished traditional address joyfully modernized in both cuisine and ambiance.
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