The story
Alte Liebe is a seasonal modern European restaurant at Alpenstraße 21 in Augsburg, and it earned one Michelin star in 2026 for high quality cooking. The kitchen draws on the restaurant's own garden and a close circle of regional producers, with a few premium international ingredients added where they suit the dish.
Benjamin Mitschele owns the restaurant and runs the kitchen. Huchen is served with whey and horseradish, and a Challans duck from breeder Gérard Burgaud comes with beetroot and blackberries. Der Feinschmecker describes these pairings as a bold play of flavors, and the cooking stays focused on the essence of each ingredient.
Friday and Saturday bring the fine-dining menu in three, five or eight courses. Wednesday and Thursday switch to a bistro menu of small plates. The dining room sits in a historic corner building with tall windows, and outdoor seating under marquees opens in summer.
Peter Karl, the restaurant manager and sommelier, guides guests through a small, carefully chosen wine list. It includes orange wines and rare older bottles preserved with the Coravin system. The Champagne selection draws on growers from the Montagne de Reims to the Côte des Blancs.
Recognition
Ambience
Details
History
High quality cooking
A clean-lined corner restaurant with outdoor seating under marquees and its own organic garden. Options include a refined tasting menu (Fri-Sat) or premium selections from the bistro menu (Wed-Thu).
Concept One location, two concepts. The fine-dining menu with 3, 5, or 8 courses is available exclusively on Fridays and Saturdays. Wednesdays and Thursdays feature a bistro menu with small plates. Predominantly local ingredients, supplemented by their own garden. Culinary Style Local produce takes center stage in Benjamin Mitschele’s kitchen, where he creatively pairs them with premium international ingredients: Hucho fish is served with whey and horseradish alongside Burgaud duck; a Challans duck from breeder Gérard Burgaud is accompanied by beetroot and blackberries. A bold play of flavors. Wine The veteran sommelier Peter Karl cheerfully guides guests through the small, refined wine list, which also features orange wines and rare selections preserved with the Coravin system. Atmosphere Modern ambiance with tall windows in a historic corner building. Outdoor seating is particularly inviting in the summer. A young, dedicated team. Conclusion An exciting farm-to-table culinary experience with exacting standards.
Location
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