The story
Nose & Belly, at Heilig-Kreuz-Straße 10 in Augsburg, serves a contemporary European menu built on nose-to-tail cooking and local suppliers. The restaurant earned one Michelin star in 2026 for its high quality cooking, and its seven-course menu is the centre of the evening.
Chef Hendrik Ketter cooks with the whole animal and with local produce, so offal and cheaper cuts sit alongside fish and vegetables. Guests choose a four to seven course set menu, and a vegetarian version follows the same structure. The restaurant serves dinner from Wednesday to Saturday.
The meal often opens with a Brotzeit-style course: chawanmushi, Cornish ham and cumin oil for dipping. Later, wild cabbage arrives with tonburi, a plant-based caviar, in a nutty, peppery, citrus profile. A braised beef cheek with strips of tongue and carrot purée closes the savoury courses with a light sweetness.
The dining room is straightforward, with wood and grey tones. A witty detail waits in the restrooms, where an Underberg dispenser hangs on the wall. The wine list offers around 270 European bottles, with a broad range under €50. Ute Ketter likes to suggest unexpected choices, such as Slovenian Vitovska. Service can sound formal at times.
Recognition
Ambience
Details
History
High quality cooking
A high-end gourmet restaurant in Augsburg's Cathedral Quarter featuring a nose-to-tail concept and local suppliers. Chef Hendrik Ketter offers a fantastic seven-course menu along with a vegetarian alternative.
Concept Two-part concept: Wednesday and Thursday No.Bel Leger with à la carte offerings and set menus (5 or 7 courses, vegetarian options available), Friday and Saturday exclusively set menus (4–7 courses) with upgrades in price and ingredients. Once a month: Sunday lunch menu. Culinary Style A visually and ingredient-focused contemporary cuisine: Starting with a Brotzeit of chawanmushi, Cornish ham, and cumin oil for dipping, followed by char with fruity-bitter accents, served with watercress parfait and pear. The team under Hendrik Ketter presents wild cabbage with tonburi (plant-based caviar) in a nutty, peppery, citrus profile, while the braised beef cheek with tongue strips and carrot purée offers a light sweetness. Wine Around 270 European wines with a broad entry-level range (under €50). Ute Ketter also openly recommends surprising selections, such as Slovenian Vitovska. Ambiance Straightforward interior in wood and grey tones; a curiously witty touch is the Underberg dispenser in the restrooms. This contrasts with the service, which can at times be quite formally phrased. Verdict An establishment on the rise that we would gladly continue to follow.
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