The story
Sartory in Augsburg serves modern French cuisine at Maximilianstraße 40, and the Michelin guide gave it one star in 2026 for high quality cooking. The restaurant sits inside a hotel on Augsburg's Maximilianstraße and is led by executive chef Simon Lang.
Lang's kitchen moves freely between regions while keeping familiar aromas. Der Feinschmecker describes a seasonal "Menu du Chef" of six to eight courses that opens with small miniatures served on pedestals. The review names halibut with oyster-koji beurre blanc and kidney sprouts with a smoky-spicy potato espuma among the courses.
The dining room seats 24 in a bright, open-plan space set slightly apart from the hotel's main activity. A separate Salon Privé takes its name from Johann Georg Sartory, a 19th-century Augsburg chef. The wine list holds about 200 bottles, each with short tasting notes, and a vegetarian option and a surprise menu are offered.
Recognition
Ambience
Details
History
High quality cooking
An elegant and modern living room atmosphere awaits guests at the exclusive hotel on Augsburg's Maximilianstraße. A variety of menus are available, including vegetarian options and a surprise menu.
Concept A modern fine-dining restaurant with 24 seats. A seasonally rotating "Menu du Chef" featuring six to eight courses, along with a vegetarian option. On Wednesdays and Thursdays, a smaller tasting menu is offered, with wine pairing included. Culinary Style Simon Lang’s approach is both technically and aesthetically on the cutting edge. Intricate miniatures are served on small pedestals as an introduction, followed by a global flavor journey: peach and kohlrabi "ceviche", halibut with oyster-koji beurre blanc, or kidney sprouts with a smoky-spicy potato espuma transcend regional culinary boundaries while remaining true to familiar aromatic profiles. Wine A broadly curated, classically inclined selection of approximately 200 wines, each accompanied by concise tasting notes ("dried flowers – green almond – herbs – pear – structured"). Atmosphere Guests dine in a bright, cool, and open-plan room, situated slightly apart from the main hotel activity. The service team is highly dedicated and attentive. Verdict Carefully curated indulgence, culinarily and aesthetically on the cutting edge.
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