The story
Löwengrube stands at Konviktstraße 12 in Freiburg im Breisgau, where a contemporary kitchen earned a 2 from Der Feinschmecker in 2026. The menu runs to five courses or à la carte, and a business lunch is served at midday.
Amadeus Kura trained at the Schwarzer Adler in Oberbergen, among other places, and cooks strictly by the season. Autumn brought pumpkin with Sichuan pepper and quince. Braised beef chuck came with oatroot, savoy cabbage and spicy Calabrian nduja. The Schlemmer Atlas awarded 2.5 Kochlöffel in 2026 and singled out quail, venison and veal sweetbread.
The current card pairs trout with cucumber and kefir, and veal cheek with potato, nut butter and pointed cabbage. Adlerfisch arrives with fennel, hazelnut and lime. Five courses cost €108, and a sixth course of cheese brings it to €121. Desserts are inventive, such as a tartlet of rhubarb, tonka bean and tarragon.
Baden, Italy and France form the backbone of a list of more than 200 wines, ten of them by the glass, champagne included. The five-course pairing costs €46, and optional upgrade wines are poured from Coravin. Heavy wooden tables and dark veneer give the dining room a settled, cozy feel, and the young service team keeps things relaxed. The covered terrace in the old town is often fully booked in summer.
Recognition
Details
History
Concept Five-course menu and à la carte, with a business lunch at midday featuring four starters, three main courses, and three desserts. Culinary Style Amadeus Kura trained at the "Schwarzen Adler" in Oberbergen among other places and cooks strictly seasonally. The autumn pumpkin is served with Sichuan pepper and quince, while the rich braised cut from the beef chuck is accompanied by oatroot, savoy cabbage leaves, and spicy Calabrian nduja spread sausage. The yellowtail mackerel comes in a mildly acidulated broth with kohlrabi prepared in two consistencies and sesame. Original desserts. Wine Baden, Italy, and France form the backbone of over 200 selections, ten of which are available by the glass – including champagne. Atmosphere Heavy wooden tables and dark veneer create a refined sense of coziness, enlivened by young, friendly service. The covered old town terrace is often fully booked in summer. Verdict Relaxed hospitality right in the heart of Freiburg's old town.
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