The story
Bastian's Restaurant at Erbsengasse 16 in Friedberg, Germany, runs a French kitchen that earned a Michelin Recommended listing for 2026. The menus follow the season, and the kitchen works with regional produce.
Chris Bastian Draisbach was born in Mainz in 1986 and finished his cooking apprenticeship in 2008 as the top graduate of his year. His career took him through Wiesbaden, Wilhelmshaven, Hamburg, Marburg, Oberursel and Frankfurt before he arrived here. The kitchen calls its cooking modern French-German, built on regional and seasonal ingredients. Der Feinschmecker rates the restaurant 2.5 and notes occasional Mediterranean touches.
Two set menus are served each evening, one with meat and one vegetarian, each running from four to seven courses. Recent dishes include skrei with pumpkin and avocado, tagliatelle with guanciale and truffle, scallop with bean and chorizo, and veal with Brussels sprouts and quince. The four-course menu costs 79 euros and the seven-course menu 109 euros. A wine pairing adds between 48 and 69 euros, and a non-alcoholic pairing is also offered.
Rustic wooden beams and white tablecloths give the dining room the feel of a country inn. Outdoor seating is part of the setup. The service is friendly and unhurried, which suits the straightforward but refined cooking.
Recognition
Ambience
Details
History
Concept Country inn featuring fine dining. Two menus are served every evening, consisting of 4 to 7 courses, one of which is vegetarian. Culinary Style In his kitchen, Chris Bastian Draisbach primarily focuses on seasonal and regional ingredients, prepared in a French-German style, occasionally elevated with Mediterranean touches. The ambitious chef and his team continue to excel, serving tender corn-fed poulette with Fregola Sarda, and refining macaroni with Parma ham and truffle. Mushrooms, oxtail, and garden vegetables come together in a single dish to create a flavorful harmony. Wine The wine list focuses on European growing regions, with an emphasis on Germany and France. Atmosphere A cozy country house ambiance, making it a welcoming retreat thanks to the friendly service. Conclusion A refreshingly straightforward yet refined dining experience.
A restaurant featuring rustic wooden beams and white tablecloths, set in a village atmosphere. The kitchen by Chris Bastian Draisbach promises beautiful four- to seven-course menus – with and without meat.
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