The story
Marcel von Winckelmann at Hans-Hösl-Str. 3 in Passau holds one Michelin Star (2026) for a European kitchen that draws on French and Japanese ingredients. The chef opened it in 2024 as his first restaurant of his own.
Marcel von Winckelmann was born in Würzburg and trained with Schwingshackls Esskultur in Bernried and at the Tegernsee. Later stops included Restaurant Ikarus at Hangar 7 in Salzburg and Il Giardino in Bad Griesbach. His last post before going independent was head chef at Landgasthof Zum Müller in Ruderting.
The menu follows the seasons. It opens with brioche, smoked crème fraîche and trout caviar, then Périgord truffle pommes frites. Black halibut arrives with Franconian hazelnut and hoshigaki, and Poltinger lamb with Roscoff onion and pimentón de la Vera. Koshihikari rice and sansho leaves give the fusion side away. Vegetarians are looked after, though there is no vegan menu.
Guests sit at a U-shaped chef's table around the open kitchen and can put questions straight to the cooks. The Schlemmer Atlas gave it 3.5 Kochlöffel in 2026 for high-end cooking in a relaxed atmosphere. There is also a private dining room and a sheltered summer terrace. Service runs Tuesday to Saturday from 18:15.
Sommelier Nico Romano works with a list of around 300 wines. The non-alcoholic pairing is written with the same care as the food. Halibut, for example, comes with a kombucha built on Darjeeling tea and apricot.
Recognition
Ambience
Details
History
High quality cooking
Concept The chef has found his place here to bring his creative ideas to the plate, approaching each dish with great meticulousness and a strong focus on the ingredients. This is evident in his delicate compositions, and you can taste it too. For example, the starter features smoked eel with PX sherry vinegar and marigold; he pairs Blanca shrimp with almond and chervil, and skate with leek and dark bread. His signature dish, scallops with Grand Select caviar and caper raisins, is available as an upgrade. Concept The chef has found his place here to bring his creative ideas to the plate, approaching each dish with great meticulousness and a strong focus on the ingredients. This is evident in his delicate compositions, and you can taste it too. For example, the starter features smoked eel with PX sherry vinegar and marigold; he pairs Blanca shrimp with almond and chervil, and skate with leek and dark bread. His signature dish, scallops with Grand Select caviar and caper raisins, is available as an upgrade. Wine Sommelier Nico Romano curates the perfect pairings from a selection of 300 wines, offering particularly creative non-alcoholic alternatives. Atmosphere Guests are seated around the open kitchen, watching the dishes come together live. The ambiance is warm and familial – Lisa von Winckelmann also plays a key role in this, overseeing service and decoration. Summer terrace. Verdict An inspiring culinary destination with a highly dedicated young team.
A high-end menu in a relaxed atmosphere – either at the U-shaped counter surrounding the open kitchen or in a private dining area for 15 guests. Culinary entertainment is provided by Marcel von Winckelmann.
Location
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