The story
Kaisersaal, at Mauerstraße 17 in Ravensburg, holds one Michelin star (2026) for its contemporary French cooking with a Mediterranean streak. The restaurant occupies the modernized former ballroom of the Hotel Kaiserhof.
Chef Kevin Leitner works from a glass cube at the entrance, so the kitchen is in view as you arrive. His cooking pairs classic dishes with modern touches, and it stays light and exact. Kaisergranat arrives with gooseberry and green gazpacho, sweet against sharp. The red mullet takes a southern French turn with wild tomatoes, zucchini and bouillabaisse.
Taldorf venison backstrap, with kohlrabi, eggplant and peach, is the robust end of the range. A spring menu also listed Somafer lamb with cima di rapa and wild garlic, and Norwegian scallop with cauliflower, walnut and Périgord truffle. Guests can choose four to seven courses, from 125 to 185 euros, or order à la carte. A vegetarian menu of up to six courses is offered as well.
Uncovered stucco ceilings, high ceilings, parquet flooring and modern lamps frame the room, along with large-scale artwork. The acoustics are pleasant, so conversation carries easily. The same hall seats private celebrations of up to 80 guests.
Holger Birner leads the front of house and acts as sommelier. The list leans classic and gives Baden growers plenty of space, which Der Feinschmecker singled out for its interesting finds. Service is attentive and well coordinated, and dinner is served Tuesday to Saturday from 18:30.
Recognition
Ambience
Details
History
High quality cooking
Concept Gourmet restaurant located in an elaborately modernized historic hall of the Hotel Kaiserhof. A customizable menu featuring four to seven courses, also available à la carte. Culinary Style What Kevin Leitner sends out from his glass kitchen cube showcases delicate elegance and technical finesse. A prime example is the Kaisergranat with gooseberry and green gazpacho, elegantly balancing sweetness and acidity. With a light southern French touch, the red mullet comes with sweet wild tomatoes, zucchini, and bouillabaisse, while the Taldorf venison backstrap offers a robust, meaty profile paired with kohlrabi, eggplant, and peach. Wine A classic-leaning selection with a focus on Baden wines. Atmosphere The bright, elegantly modernized hall features large-scale artwork and pleasant acoustics, providing a first-class stage for both the cuisine and the service. Verdict A harmonious, elegant overall experience delivered at a high culinary standard.
Location
Nearby
Facebook
Instagram