Masters

Rating: 14
Author: Gault&Millau

Lindenallee 1, 99444 Blankenhain, Germany

14/20
Chef's Restaurant

1 PHOTOS

Chef: Danny Schwabe
Cooking: French | Gastronomic | German | Mediterranean | Seafood | Vegetarian
Services: Access for people with disabilities | Accommodation | Electric charging station | Private Parking | Terrace
Style: Bar | Casual | Elegant | Romantic | With friends

Gault&Millau's review 2025

If a restaurant is called Masters, it stands to reason that the audience could consist primarily of golfers – as is the case here at the spa and golf resort with a 45-hole course in the Weimar region. As distinguished as the sport is, the cuisine in most restaurants on the green is not very demanding – quite different here: Separated from the hustle and bustle of the large facility, you can dine in a fine ambience with the Mediterranean-oriented menus of Danny Schwabe and his team, which are created on a classic French basis with modern kitchen technology. The menu with various variations, from which a menu of up to eight courses can be put together, is a little complex and looks more like a beautifully designed Excel spreadsheet than the classic listings. Why we still like the menu very much: For the individual courses, the chef who is responsible for it is named. In an industry in which the chef is the star and the brigade is usually degraded to anonymous labourers, this is a rare appreciation of the team, which also appears in the very good service. They bring with them finely arranged plates from the passport, reduced to four to five ingredients, partly regional, partly international, which span a wide range from foie gras to chawanmushi to carabinero, octopus and red deer. Adrian Imm's wine accompaniment is as international as the list of ingredients, the cheese comes from Waltmann.