Mizar

Rating: 16
Author: Gault&Millau

Katzengasse 7, 97082 Würzburg, Germany

16/20
Remarkable Restaurant

BOOK

1 PHOTOS

Chef: Konstantin Kuntzsch
Cooking: French | Gastronomic | Local | Vegetarian
Services: Private Room
Style: Casual | Romantic | With friends

Gault&Millau's review 2025

Würzburg's Old Town restaurant in Katzengasse opens the door to its friendly, warm yellow dining room with large-format abstract art on the wall and modern, comfortable bucket seats for just four tables. They start together at 7 p.m. with the seven-course menu (vegetarian and pescatarian menu on pre-order), which Konstantin Kuntzsch creates in the kitchen (previously Speiseberg, Halle) as sole chef, served in a friendly and competent manner by Florian Mack. The two form a highlight in the Main-Franconian gourmet landscape - in the truest sense of the word, because the name Mizar stands for one of the most prominent stars in the night sky, the one in the middle of the drawbar of the Big Dipper. Since time immemorial, it has been used to test the quality of the eyes, because anyone who can see the smaller riding star Alkor with the naked eye right next to it does not have to worry about the quality of their eyesight. We not only took a closer look at the Mizar, but also tasted it exactly, and in both respects the new restaurant passes the test right away: extremely precise cuisine made from regional ingredients, excellently presented down to the last detail and of a rare textural and aromatic variety on every single plate. After various amuses, the menu begins quite simply with an egg yolk cooked at 64° melty with a little kimchi, fennel sprouts and miso cream, followed by a much more complex course: cauliflower in textures (as panna cotta, as a chip from the stalk, as cream, as roasted tips and with its green leaves) in its own dark jus with leaf salad ice cream served à part. This already shows the accuracy and attention to detail of the kitchen, but at the same time also the rare ability to put familiar flavors in a completely new context. The Franconian char in beurre blanc foam is also accompanied by variations, this time from pumpkin; the saddle of venison in fine jus, flavoured with many herbs, minimally fried and perfectly cooked, comes with black salsify and surprisingly contrasting kumquat (both as pieces and as gel). All this and a few more courses (the desserts are also remarkable), accompanied by exclusively Franconian wines – why wander into the distance, after all, the vineyards are right on your doorstep. A more than successful start: Chapeau!