Restaurant Kaisersaal

Rating: 16
Author: Gault&Millau

Mauerstraße 17, 88212 Ravensburg, Germany

16/20
Remarkable Restaurant

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1 PHOTOS

Chef: Kevin Leitner
Cooking: European | Gastronomic | International | Vegetarian
Services: Access for people with disabilities | Accommodation | Private Parking | Private Room | Terrace
Style: Bar | Elegant | Exceptional setting | Romantic | With children | With friends

Gault&Millau's review 2025

In the new Ravensburg Hotel Kaiserhof on the city wall is the modernly designed historic Kaisersaal, where you can enjoy the cuisine of Kevin Leitner in grey bucket seats, at white-covered tables and surrounded by modern art, who with his team creates an equally modern kitchen on a historic French basis in front of the guests in a glass cube. Kevin Leitner is no stranger to Lake Constance: After years of apprenticeship and travel in Munich under Martin Fauster and Berlin under Hendrik Otto, among others, he worked at Ophelia in Constance and then for three years as head chef at the Bodman restaurant s'Äpfle before it gave up its gourmet concept and transformed into a pure hotel bistro. Even there, we praised his precise plate artworks, which we can now find in a further developed form on the menu of the Kaisersaal – whose operators, by the way, have also developed the "Schattbuch" in nearby Amtzell into a first-class gourmet address. Whether it's hand-dipped scallops in XO sauce with pomelo and orange peel cream or - as an intelligent bycatch - ray wings with Irish rock oyster, braised leeks and red shiso: Leitner cooks on a classic French basis, quite experimental, but always in harmonious flavour combinations and has quickly earned himself a top position in Upper Swabia. Good desserts, the cheese comes from the Tölzer Kasladen and a comprehensive wine list round off an urban concept that is also promising for the future.