Schattbuch
Schattbucher Straße 15, 88279 Amtzell, Germany
1 PHOTO
Practical information
- Location
- Amtzell
- Chef
- Caio Benati
- Cooking
- European | German | International | Vegetarian
- Services
- Access for people with disabilities, Electric charging station, Private Parking, Private Room, Terrace
- Style
- Casual, Elegant, With children, With friends
Gault&Millau's review 2025
16/20
Remarkable Restaurant
The Schattbuch promises sensory intoxication à la carte in a casual atmosphere - and delivers it. Somewhere in the middle of nowhere between Ravensburg and Wangen, the team around host Christian Marz and chef Sebastian Cihlars provides a delight with a wink in the light-flooded, black-toned ground floor of the robotics company FTP. For this reason alone, you should incorporate the Schattbuch Beeftea from the signature dishes, which are presented on the menu between classic and vegetarian four- to six-course menus, into the otherwise chosen program: Wagyu beef cut into tea bag shape and equipped with strings can be cooked in a profound oxtail essence according to your own taste. And in other respects, too, what is on offer is a pleasure throughout, even if we missed the last degree of perfection in the kitchen performance during our visit this year, for example with the oxtail praline served with the beeftea à part in a soggy tartlet or the all-too-large portions of the first courses in the menu such as the massive batch of pea cold bowl with smoked shrimp, which left little room in the stomach for the delicacies that followed later. However, this is whining at a high level. The approximately 800 items on the well-curated wine list make it easy to rinse well - and the extraordinarily hospitable prices are not only intended to deliberately tempt you to take an extra sip or two, they also do it. And so, for example, the oxtail raviolo in quaffable porcini mushroom broth with blueberries remains in our fondest memories, as does the main course with blood duck in purple curry broth with cracking, crispy skin and melt-in-the-mouth fat, grilled Jerusalem artichokes, colorful beets and figs: You can't do it any better! The patisserie also cuts a fine figure with currant in volatile foam, mousse, meringue and ice textures with Piedmontese hazelnut. Vanitas smiles lasciviously from the wall and greets you until the next visit – by the way, also with children, who are even (shhh, don't tell anyone!) simply served fries here: A real place of well-being, without any stiff conceit and dogma.
Map
OPENING HOURS
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Caio Benati Chef -
Christian Marz Chef de service
