Restaurant „Die Ecke“

The story

Restaurant Die Ecke in Augsburg | Mediterranean Dining in a Historic Corner House

The kitchen and its philosophy

Restaurant Die Ecke in Augsburg brings a Mediterranean approach to its long-standing kitchen. The culinary team grounds its menus in Swabian-Bavarian tradition while drawing steady inspiration from Mediterranean cooking techniques. Chefs source vegetables and fruit from local growers, shifting the plates toward spring asparagus and summer strawberries. Meat arrives from free-range farms, and forest game follows strict shooting seasons from May through January.

The rooms and the courtyard

Sixty tables fill the ground floor, surrounded by paintings and sculptures that span generations. A separate artist room accommodates twenty-five guests for private gatherings, while an upper-level gallery space holds thirty-five more. Warm weather shifts service outdoors to the Höfle courtyard, where wooden tables catch the afternoon light. The kitchen prepares Mediterranean-style fish and vegetable plates alongside hearty regional roasts. The six-course progression draws crowds in summer, while the regular menu stays accessible year-round.

Four centuries of gathering

The corner building has served visitors since 1577, beginning as a simple wine tavern along Augsburg’s trade routes. Royal envoys and emperors stopped at these doors during the imperial diets, followed later by Elias Holl, Wolfgang Amadeus Mozart, Berthold Brecht, and Rudolf Diesel. An artists’ association purchased the property in 1913 to keep the hospitality alive for locals. The Schlemmer Atlas awarded two spoons in 2026, recognizing how the historic walls still frame thoughtful meals without sacrificing comfort.