The story
Augustiner am See in Kitzingen serves regional, seasonal Franconian cuisine that shifts with the harvest calendar. Johannes Schwab’s team prepares daily offerings ranging from pink roasted duck breast on mixed asparagus to smoked wild boar with herb foam. Guests can also book the monthly calf liver specials available on the first Monday of every month. The kitchen balances straightforward farm produce with precise technique, letting ingredients speak without heavy sauces.
The dining room occupies structures dating back to a 1455 monastery founded by Count Wilhelm von Castell. Surviving a Peasants’ War fire and centuries of repurposing, the space retains original masonry and chapel stonework alongside modern comforts. Large windows face the lake, while the main hall sits directly across from a parish church. The architecture grounds the meal in local history without feeling museum-like.
Franconian wines flow directly from neighboring vineyards, featuring crisp Silvaner, dry Merlot, and sweet Bacchus selections that accompany multi-course tastings. A dedicated cocktail list extends into the evening service, offering botanical mixes and classic preparations. The Schlemmer Atlas awarded two ladles for this balanced approach to food and drink. Guests consistently return for the reliable pairings and quiet lakeside atmosphere.
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