Löwen

The story

Löwen Ulm: Avant-Garde Cuisine in a Restored Convent

The kitchen and its daily rhythm

Daniel Zauner guides the culinary program at Löwen in Ulm, where avant-garde cuisine takes shape through seasonal sourcing and restrained plating. The kitchen moves fluidly between straightforward comfort dishes and ambitious tasting concepts. Guests frequently encounter the house Berkel-Brett or a precise Wiener Schnitzel before navigating toward more layered preparations. This flexible framework aligns with the standards recognized by Der Feinschmecker, which recently rated the kitchen highly.

Signature plates and flavor contrasts

The most recognizable dishes rely on sharp textural oppositions and careful acidity management. Citrus cured salmon rests beside trout roe, enoki mushrooms, and a thin algae crisp submerged in a bright ponzu broth. A vegetarian composition turns earthy elements inward, pairing roasted eggplant with chickpea cream, black garlic, and delicate papadam. Richer entries follow a broader European cuisine framework, blending French technique with global spice profiles.

Historic setting and intimate service

The dining area occupies a modernized extension of the original Klarissenkloster, established in 1258. Timber beams and expansive glass panels soften the medieval stonework, producing a room that seats exactly thirty two patrons. The compact footprint maintains a steady buzz while preserving clear sightlines across tables. A standing wine list containing one hundred twenty selections complements these meals, featuring reliable bottles near fifty euros alongside rare vintages for milestone occasions.