The story
Restaurant Zur Forelle stands in Ulm's historic fisherman's quarter, serving refined Swabian cooking within a structure dating to 1626. The venue occupies a former guild house and offers tables on a bridge crossing the Blau river, merging medieval architecture with modern service.
Chef Osman Kavak directs the kitchen in a return to his professional origins. He completed his apprenticeship at this address under Guido Heer, absorbing techniques while the restaurant built its reputation for innovative and traditional cuisine. Following a career that included leading the kitchen at the Maritim Hotel Panorama, developing educational programs for Miele, and opening venues such as NOAH, Kavak identifies this role as a personal highlight. His approach prioritizes fresh ingredients and precise execution. "Life is too short for bad food," he states, framing the commitment to quality products.
The physical space grounds the meal in local history. Dining occurs in the Fischergasse premises, housed inside a Zunfthaus constructed in 1626. The layout utilizes the site's topography, allowing guests to eat on a bridge over the Blau stream. This historic environment supports a menu centered on Swabian classics delivered with creative interpretation.
Giusi Pirillo oversees operations, drawing on an Italian-Palatinate background and fifteen years of experience across establishments in Heidelberg, Switzerland, and Italy. Martin Dengler entered the kitchen in September 2020 after positions at the Maritim Hotel and Petit Atrium. Working alongside long-time colleague David Krauss, the team sustains the rigorous standards associated with the restaurant's legacy.
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