In December 2024, Germany boasts diverse culinary scene with a total of 327 Michelin-star restaurants: 

• 3 stars: 3% (10 Restaurants)
• 2 stars: 14% (47 Restaurant)
• 1-star: 83% (270 Restaurants)

Strongholds of Michelin Stars

Let’s take a closer look at where Germany’s top restaurants call home. 

Munich

Munich is the city with the highest concentration of Michelin star restaurants. With one three-star restaurant, six two-star restaurants and an impressive 13 one-star restaurants, Munich is undisputedly a culinary capital with real alternatives to “Leberkassemmeln” and “Weißwuascht mit Brezn.” 

Notable restaurants include JAN (3 stars), Alois – Dallmayr Fine Dining (2 stars) and Tantris DNA (1 star).

Berlin

Berlin, the capital, follows closely behind with one three-star, five two-star and 15 one-star establishments, reflecting the dynamic dining scene. Rutz (3 stars), Tim Raue (2 stars) and Nobelhart & Dirtig (1 star) are among the best restaurants in the city.

Hamburg

Hamburg also boasts a significant number of Michelin stars, including one three-star and five two-star restaurants. Particularly noteworthy are The Table Kevin Fehling (3 stars), Haerlin (2 stars) and Piment (1 star).

Cities with Three-Star Michelin Restaurants

Several cities in Germany are home to renowned three-star Michelin restaurants. In Baiersbronn are the famous Schwarzwaldstube and the restaurant Bareiss, both known beyond Baden-Württemberg for their excellent cuisine. 

Other cities each with a three-star restaurant are Grassau with the ESSENCE, Wolfsburg with the aqua, Rotate with the Waldhotel Sonnora, Piesport with the Schanz restaurant. and Perl mit Victor’s Fine Dining by Christian Bau.

If you are not familiar with these places, here is the breakdown of where they are:

• Grassau: Traunstein district in Upper Bavaria
• Wolfsburg should be well known: Lower Saxony.
• Three: Bernkastel-Wittlich, Rhineland-Palatinate
• Piesport: Bernkastel-Wittlich, Rhineland-Palatinate
• Perl: Saarland, bordering with France and Luxembourg

Green Stars: Sustainable Michelin Restaurants

Along with the traditional Michelin star award, several restaurants in Germany have received the “Green Star” from Michelin, an award that recognizes outstanding sustainability efforts in the catering industry. These restaurants stand out for using local and seasonal products while minimizing food waste and adopting sustainable practices in their operations. 

Laypeople in the gourmet world actually assume that the use of local and seasonal products is fundamental. It’s not.

Of the restaurants that have been awarded 3 Michelin stars, only the Rutz in Berlin also a Green Star. Chef Marco Müller emphasizes: “I only use the best products in my kitchen: the sustainability and the visual and taste authenticity of the products I use are just as important to me as their freshness and origin. That’s why I work closely with small producers and seek constant dialogue.”

The Dark Side Of Michelin Stars

Being a member of the illustrious circle of Michelin star holders does not automatically mean that you have the rest of your cooking career covered. Stars only shine when they are captured by the sun, and it can get dark at the back. 

On Gastronomiehorizont, the sun has been setting for some time now Euronews.com describes quite precisely how the Michelin star bubble is about to burst. Between August 2023 and August 2024, five Michelinrestaurants permanently shuttered. This was about :

• Kin Dee 
• Cordo
• NoName
• Lode & Stijn (Grüner Stern)
• Ernst

Sebastian Frank, Kitchen ruler in Horváth, sees two reasons for the restaurant closures. “After all, this doesn’t just apply to fine dining, but extends right down to the corner pub. Corona initiated the downfall, that VAT Theater from Berlin being the starting point,” says Frank.

In addition, according to Berlin DEHOGA boss Gerrit Buchhorn, there was the massive explosion in food prices caused by COVID, the war in Ukraine, climate-related crop failures as well as transport-related issues such as traffic jams. 

Guests still expect (and hope) that restaurant prices won’t be affected by inflation. Despite trends, wanting to keep prices at pre-pandemic levels is simply naive, especially with an upscale clientele. 

The Horváth is trying to attract guests with a reduced “tasting platter” in the lower price segment hold or to gain. However, how the bar owner on the corner is supposed to do this with meatballs and brine or the beer garden with schnitzel, bratwurst or green core patty remains to be seen. 

The demand for politicians is clear: a reduction in taxes in the catering industry is necessary!