As of: March 29, 2024, 7:10 a.m
By: Lisa Metzger
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Clear, down-to-earth and yet original – the “Holzgarten” restaurant in Erlangen impresses with its cuisine and design. This is also the opinion of a gourmet giant who particularly honors the Franconian restaurant.
Erlangen - In addition to the legendary Michelin star, it should be the dream of every chef and restaurant owner: to be included in the "Bib Gourmand" directory - a list of the Michelin Guide of the best restaurants, measured in terms of their price-performance ratio and therefore also accessible to a significantly larger number of people than is usually the case in top restaurants.
The “Holzgarten” restaurant in Erlangen is pleased to be included in the “Bib Gourmand” of the culinary magazine Guide Michelin. © Instagram/holzgarten.restaurant
Comment in the Michelin Guide: “Few components, pleasantly clear and tasteful”
This dream has come true for a restaurant in Erlangen. The “Holzgarten” on the Holzgartenstrasse of the same name impressed the experts at Culinary Magazine with its small and frequently changing menu. “The dishes are often reduced to just a few components and are pleasantly clear and very carefully and tastefully prepared,” says the gastronomy journal’s website. Guests can expect modern cuisine with seasonal products and international flavors. The restaurant also has “a well-selected wine list,” as it says on the Michelin website. Guests can then enjoy the fine wine in “a trendy ambience with an open kitchen”.
Whether tuna with two kinds of artichoke or a chocolate tart with strawberries: In the “Holzgarten” guests can look forward to a varied menu. © Instagram/holzgarten.restaurant
The operator is “infinitely proud” of the award
The owner and managing director of the Holzgarten, Tom Egelseer, is of course also happy about this award: “I am of course infinitely proud,” he told our editorial team when asked. “I've been in the restaurant industry for thirty years and I think it's great that someone mentions us and appreciates all the effort and love that I and my people have put into this.” Who does he have to thank for that? He doesn't know that himself. “I think they advertised for us at Bib Gourmand and that’s how they became aware of us,” says Egelseer.
Managing Director of the Holzgarten: “We reinvent ourselves every week”
He is now in his sixth year of running the wooden garden. At the beginning he spent a lot of money to visually come close to what he had in mind: a restaurant that could also be located in cities like Munich. The concept: “A restaurant where there are nice things to eat, not too much – four to five starters,” says Egelseer, three main courses and a menu that changes every week. “I think it’s nice that this is also recognized. “We reinvent ourselves every week,” even in the Michelin-starred kitchen, which is rather unusual.
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Love beyond the plate: counter made of shell limestone
With a total of 54 seats - “when I press it, there are 66,” says Egelseer and laughs. Given its size, it is one of the smaller restaurants, but in return the guests not only get something nice on their plate, as Egelseer reveals: “We have different seating areas. A high table area, a six-meter-long table that can accommodate up to 20 people, and outside there is a sofa area and a bar with an open kitchen.” The counter is made of shell limestone, a Franconian stone that the restaurateur uses not only at the bar , but also used in his tables and chairs. Love down to the last detail, so to speak.
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“Bib Gourmand” since 1997: Criteria similar to the awarding of stars
The “Bib Gourmand”, named after the well-known Michelin Man – the “Bibendum” – has been around since 1997. The test criteria that apply to the inclusion are similar to those for the major star award. Special attention is paid to fresh ingredients and attention to detail. Many of the selected restaurants use regional ingredients and support local production.
The owner doesn't want to hide the fact that the Holzgarten is extremely proud of the "Bib Gourmand" award: on the Instagram page of the restaurant
holzgarten.restaurant
he thanks the culinary magazine: "Thank you very much for the appreciation" , it says under the uploaded photo.
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