Umbenennung
Aus dem Drei Mohren wird das Maximilian's Hotel
Augsburger Hotel reagiert auf gesellschaftlichen Wandel
Bayern
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Contact
Opening times
| Mo | Tu | We | Th | Fr | Sa | So | Holiday | |
|---|---|---|---|---|---|---|---|---|
| Lunch | ||||||||
| Dinner |
FT = holiday
Mi - Sa 18:00 h- 22:30 h
Closed until mid / late May 2020 due to exit restrictions.
Ranking with rating and award
Volkenborn ranking
Restaurant guide (PRO)
Ranking portals (USER)
Volkenborn ranking
Restaurant guide (PRO)
| Michelin "stars" | * | 17,0 |
| GaultMillau "points" | 14 | 14,0 |
| Gusto "pans" | 6/10 | 14,0 |
| Schlemmer Atlas "spoon" | XXX+ | 16,0 |
| Varta "startip" | tip k | 13,3 |
Ranking portals (USER)
Volkenborn ranking
Restaurant guide (PRO)
Ranking portals (USER)
Volkenborn ranking
Restaurant guide (PRO)
| Michelin "stars" | * | 17,0 |
| GaultMillau "points" | 13 | 13,0 |
| Gusto "pans" | 7/10 | 16,0 |
| Schlemmer Atlas "spoon" | XXX+ | 16,0 |
| Varta "startip" |
Ranking portals (USER)
Volkenborn ranking
Restaurant guide (PRO)
Ranking portals (USER)
Volkenborn ranking
Restaurant guide (PRO)
| Michelin "stars" | Assiette | 11,0 |
| GaultMillau "points" | ||
| Gusto "pans" | 7/10 | 16,0 |
| Schlemmer Atlas "spoon" | XXX+ | 16,0 |
| Varta "startip" |
Ranking portals (USER)
Volkenborn ranking
Restaurant guide (PRO)
Ranking portals (USER)
Volkenborn ranking
Restaurant guide (PRO)
| Michelin "stars" | ||
| GaultMillau "points" | ||
| Gusto "pans" | 7/10 | 16,0 |
| Schlemmer Atlas "spoon" | ||
| Varta "startip" |
Ranking portals (USER)
Volkenborn ranking
Restaurant guide (PRO)
Ranking portals (USER)
Volkenborn ranking
Restaurant guide (PRO)
| Michelin "stars" | ||
| GaultMillau "points" | ||
| Gusto "pans" | 5/10 | 12,0 |
| Schlemmer Atlas "spoon" | ||
| Varta "startip" |
Ranking portals (USER)
Kitchen and service team
Chef de Cuisine
Simon Lang
Simon Lang
Maître
Britta Heil
Britta Heil
Menu, prices and more infos
| Seating capacity | 24 |
|---|---|
| Employees | 8 |
| Prices | À la carte: €30 - €49 Menü: 5 Gänge €98 / 7 Gänge €145 |
| Price for set menu |
€ 145
for 11 courses
Incl. Amuse etc. |
| Culinary highlights | Fisch und Krustentiere |
| Appetizer | Ceviche vom Yellow Fin Thunfisch / Bitterorange / Amaranth / Avocado / grüner Rettich / Krustentiermayonaise |
| Main dish | Irisches Rinderfilet / BBQ Lack / Schalotte / im Salzteig gebackener Sellerie / Schmorsauce mit Ochsenmark |
| Dessert | Dessert von Pfirsich und Mascarpone / Estragon / Champagner |
| Menu | www.sartory-augsburg.de/assets/Speisekarte%20Sartory%20deutsch.pdf |
| Accepted credit cards |
|
Restaurant and gourmet news
Corona-Lock up
Bayerische Hoteliers legen Hygiene-Konzept vor
Lock-Down-Exit-Szenario für Hotels
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Bayern
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Kochen für Retter & Kochen für Senioren in Altersarmut
Aktion des Drei Mohren Hotel in Augsburg
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Personalie
Neuer F&B-Chef im Steigenberger Drei Mohren in Augsburg
Sascha Eckl ist künftig für den kompletten Food&Beverage-Bereich verantworlich
Bayern
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Wechsel
Das Augsburger Hotel Drei Mohren wird selbständig
Ende der Kooperation mit Steigenberger
Bayern
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