The story
1906 makes fine dining accessible. The team describes their concept as “gehobene Gastronomie zugänglich und interaktiv” – exclusive cuisine in an unforced atmosphere. The kitchen is open, inviting guests to watch the cooks at work and ask questions. “Schau zu, wie wir unser Handwerk lieben,” they say: watch how we love our craft.
The restaurant is the creation of Dominik Frank and Patrick Spies. Patrick Spies, host and culinary mind, spent 13 years with a Michelin star at L’etable in Bad Hersfeld. His cooking is regional and honest – “wie früher bei Oma, nur eben auf Sterneniveau.” In the kitchen, chef Simon Reichmann, once Spies’ apprentice, brings experience from several Michelin-starred houses including Victors Fine Dining by Christian Bau and Restaurant Ophelia. Service leader Nadine Schneider ensures everything runs smoothly.
The menu balances international and regional, classic and contemporary. The Michelin guide, which awarded the restaurant a Recommendation for 2026, praises the “gelungene Verbindung von ausgesuchten Produkten mit modernen Akzenten.” Falstaff gives 88 points, noting dishes “stark von Tradition und Region geprägt” with global accents. The Schlemmer Atlas cites examples like Saiblingstatar and Kalbstafelspitz as evidence of skilled craftsmanship. Whether it’s the vegetarian beetroot starter or Skrei from the Lofoten with nut butter crust, the cooking is precise and personal.
1906 is a place where modern cuisine feels natural. The open kitchen, the friendly service, the focus on product and craft – all make for an evening that is both special and unpretentious.
Recognition
Ambience
Details
History
Behind a Baroque facade in the old town, you will find a restaurant, bistro, cooking school, and apartments. Host Patrick Spies and head chef Simon Reichmann offer several menus and à la carte dishes.
Location
