The story
What began as casual tapas evenings with a changing menu has grown into bi:braud, a Michelin-starred restaurant in the heart of Ulm. Chef Alina Meissner-Bebrout, a local entrepreneur, trained in a starred kitchen in the Allgäu and worked at renowned houses such as Aqua by Sven Elverfeld, before opening her own place in 2014. The restaurant earned its first Michelin star in 2023 and also received the Michelin Young Chef Award that same year.
In 2024, bi:braud introduced a new co-head chef: Tim Ostertag, who brings experience from Hotel Vier Jahreszeiten München, Quay in Sydney, and Frantzén in Stockholm. Together, Alina and Tim share a clear philosophy: they cook only what they truly enjoy. “We have the same idea of how a kitchen should run,” says Tim. “The chemistry was right from the start.” Their approach moves away from expected luxury ingredients and toward flavors tied to memories and emotions – like the Buchteln that remind you of grandma, or a pasta dish from a holiday in Italy. “bi:braud is family for me – with all its edges and corners,” Tim adds.
Alina describes her cuisine as a “symbiosis of Swabian and French cooking,” and the kitchen relies on regional produce rather than imported luxuries. The menu changes regularly, always offering a vegetarian option, though vegan alternatives are limited. The dining room is described as a relaxed fine-dining atmosphere, where every guest should feel welcome from the first moment.
Sommelier Holger Baier and his colleague Justin Sekic curate a wine list of over 300 labels, focused on handcrafted, natural wines from Europe’s classic and emerging regions. The selection balances classics with rare discoveries, always served with unpretentious expertise.
Awarded one Michelin star and recognized by Gault&Millau (2 toques), Falstaff (3 forks, 91 points, Discovery of the Year 2023), and other guides, bi:braud is a destination for those seeking contemporary cooking with heart in Ulm.
Recognition
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Details
History
High quality cooking
Concept Modern fine dining with two seatings. A five-course menu, also available vegetarian, framed by three amuse-bouches and three desserts each. Culinary Style Alina Meissner-Bebrout, known from radio and television, is opening a hotel in the city center in summer 2026 – complete with a restaurant. She intends to continue the down-to-earth Edda concept, while at bi:braud she is now collaborating with Tim Ostertag ("Frantzén", Stockholm). The French-rooted style with Asian aromas remains unchanged. Following three amuse-bouches, including the vegan "Faux gras" as a signature dish, comes the oyster mushroom (here served with carrot and ginger), a staple that rarely misses out on Bebrout's menus. A typical dish is the duck breast, aromatized with radicchio and koji (a rice-based ferment), showcasing the umami depth characteristic of Bebrout's cuisine. Wine : France, Italy, Austria, and Germany's southwest – a dozen selections from the 300 bottles available by the glass. Atmosphere Lounge-like music and cheerful service in the labyrinthine rooms of a former butcher shop. Conclusion Unpretentious enjoyment. Despite the two seatings, there is no sense of time pressure during the first seating.
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