Restaurant AMI

The story

Restaurant AMI Ulm: Modern Cooking in a Historic Monastery Courtyard

The kitchen at Restaurant AMI

Chef David Probst guides the kitchen at Restaurant AMI in Ulm with a focus on modern cuisine that balances tradition and innovation. He structures the menu around two seven course tasting options and a compact à la carte list. Guests often return for the carefully executed beef roast steak, which sits comfortably beside his more experimental plates. This precise handling of familiar ingredients earned the kitchen three spoons in the 2026 Schlemmer Atlas.

The courtyard setting

The dining room occupies a former monastery courtyard in the Söflingen district, where stone walls and arched passages frame each table. Natural light filters through the historic architecture during afternoon service, while evening tables settle under focused lighting. The design hotel environment keeps the space calm and uncluttered, allowing the food to take center stage.

Tasting menus and seasonal focus

Probst builds each seven course journey to highlight regional produce without unnecessary complexity. The vegetarian version mirrors the meat dishes in pacing and technique rather than acting as an afterthought. Small plates appear occasionally when market conditions allow, but the structured format remains the standard. Contemporary cooking thrives here because the kitchen refuses to overcomplicate seasonal ingredients.