restaurant|271

We stayed at 271 for our wedding anniversary and had a wonderful evening. The ambience and service were first class and definitely deserved the star.Now about the food.As a greeting from the kitchen there was a beautifully prepared “radi” (radish) filled with a kind of cream cheese. The whole thing was served on a cracker. A very nice start to the evening and a fitting reference to the Bavarian roots of the restaurant in Burghausen. Afterwards we had the home-baked bread with three different spreads, which is definitely recommended.I then had the tartare, which for me was by far the ultimate highlight of the entire menu. Visually, aromatically and texturally absolutely perfect. My wife had the oxheart tomato with burrata, which was a huge portion. But she also really enjoyed the composition with the Umeboshi apricot. I continued with the cheeky toast, which was filled with oxtail. The topping was marinated onions and chanterelles. The basic idea behind it is really good, but the toast had too much toasty flavor for my taste. My wife had the Spanish cold almond soup, which was a great way to cool down on this lovely summer day. In combination with the shrimp tartare: another outstanding course. For the main course, my wife had sturgeon, which was served on salad and with pimentos de padron - a really successful arrangement in all respects. I ordered the “Black Forest Deer”, which unfortunately did not meet my expectations. This was probably because I didn't miss the reference to a Black Forest cake - I actually thought it was a deer from the Black Forest. The dish was well executed in terms of craftsmanship, but I didn't like the strong focus on the cherry. The texture of the Baumkuchen in particular seemed like a foreign body.The crowning finale was an apricot dumpling with brown butter and vanilla ice cream, which we can say was the best apricot dumpling we have ever eaten. There is no better way to prepare this dessert. We actually wanted to reserve a table again just because of the apricot dumplings, but a few days later the menu changed. Now we have to wait until next year, when it's apricot season again.We skipped the full wine accompaniment and relied on the service's recommendations for individual courses. The wines were carefully selected and went perfectly with the dishes. I only deviated from the recommendation for the deer, as I preferred a heavy Syrah to the recommendation of a light Merlot.In short: Our meal was in any case, with a few minor drawbacks, an impressive experience that we will definitely repeat again. A compliment to the kitchen and the service.

We spent a wonderful evening in Restaurant 271.Thanks to the 271 team. You are all great!Service is top, location is right and the food is AMAZING anyway!Every dish is so visually sensational that you hardly dare to destroy the work of art on the plate 😅 and the taste is a dream!I rarely ate so slowly...not because I wasn't hungry but because I didn't want the meal to end 😅Yes, of course...you might have to spend a little more money than in other restaurants, but it's worth every euro.It's a shame that we were only guests for the first time now. We'll definitely be back ❤️

After a first visit in the summer and our repeat event last weekend, the short version would be: The evening was once again excellent and it's fun to see how the team at Restaurant 271 has developed further within this short time.But short versions are not enough here, so the full length: Here, food and food culture are given the value they deserve.Service:The service team is friendly, courteous and, you can tell, interested in what they do. Despite the award, or perhaps because of it, you can enjoy a very casual and relaxed evening with friends. In other Michelin-starred restaurants you often get the feeling that everything has to go 100% according to plan. There is an overall concept and as a guest you have to follow it. It's different here - thank God. The guest is placed at the center of the evening, but without unpleasant vanity. It can be so simple and beautiful.Kitchen:Where do you start and where do you end? Everything that comes to the plate here is thought through right down to the last bite. The focus is on the product and not on overwhelming the taste buds with countless components. The side dishes and sauces of a course play with the main component of the plate as if they were old friends. Often the secret lies in the simplicity of things - it seems so simple and is so perfect that you simply don't have the words. Individual foods are refined to reveal their full flavor. Fermenting, roasting, smoking… This is actually how finished flavors are created. But the team at 271 seems to be thinking: Why don't we take the first step to obtain new basic ingredients and think about how we can turn them into something even better in a second step? 👏In short: every course is sophisticated, delicious and a play of harmonious ingredients. It doesn't get any better. Really.All in all, I can recommend everyone to include this restaurant in their evening planning. The prices are absolutely reasonable for a restaurant with a star, but even without the award, what you experience here as a guest would be worth every cent.Thank you for your ambition to bring culinary sophistication back to this region. We'll be back ✌️

Sensation, I would like to say! We ate the best tartare ever for lunch. In terms of taste, you often come across a well-rounded experience with full marks, but here the “decorator” has gone one better (11/10 ;). In the evening there was a great 4-course menu, which ended brilliantly with dessert (plum dumplings with vanilla ice cream and incredibly good brown butter). Motivated service staff, who really didn't have it easy with us (we asked what felt like 1000 questions), served food and drinks unobtrusively and skillfully! Great

Star cuisine affordable!If you want to try out star cuisine, this is the place for you. Of course not cheap, but quality costs and the price-performance ratio is good.I give it 5 stars because apart from a few minor defects (*) - which would not justify a deduction - the evening was successful and very pleasant.The wine selection is balanced, with something to suit every taste and budget. The ambience is cozy and well-kept, but not too aloof, very comfortable.Good acoustics in the restaurant that also allow for conversation without involving the neighboring tables!(*) French toast with a bit too much roasted flavor for my taste, service staff young, inexperienced and unfortunately a bit (perhaps) understaffed... but that will certainly happen :-)

We stayed at 271 for our wedding anniversary and had a wonderful evening. The ambience and service were first class and definitely deserved the star.Now about the food.As a greeting from the kitchen there was a beautifully prepared “radi” (radish) filled with a kind of cream cheese. The whole thing was served on a cracker. A very nice start to the evening and a fitting reference to the Bavarian roots of the restaurant in Burghausen. Afterwards we had the home-baked bread with three different spreads, which is definitely recommended.I then had the tartare, which for me was by far the ultimate highlight of the entire menu. Visually, aromatically and texturally absolutely perfect. My wife had the oxheart tomato with burrata, which was a huge portion. But she also really enjoyed the composition with the Umeboshi apricot. I continued with the cheeky toast, which was filled with oxtail. The topping was marinated onions and chanterelles. The basic idea behind it is really good, but the toast had too much toasty flavor for my taste. My wife had the Spanish cold almond soup, which was a great way to cool down on this lovely summer day. In combination with the shrimp tartare: another outstanding course. For the main course, my wife had sturgeon, which was served on salad and with pimentos de padron - a really successful arrangement in all respects. I ordered the “Black Forest Deer”, which unfortunately did not meet my expectations. This was probably because I didn't miss the reference to a Black Forest cake - I actually thought it was a deer from the Black Forest. The dish was well executed in terms of craftsmanship, but I didn't like the strong focus on the cherry. The texture of the Baumkuchen in particular seemed like a foreign body.The crowning finale was an apricot dumpling with brown butter and vanilla ice cream, which we can say was the best apricot dumpling we have ever eaten. There is no better way to prepare this dessert. We actually wanted to reserve a table again just because of the apricot dumplings, but a few days later the menu changed. Now we have to wait until next year, when it's apricot season again.We skipped the full wine accompaniment and relied on the service's recommendations for individual courses. The wines were carefully selected and went perfectly with the dishes. I only deviated from the recommendation for the deer, as I preferred a heavy Syrah to the recommendation of a light Merlot.In short: Our meal was in any case, with a few minor drawbacks, an impressive experience that we will definitely repeat again. A compliment to the kitchen and the service.