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One of the best restaurants in Germany

Candle Light Dinner Le Gourmet
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bestes Restaurant Heidelberg
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An alluring ambiance for that personal occasion...

The search for the best restaurant in Heidelberg expresses the wish to have the best chance to experience a memorable evening with the best quality of cuisine and very professional service. A romantic candle light dinner can be so easy with us. 

Look forward to unique and refined culinary creations presented by Michelin starred kitchen chef Mario Sauer. This is enriched by a charming service under the guidance of restaurant manager Gilles Duflot - with French esprit who will reveal exceptional wine discoveries from our extensive wine list to his guests. A long-standing team, that strives to inspire you culinarily.

The very modern kitchen is accompanied by an impeccably homey ambience: Truss ceiling | tiled stove | fabric cover | unique hardwood flooring | sandstone walls - a patina authentically grown over 544 years.

The Michelin guide evaluates the restaurant performance with one Michelin star and the Gault Millau with 16 points. It presently is ranking as the best restaurant of Heidelberg.

Opening Hours Le Gourmet: Tuesday - Saturday 18°°-24°°. For events we also open at other times - please call us.

Restaurant holidays until the 04.06.2018.

6:30 p.m. joint start with a fine 4-course menu EUR 90,00 p.P  (EUR 45,00 for children)
Reservations free cancellation until 20.12.2017. Creditcard necessary. Whole amount will be charged on 20.12.2017. Christmas Eve will be closed.

Guides & Rating

Comment by the MICHELIN inspectors

Don't be fooled by the almost opulent, historic and elegant interior of the restaurant: Mario Sauer cooks fine, creative dishes from a range of excellent products - a successful contrast to fine fabrics, the sandstone walls, the beautiful green tiled stove ... friendly and trained service under Maître Gilles Duflot.

Le Gourmet Menu

"Melodie Nelson"

Start up: Bread course Amuse Bouche

* * *

Royal Shrimp  with apple and broth from curry lentils

* * *


Calamari fritti with chickpea and Greek yoghurt

* * *

Breast of Bresse chicken with slow cooked egg yolk and velouté of asparagus

* * *

Kohlrabi - baked in hay - with morrels and peas

* * *

Mackerel with pork belly and coriander

* * *

Filet of Bœuf de Hohenlohe with parsley, king oyster mushroom from Paris and lukewarm calves-head-vinaigrette

* * *

Cheese refined by Maître Waltmann


Goose liver with BBQ-flavours

* * *

Mandarin coconut and vervain

 * * *

Yoghurt, raspberry and Pastis

Petits fours


3 courses   75,00
4 courses   98,00
5 courses 119,00
6 courses 138,00
7 courses 155,00
8 courses 170,00

(20°° last seating)

Our restaurant opens at 18°° and closes at 24°°