RESTAURANT FIELD

fine dining

At Restaurant Field, a cuisine is created that’s built on a clear idea: authentic, pure flavors in harmony with the seasons.
Each dish is a finely crafted composition of skill, creativity, and respect for the ingredients.
Our menu changes with the rhythm of the year. Fresh, carefully selected ingredients are transformed into flavorful experiences.

The ambiance follows the same philosophy: modern, warm, and focused. A place where you feel at ease, where time slows down, and enjoyment takes center stage.
Field is more than just a restaurant. It’s an invitation to experience cuisine as a journey of balance, mindfulness, and authenticity.

Menu

PhilosophY

Memory and instinct

Cooking, to me, means connecting memory and instinct.
Every composition carries something that has shaped me – the flavors of my childhood, my father’s craftsmanship, and a curiosity for what nature offers in the moment.

These memories are not a destination, but a starting point. From them, ideas emerge, shaped by technique, experience, and intuition.
I seek clarity in flavor, balance in structure, and a depth that grows from simplicity.

Each dish is a dialogue between past and present, between emotion and precision.
A cuisine that endures – through taste, precision, and personality.

Yours,
Salvatore

Salvatore Fontanazza

the chef

The chef

PhilosophY

Memory and instinct

Cooking, to me, means connecting memory and instinct.
Every composition carries something that has shaped me – the flavors of my childhood, my father’s craftsmanship, and a curiosity for what nature offers in the moment.

These memories are not a destination, but a starting point. From them, ideas emerge, shaped by technique, experience, and intuition.
I seek clarity in flavor, balance in structure, and a depth that grows from simplicity.

Each dish is a dialogue between past and present, between emotion and precision.
A cuisine that endures – through taste, precision, and personality.

Yours,
Salvatore

Salvatore Fontanazza

Awards

Awards and accolades are not the goal of our work – they don’t feed anyone or replace a wonderful evening.
But they are a sign that passion, craftsmanship, and dedication are being recognized.
And that makes us proud – as a team, as a house, as Field!
Our gourmet restaurant Field is among the 325 best restaurants in Germany.

15 Points

16 Points

14 Points

15 Points

16 Points

Award - Gault Millau

The Gault&Millau restaurant guide describes and rates Germany’s 500 best restaurants according to the traditional French grading system. The best possible score is 20 points or four caps. The evaluation criteria are very similar to those of the Guide Michelin. The quality and freshness of the ingredients, the creativity and quality of the preparation, the flavorful harmony of the dish, the cooking times and ultimately the presentation of the dishes are evaluated.

To the rating

Award - Gusto

The restaurants and country inns recommended in the GUSTO guide are visited anonymously and without prior arrangement by experienced testers as paying guests. The Gusto pans are used exclusively to evaluate the kitchen performance of the respective restaurant. The establishments awarded with pans offer cuisine that is particularly noteworthy in its category.

We are happy about our 7 Gusto pans – thank you very much for this award!

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Award - Der Feinschmecker

DER FEINSCHMECKER publishes the big guide “The 500 Best Restaurants in Germany” every year. The editors select the best of the best and recommend 500 restaurants from Sylt to Lake Constance. The awards are the result of the extensive test series, for which experienced testers have traveled for several months across Germany and visited the restaurants anonymously.

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falstaff

The Falstaff Gourmet Club is now the largest gourmet community in Europe. Over 20,000 members rate the quality of thousands of restaurants. The results are published annually in the Falstaff Restaurant Guide. Falstaff testers note their impressions of a restaurant with a maximum of four forks and 100 points; 50 for the food, 20 for the service, 20 for the wine list, 10 for the ambience.

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Award - DER VARTA-FÜHRER

The Varta Guide describes itself as a useful reference work for the top gastronomy and hotel industry. The examiners are master chefs and hotel business economists with professional experience in upscale establishments. The rating scale is in diamonds.

We are happy about 3 Varta diamonds – thank you very much for this award!

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Award - Der Große Restaurant & Hotel Guide

The Grosse Restaurant & Hotel Guide, colloquially known as the Bertelsmann Guide, is a German-language gastronomic guide that has been published annually since 1997. Restaurants are awarded from one to five Hauben plus.

We are pleased about 3,5 hoods – thank you for this award!

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Award - SCHLEMMER ATLAS

The Schlemmer-Atlas is an annual restaurant guide. The restaurants are rated using cooking spoon symbols, with 5 cooking spoons representing the highest rating. The criteria for the restaurants are first-class basic products, high creativity and quality in the preparation of the dishes, selected wines, service and atmosphere.

We are happy about 3,5 Kochlöffel – thank you very much for this award!

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