Pinus
Small plates restaurant · Friedrichshafen ·
Sharing concept with modern, light dishes, local sourcing
Sharing concept with modern, light dishes, local sourcing
"Following stints at some prestigious restaurants, Philipp Heid has been head chef at the Pinus restaurant at Seegut Zeppelin hotel since May 2024. Here, he has created a laid-back sharing concept featuring modern and light dishes. The menu is predominantly vegetarian, but there are also meat options. Feel free to order as you please – there's no traditional menu progression, and sharing is optional. The dishes are arranged according to their flavour profiles: fruity, spicy, with roasted notes, earthy, plant-forward… In addition to fine wines, they have a wide range of non-alcoholic alternatives. The decor is modern upscale, but the atmosphere is comfortably relaxed. There is also a terrace overlooking the lake and the Alps." - Michelin Inspector
Yevhenii K.
Matan B.
Caspar B.
Rene K.
Irmela E.
The K.
Yvonne L.
Bert R.
