MICHELIN-STAR CUISINE IN OUR HISTORIC VAULT ~ FIRST-CLASS GASTRONOMY IN BAD SOBERNHEIM
Welcome to the Jungborn, BollAnts Spa im Park’s Michelin-starred restaurant featuring the kitchen of Philipp Helzle! Reminiscent of the founding era, a “jungborn” denoted an establishment dedicated to holistic wellbeing. The Jungborn team invite you to experience a culinary evening extravaganza in the eclectic setting of our historic sandstone vault. Tastefully furnished in a modern style, this atmospheric restaurant is sure to make a lasting impression!
Philipp Helzle’s style is refined, contemporary and imaginative, yet not over-complicated. The restaurant’s remarkable 17-point award in the Gault Millau restaurant guide pays tribute to the expertise and collaboration of the Jungborn’s ambitious team, including sous chef, Niklas Maletzke and head pastry chef Frédéric Guillon.
Guests have the choice between two gourmet set menus of five or seven courses, or can select from these to create their own à la carte combinations. Vegetarian and vegan menus are also available, subject to prior reservation. Menu curation is our passion and Philipp Helzle and his team guarantee variety, including quality meat, fish and vegetarian courses. The Aachen-born chef, who learned the fine culinary arts from Sven Elverfeld and Claus Peter Lumpp, is always pleased to accommodate special requests and dietary requirements.
Why not visit the Jungborn on a warm, summer evening, and take advantage of our vine-covered courtyard terrace, the perfect romantic outdoor setting in which to savour your Michelin-star cuisine.
THE RECIPE FOR SUCCESS: QUALITY COMBINED WITH CREATIVITY AND PASSION
The Jungborn team regularly change the menus to ensure imaginative and seasonal choices provide our guests with an unforgettable dining experience. Philipp Helzle embraces reinvention in culinary terms, enhancing regional favourites by implementing modern techniques, sometimes with an Asian or Italian twist. With a focus on organic produce, only the finest ingredients are used, sourced from local and regional producers with long-standing reputations for quality. Fresh herbs are picked from our own garden and a preference is given to heritage vegetables, which develop their own unique flavour depending on the preparation and accompaniments. It goes without saying that guests’ individual preferences will be accommodated, and popular favourites continue to feature on the menus. These include, for example, lamb with beetroot and ricotta gnocchi, asparagus in Spring and chestnut tortelloni with black truffles and pumpkin in Autumn.
Petra Helzle and Jonas Berg head up our professional and passionate service team, who will be delighted to provide insightful and passionate advice on wines to complement every dish. We are proud that the majority of our fine wines come from the Nahe region.
REGULAR RECIPIENT OF CULINARY AWARDS
The Michelin Guide: 1 star
Gault Millau: 17 points
Der Feinschmecker: FFF
Der Große Restaurant & Hotel Guide: 4 toques Schlemmer Atlas: xxx+ (cooking spoon)
Reservations for non-resident guests:
We are pleased to welcome non-resident guests but request that you make a reservation, either by telephone on 06751 9339-0 or by e-mail to email@example.com (subsequent confirmation of a successful reservation will be sent).