The compact fine dining restaurant of this venerable establishment – today Hotel Maximilian's – exudes an air of modernity, thanks to its sleek, fresh design and classically inspired cuisine. In Simon Lang's kitchen, the food is made with top-notch seasonal ingredients, for example "grilled black cod & green apple, veal sweetbread cuts, fermented shallots, leek oil". Choose between the "Menu du Chef" and a vegetarian set menu, with optional wine pairings. Alternatively, there is a five-course tasting menu including wine pairings. This is complemented by attentive service and on-point wine recommendations. In case you were wondering, the name is a nod to Johann Georg Sartory, Augsburg's legendary 19C chef.