Sebastian Frank **

‘Unburdened by conventions and norms, Sebastian Frank breaks from the assumed traditional constraints of haute cuisine, offering one of the most uniquely individual menus in Germany. His culinary vision prioritises the creation of powerful dishes, aiming above all to craft authentic flavour profiles that embody his culinary identity.‘
 
Sebastian Frank's innovative concept of ‘emancipated vegetable cuisine’ harnesses the power and aroma of vegetables and fruits, seamlessly incorporating them with meat-based flavours and
seasonings, but no physical pieces to achieve a harmonious blend of taste, texture and consistency. A fully vegetarian menu is also an integral part of our vision for emancipated vegetable cuisine. It's a resounding success: with all its accolades, Horváth currently ranks among the 12 best and most exciting
addresses in Germany.
 
Sebastian Frank, originally from Lower Austria near the Burgenland boarder, embarked on his culinary journey with training and formative experiences, including a notable stint at Vienna’s renowned Steirereck under the mentorship of Heinz Reitbauer jr.
In 2010, he relocated to Berlin, where he develop his own style at Horváth. Just one year later, he earned his first Michelin star.
In 2014, Sebastian Frank and his wife Jeannine assumed ownership of the restaurant, which has consistently held two Michelin stars since 2015. Jeannine, a trained hotel manager, runs the business side of the restaurant.
 
Alongside their dedicated young team, the couple has curated an unconventional yet casually refined fine dining experience that artfully celebrates the seasons. Their fresh culinary concepts and warm hospitality embody the essence of Horváth.