The compact fine dining restaurant of this venerable establishment – today Hotel Maximilian's – exudes an air of modernity, thanks to its sleek, contemporary 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 Slice, Fermented Shallots, Leek Oil". Choose between the six- to eight-course "Menu du Chef" and six-course vegetarian set menu. Attentive service and on-point wine recommendations. Two different wine flights have been devised to pair with the menu. In addition, there is a five-course tasting menu including wine pairing (Wed-Thu). In case you were wondering, the name is a nod to Johann Georg Sartory, Augsburg's legendary 19C chef.