From potato cellar to Michelin-starred restaurant - the room with the beautiful vaulted ceiling completed this steep career in 2009 and has since provided a very special backdrop for the culinary delights of Michelin-starred chef Armin Karrer. He had already realized several restaurant concepts there and used the original potato cellar as a French bistro and tapas restaurant.

When the historic half-timbered house with its gourmet restaurant "Zum Hirschen" was converted into an elegant inn of the same name, the idea was born to move the gourmet restaurant from upstairs to the cellar and give it a new name at the same time. A good decision, as the "avui" with its elegant vaulted cellar and modern interior is still contemporary and chic even after several years of existence. Its name is not derived from the Catalan newspaper "avui", which means "today", but is a purely creative name derived from the first letters of Armin Karrer's family name. Like the food, the interior also reflects the creative streak of the top chef. Particular attention was paid to the lighting concept and the room climate - both important components to ensure that guests feel completely at ease. Large windows let in natural light and the simple, elegant furnishings discreetly recede into the background so as not to compete with the beautiful vaulted ceiling. The attention in the pleasantly quiet ambience is therefore focused entirely on the host's creations, who spoils his guests with delicacies such as "Sashimi from Faroese salmon" and refined "Beetroot allsorts".

www.zumhirschen-fellbach.de

Photos:

Martin Bäuml
www.martinbaeuml.de

(Published in CUBE Stuttgart 01|20)