Julius Ernst

Groundbreaking

Julius Ernst works with a strong sense of trust in the seasons, the producers and the moment itself. Alongside à la carte, an omakase menu invites guests to leave the choices to the kitchen, with vegetarian and pescetarian options offered naturally. Ingredients are biodynamic and handled with restraint. Wines follow the same logic, and the experience extends into Cave Ernst, the restaurant’s wine bar and bottle shop. Sustainability here is practiced through listening, limitation and daily decisions.