The story
Treibgut is the more casual of the two restaurants at LAGO hotel & restaurant am see in Ulm. While its sibling Seestern focuses on fine dining, Treibgut offers a relaxed setting for contemporary, international cuisine. The restaurant sits directly on the water, with a terrace overlooking the lake – a setting that feels both airy and intimate, whether you visit in summer or winter.
The kitchen is led by the same talented team that earned Seestern its Michelin star: chefs Klaus Buderath and Benedikt Wittek. Since mid-2022, they have worked side by side, bringing their precision and creativity to every plate. At Treibgut, their approach is lighter and more approachable, but no less thoughtful. The menu changes regularly, drawing on regional ingredients and international influences.
Michelin recognised Treibgut with a Recommended distinction in 2026, a nod to its consistent quality and inviting atmosphere. The restaurant is part of the LAGO hotel complex, which also features a wellness area and event spaces, making it a destination for both locals and travellers.
Treibgut is open for dinner, with a vegetarian evening on Tuesdays. The space is wheelchair accessible, air-conditioned, and offers outdoor seating in good weather. Wine pairing is available, as are private rooms for special occasions. Parking is on-site.
For those seeking a refined yet unpretentious meal in Ulm, Treibgut delivers a genuine taste of contemporary international cooking by the lake.
Recognition
Ambience
Details
History
High quality cooking
A refined menu in a boathouse setting by the lake, located near the picturesque Friedrichsau Park close to the Danube. In winter, a cozy fireplace crackles as you enjoy a premium five-course meal. Simply spectacular.
Concept Gourmet restaurant of Hotel Lago in a modern boathouse directly on the lake. Two menus are offered, one vegetarian; Tuesdays feature a fully vegetarian menu. Culinary Style Klaus Buderath and Benedikt Wittek form a cohesive team. In their menu, they showcase premium ingredients in a highly seasonal manner, beginning with beetroot and eel, as well as goose liver and cherry plum, followed by Gillardeau oysters. The hand-dipped scallops are served with chicory and saffron; in the vegetarian version, eggplant replaces the scallop. They pair a Bresse pigeon breast from Miéral with cauliflower and elderberries. Wine Biodynamic producers dominate the selection, which maintains a German focus. Ambiance Floor-to-ceiling windows provide a direct view of the lake, while extensive wooden elements and comfortable chairs foster a relaxed atmosphere. Verdict A stylish yet laid-back fine-dining destination set in a picturesque location.
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