Restaurant Oblinger - Augsburg

Fish, Soup, Chocolate
Menu
Full menu with pictures, prices and categories.

Restaurant Oblinger

Restaurant Oblinger
4.5 / 5 (106 reviews)

Menu

Here you will find the menu of Restaurant Oblinger in Augsburg. At the moment, there are 24 dishes and drinks on the menu.

Last update: 17.01.2026 from: Norbert

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★ 4.5 / 5 from 106 reviews

Was Anonym at Restaurant Oblinger a mag?
Perfect French diocese cuisine. Meat very good quality and roasted to the point. The same applies to the fish. Perfectly roasted. There you taste the star from the 80s and 90s. View all feedback.

What Anonym dislikes about Restaurant Oblinger:
Ristorante molto piccolo hanno circa 20/25 posti. Il servizio è veloce e la qualità del cibo abbastanza buona. Chiuso la domenica, è adiacente l'Hotel Fishertor dello stesso propietario.Anche i prezzi sono modesti. View all feedback.

wolfram26
14.01.2018

War in November wieder da und konnte die Spitzenküche des Oblinger's wieder genießen. Einheimische wie Internationale Gerichte mit Savoir Faire...More

auer-giuseppe
14.01.2018

Traditionelle Schwäbische und Bayrische Gerichte sowie wochenweise verschiedene internationale Gerichte auf hohem Niveau! Habe die Käsespätzle probiert und die Schupfnudeln, herrlich! War da als es französische Gerichte gab, wie Entenbrust, war nicht zu toppen, man merkte die Hand des ehemaligen Sternekochs Herrn Oblinger! Traditionelle Stube mit entzückende Atmosphäre! Sehr empfehlenswert!

alice-jakubowski
14.01.2018

I have been dining with Albert Oblinger in two of his restaurants since 1994. There is no finer chef in Bavaria. His newest iteration is a perfect outlet for his talents, which are considerable. Even though I am an American and only rarely in Bavaria, I always stay with Oblinger at the Fischertor Hotel, and I always just leave it to albert Oblinger to decide what I will have for dinner. This time (December 2013) he started with an amuse bouche of quiche, tapenade on toast, olives and small slices of smoked sausage; then French onion soup, a duck liver paté with berry sauce, salmon with a wonderful white sauce for the fish course, then turkey on polenta, and the entrée was duckling with gratin potatoes and vegetables. He topped it off with dessert of chocolate mousse with fresh raspberries, a huge blackberry, and thin slices of orange with a light orange sauce. Why would you ever go anywhere else when in Augsburg?

nolte-norbert
13.02.2023

All right, food was very good. Come back.

Perfect French diocese cuisine. Meat very good quality and roasted to the point. The same applies to the fish. Perfectly roasted. There you taste the star from the 80s and 90s.

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