Ambitious and determined, Marian Schneider spent the first ten years of his career bouncing from kitchen to kitchen, learning his trade in Germany. His cooking is now at the helm of gourmet cuisine, combining culinary ideas with design and aiming to give his diners an interactive and fine-dining experience in a casual setting. His restaurant, Lago, for which he is the Culinary Director now holds a Michelin star.

Lago focuses on creating a culinary experience, where by diners do not only indulge in fine food but also learn about the ingredients and idea behind it. Leading a team of highly experienced staff, including Klaus Buderath as Head Chef, the restaurant earned a Michelin star in 2013.

Read an interview with chef Schneider.

FOUR Questions with Marian

What are your culinary inspirations?

The inspiration and implementation at LAGO come from [Head Chef] Klaus Buderath and the Team. I am more about the conception of culinaryideas and design. We don’t want to change the world, our work is based on the gourmet gastronomy as we know it. Our goal is to create something that guests can participate in, not only by eating our food, but also by understanding our work behind the scenes.

Describe your culinary style in three words…

Form follows function

What is your aim?

To create a complete culinary concept that will change the guests’ view on culinary art.

If you could go anywhere in the world, just for one meal, where would it be and why?

Rasmus Kofoed’s Restaurant Geranium in Copenhagen; hereally impressed me at the Bocuse d‘Or in 2011.

  • Michelin star, 2013 – Lago


89073, Ulm, Friedrichsau 50

Tel: (0 731) 2064000