Claus Alboth, 45 years, has become one of the 110 best chefs in Germany with his restaurant “Alboth's Restaurant im Kaisersaal”. The new Gault Millau Germany named him the highest climber of the year and awarded 17 of 20 possible points for the first time. They stand for “exceptional creativity and the best possible preparation”. The result: “Everything is delightful for the eye and prepared with a great appeal to the palate. With intense flavours and careful experimentation, he has a daringly modern kitchen in a beautiful old town location.” Furthermore, the service area was praised as “... completing the amusement at Alboth’s.”
 
He convinced the tester with dishes such as “spiced salmon marinated in orange curry on wild asparagus, swordfish sashimi on spring onions cooked in lime with fruity mango/papaya tartar or stuffed pigeon breast with blood sausage, porcini mushrooms and grape sauce.”

With this assessment, Claus Alboth now shares the top position in Thüringen with Marcello Fabbri from Weimar, who again received 17 points.

However, the chef not only delights guests from all over German in the gourmet restaurant. For over eight years, he has also been the executive chef in the historical events centre “Kaisersaal” in Erfurt.

The in-house, high-quality Kaisersaal gastronomy not only accompanies galas, company parties, weddings or meetings with menus, buffets or finger food in its own walls, but also serves up to 2,000 people with culinary creations from its own high-performance catering services.

www.kaisersaal.de