Aifach Reiser

A word from

Bernhard Reiser

‘Do it with a smile, because you have to do it anyway!’

Bernhard Reiser (Chef & Owner)

About the Ambassade

Located directly on Würzburg’s historic market square, Aifach REISERS offers a contemporary gourmet experience shaped by the vision of chef Bernhard Reiser. The menu reflects a deep appreciation for fresh, regional ingredients, many sourced from trusted local producers with whom the chef maintains close personal relationships. The restaurant’s open kitchen fosters a connection between guests and the culinary brigade, with counter seating particularly sought after for this intimate experience. A two-storey wine fridge showcases the chef’s passion for exceptional wines, carefully selected to complement the crossover style of the cuisine — where Mediterranean influences meet Alpine tradition, grounded in the richness of the local terroir.

About the Krug Lover

The love for wine has always played a significant role in Bernhard Reiser’s culinary philosophy and across all his gastronomic ventures. With more than 30 years of experience as a chef and restaurateur, he has consistently cultivated a thoughtful approach to wine pairing, especially with champagne, which is greatly appreciated by guests, whether in his restaurants, through exclusive catering, or at REISER's Cooking School.

How would you describe your culinary philosophy?

Anything that tastes good is allowed! Taste and enjoyment are very individual qualities and values. As chefs, we can only offer something that, hopefully, makes the guest happy. But there must also be a willingness for this kind of ‘happiness through enjoyment.’ Openness, tolerance, curiosity, joy, gratitude, and love for the product are the cornerstones of my culinary philosophy. And love, of course. One must love what they do.

What is your current culinary obsession?

We cook with the seasons and select the best regional and seasonal products. My obsession, if you want to call it that, is to personally know all the producers — the butcher, the hunter, the beekeeper, the farmer, the fisherman, the winemaker. It’s important to support local suppliers and strengthen these structures. When we have truffles in our restaurant, I personally bought them in Italy or France. I want to see, smell, and feel what I bring to the table for my guests.

What are your sources of inspiration?

For me, the pure, simple product is the greatest inspiration. Quality is just as important. I enjoy exploring the simplicity of an ingredient, its pure taste, and then I look for harmonious partners or contrasts — depending on what I wish to express with a dish. The weekly market right in front of our restaurant is also a source of inspiration for me, as is traveling. Exchanging ideas with colleagues also inspires me, as does my favourite spot on the Côte d’Azur.

How has the way you cook evolved as your career has progressed?

I always try to get closer to the essence of the ingredients. That is why I have deliberately decided to set aside the tweezers and the like. I would describe what I most enjoy cooking today as ‘smart casual.’ Appreciating the simplicity of an ingredient, showcasing the quality of the raw material, and bringing it to its peak interests me more than ever. Perfect purism – if you will.

How would you describe yourself in three words?

Curious, honest, quality-obsessed

When is your favourite time to enjoy Krug?

Any time!

How did you become a Krug Lover?

Maison Krug and its wines have fascinated me for as long as I can remember. Krug tells the passionate story of a family. Krug is wine culture in a bottle. Krug has always been the promise of the highest quality. Krug is the ultimate wine enjoyment – an icon.

Krug Ambassades