Sühring Bangkok: Where grandma’s heritage became a modern German masterpiece in Thailand

Update 2026 (version 2.0)

Sühring Bangkok, the three-Michelin-star restaurant by twin brothers and chefs Thomas and Mathias Sühring, is located in a quiet villa in a residential area of Bangkok. Here, they cook modern interpretations of their grandmother’s German recipes. Think classic flavors, reimagined with modern techniques that Michelin inspectors, their guests, and we all love — paired with an outstanding wine list.

Sühring is simply top level in everything: from ingredients and technique to consistency and personality. This is not a restaurant you casually fit into a visit to Bangkok, but one you plan your trip around — and return to without hesitation.

That’s why we first visited Sühring in March 2025, when the restaurant still held two Michelin stars. Less than a year later, the highest possible recognition followed: three Michelin stars in Bangkok in November 2025. So in early January 2026, we once again stepped into the garden, away from the city’s hustle, ready for an evening full of precision, technique, top-level service, and above all, flavor.

Where in Bangkok is Sühring located?

Sühring is located in the green Yen Akat area of Chong Nonsi, specifically in the Yannawa district of Bangkok. It’s a quiet neighborhood away from the crowds, yet close to places like Lumpini Park and the Sathorn business district. The easiest way to get there is by taxi or Grab/Bolt. The nearest BTS Skytrain station is Chong Nonsi, followed by a short drive.

In 2025, we took a Bolt from Em-Sphere to Sühring and back for just 250 THB.

Architecture & Design

Sühring is housed in a restored 1970s villa, surrounded by tropical gardens that create a calm oasis in the busy city of Bangkok. The villa has been preserved in its original form. Large windows allow plenty of natural light during the day and offer beautiful garden views.

The interior combines German minimalism with cozy elements such as open bookshelves filled with cookbooks, soft cushions, and a warm mezzanine where you can enjoy a drink before or after dinner.

The restaurant offers four distinct dining spaces:

• Dining Room: Main space, relaxed and homely
• Kitchen: Interactive space where you can watch the chefs at work and where the chef’s table is located
• Glass House: Romantic, with views of the garden
• Living Room: Private room for up to eight guests on the upper floor

Even the tableware is carefully chosen to match the atmosphere, such as porcelain from J.L. Coquet & Jaune de Chrome, known since 1824 for its perfect quality. There is also a unique collaboration with Sknife knives from Switzerland — we even got to choose our own knife to cut a main course.

In short, from the big picture down to the smallest detail, design at Sühring is simply the best of the best.

Its atmosphere

Despite the luxury, neither of our visits ever felt stiff or uncomfortable. What Sühring does extremely well is balancing elegance and minimalism with a warm, informal atmosphere thanks to a highly skilled team. The new general manager, appointed in early 2025, masters the art of hospitality exceptionally well. The entire team mirrors its guests perfectly and professionally.

Despite the Michelin stars, the atmosphere feels homely and relaxed. The villa and limited number of tables provide privacy and calm, making it ideal for romantic dinners, special occasions, or a relaxed evening with friends.

During both our first visit in March 2025 and again in January 2026, we immediately felt welcome thanks to the friendly staff and restaurant manager Martin.

Hospitality & Service

During both visits, the service at Sühring was nearly flawless — attentive and professional. The team speaks multiple languages, has deep knowledge of food and wine, and explains each course clearly and calmly. Attention to hygiene and detail is visible everywhere: from fresh linen napkins to sparkling glassware.

During our first visit, the Sühring twins were unfortunately not present. During our return visit in 2026, they took the time to meet us. Perhaps it’s German down-to-earthness, but as expected, Thomas and Mathias are friendly, approachable, and very much themselves.

Type of kitchen at Sühring in Bangkok

Sühring serves Neue Deutsche Küche — a modern interpretation of traditional German dishes. The menu is largely inspired by the chefs’ childhood memories of their grandmother in East Germany. That foundation is combined with classical techniques such as fermenting, curing, smoking, and aging, together with high-quality seasonal ingredients, resulting in refined dishes.

Twins Thomas & Mathias Sühring

Twin brothers Mathias and Thomas Sühring are the creative minds behind the restaurant. Raised in East Berlin, they started their culinary journey on their grandparents’ farm, learning traditional German cooking methods. 

Both Thomas and Mathias Sühring trained at top three-Michelin-star restaurants across Europe. Mathias spent nearly two years at De Librije in Zwolle, the Netherlands, learning from Jonnie Boer (RIP Jonnie — he sadly passed away while we were writing this review). This was his first job outside Germany and made a big impact, especially because of the team’s spirit and the restaurant’s creative use of local ingredients.

Thomas gained experience at Aqua in Wolfsburg with Sven Elverfeld and at La Pergola in Rome with Heinz Beck. He later moved to Bangkok for a job at Mezzaluna. Seeing a chance, he suggested sharing the role with his twin brother, Mathias. This started their joint culinary journey in Thailand when they opened Sühring in 2016. Their teamwork is smooth, and their shared vision shows in every part of the dining experience.

Sühring’s Erlebnis – A must!

The tasting menu “Erlebnis” takes you on a culinary journey through modern German cuisine. The dishes are based on memories and traditions, but presented with a contemporary twist.

The wine list at Sühring

The wine list is one of the best in Asia, with a focus on Old World wines from cooler climates such as Germany, Austria, and France. Specialties include German Rieslings, Austrian Grüner Veltliners, and Burgundian Pinot Noirs.

There are nearly 40 wines available by the glass, allowing guests to explore many styles. The wine list has won multiple awards, including Wine Spectator’s Best of Award of Excellence (2024) and Best Austrian Wine List in Asia (2025).

In addition, Sühring offers champagne, creative cocktails, rare schnapps, and artisanal beers.

Our January 2026 Sühring experience

Since our first visit in 2025 we already wondered whether there was a noticeable difference between one and two Michelin stars, this visit was a perfect opportunity to see if we could also sense a difference between two and three stars. And yes — we believe we noticed subtle nuances that elevated the experience even further.

Especially the service by Martin and his team felt even more refined and guest-focused. The sommelier was highly professional and explained every drink poured with great expertise.

The quality of the food and drinks — could it be better? We didn’t notice any difference.

Below, we share how our experience on January 3, 2026 unfolded.

We started with a glass of Riesling Extra Brut (Weingut Barth) from Germany’s Rheingau. A smart aperitif choice for a menu focused on balance and detail. Fresh, dry, and precise — exactly what you want to begin the evening and awaken your palate.

The first amuse was Leek & Truffle. Earthy and lightly smoky, with a soft texture. The truffle was clearly present without overpowering. A calm and balanced start.

Next came Garden Peas from Chiang Mai, instantly a hit and clearly my personal favorite. First you taste the smoke, then a fresh acidity, and finally the natural sweetness of the peas. This beautiful dish took me back to the large wild garden of my Italian grandparents, where I used to snack on fresh peas straight from the garden.

Then we received Brathering & Chervil, a dish we had already tasted last year. Beautifully presented and familiar in flavor. Interesting to see how consistent this dish has remained.

During the amuse-bouche, there was a short explanation about wild game from the Black Forest. Only available during hunting season, so not always on the menu: pheasant, deer, and wild boar — known as Sühring’s Wildpastete.

Next came two new dishes for us. First, Trout & Horseradish. Green, lightly acidic, with beautiful textures. The trout was pure and precise — soft, fresh in flavor, and perfectly cooked.

Then King Crab & Chestnut. The crab meat was sweet and tender, the citrus brought freshness, and the chestnut purée added a warm, nutty counterpart. Everything worked without feeling heavy.

This time we skipped the original Enleta with apricot vinegar, partly because we had already tried it the year before.

In between, we were served non-alcoholic Sparkling Tea – Blooming Rose. We tasted rose, fresh acidity, and an elegant mousse that surprisingly comes close to a wine experience. Not sweet, but aromatic and clean. Ideal as a pairing when you don’t drink alcohol, yet still want structure and tension in the glass.

The Scallop – buttermilk – beechnut was beautifully centered on the plate and wonderfully tender. The buttermilk formed a light, fresh base that added tension without becoming acidic. The beechnut provided a subtle nutty note and extra depth. A special detail: in autumn, during forest walks in the Netherlands and especially Germany, this lesser-known ingredient is often a small snack for children, who collect the “nuts” from the ground and eat them.

Bread is clearly not an afterthought here. Several house-made breads are served warm, with a fine structure and a clear German signature. The sourdough stands out in particular: full of flavor, lightly acidic, with a great bite. The yeast used is almost as old as the restaurant itself — there is real love in it! My personal favorite? The pretzel… no wait, the whole wheat bread… so good with that soft, creamy butter!

The skilled sommelier then presented a Traubenkirsche Spätburgunder by Höfflin. We tasted red fruit, soft acidity, and a subtle earthy note. Not a heavy Pinot Noir, but refined and precise, with enough tension to pair beautifully with the well-known dish that followed — perfectly fitting Sühring’s style.

The stunning wild dish Wildpastete with pheasant, deer, and wild boar was impressive to look at. In cross-section, it resembled a small piece of art. The flavors were rich and savory, with pistachios, parsley, and winter truffle making this dish truly unique.

With this dish, we drank a pairing featuring pear, hazelnut, yuzu, and lemongrass. Soft and round, yet fresh enough to keep the dish light. A special drink that worked extremely well.

After this remarkable non-alcoholic pairing, we were served lobster with pumpkin and vanilla. The lobster was tender, sweet, and perfectly cooked. The pumpkin added a subtle earthy note, and the vanilla brought a unique flavor that made this dish unforgettable — one of those courses that stays with you long after the visit.

As the final main courses, we received two familiar favorites: duck and Wagyu tenderloin (9+), which we had also tasted in 2025 — simply excellent. With these richer dishes, we enjoyed a glass of Valpolicella Superiore (Forno Romano, 2016) from la bella Italia. An elegant wine, well balanced with the main courses.

After the last main course, we finally met the twin brothers Thomas and Mathias. It was great to shake hands with these friendly star chefs and also meet part of their kitchen brigade — after all, Sühring’s success is very much a team effort.

Due to the late hour and the busy evening, we skipped one dessert and ended with the Schwarzwälder Kirschtorte. This is Sühring’s tribute to the German classic, but in a lighter, more refined version. Think pure chocolate, sour cherries, and Kirsch (cherry brandy). I’ve always loved this cake, but it can quickly feel heavy. Here, after such a long menu, it was perfectly judged — a beautiful ending without heaviness.

Finally, we were served a selection of petit fours to close the evening. One was unfamiliar to us: a small refined tartlet with sour berries — delicious! Combined with the famous Oma Christa’s Eierlikör and a cup of coffee, it felt like the perfect, relaxed ending.

A lovely final detail: we had something to celebrate, and the team surprised us with a small cake and a handwritten card to take home.

Our March 2025 experience

“Is there a difference between one and two Michelin stars?” we wondered standing by Sühring’s golden plaque at the entrance in the 23rd of March 2025. After our evening, we knew the answer—definitely! It’s the whole experience that makes the difference: top-notch food, but also the team, whose great service matches their genuine personality and fits the Sühring vibe. The staff’s warmth felt as carefully chosen as the wines paired with each dish.

We sat next to the cabinet holding Oma’s cookbook—a treasured notebook of family recipes—which felt like a true honor. After a short menu introduction, our culinary journey through Germany began. Enjoying a German restaurant this special in Bangkok was unique, and I felt proud of my partly German heritage, with a grandmother from the Mannheim area.

Our visit to Sühring on 23 March 2025 was truly extraordinary. Every dish and wine pairing was carefully chosen, mixing tradition with modern cooking. Our amazing evening included:

Hommage du Pinot Noir: A smooth French Pinot Noir with rich fruit and gentle acidity, perfect for pairing with savory dishes.

Leek & Truffle: Silky leek and fragrant truffle combine in a delicate, earthy starter.

Scallop / Pumpkin & Kelp: Sweet scallop with roasted pumpkin and flavorful kelp, blending land and sea.

Brathering / Mustard & Pickles: Traditional German marinated herring brightened with sharp mustard and crunchy pickles, a fresh take on Brathering in Gelee.

Labskaus & Caviar: A sailor’s favorite reimagined—creamy Labskaus topped with rich caviar.

Enleta: A playful German classic: duck liver between a crisp hazelnut waffle, finished with fruit vinegar (Aprikosenessig from Doktorenhof).

Krug 172ème Edition Champagne: A lively, balanced Champagne that sets the tone for a memorable meal.

King Crab & Caviar: Tender king crab topped with caviar, pure ocean luxury

Bread & Butter: Freshly baked artisanal bread served with rich, perfectly tempered butter. My favorite was the pretzel. The sourdough was made from dough fermented for a year.

Daniel Bouland Morgon Gamay 2022: Fruity and earthy, showing Gamay’s rustic charm with finesse—great with savory dishes.

Wildpastete / Parsley & Pistachio: Game pâté brightened with fresh parsley and crunchy pistachios, paired with winter truffle.

Chat Sauvage Chardonnay 2022: A refined Rheingau wine with delicate acidity and creamy texture—ideal for seafood and rich dishes.

Char / Topinambur & Horseradish: Delicate char with earthy Jerusalem artichoke and a horseradish kick, gently poached in butter with herbs.

Château d’Yquem 2011 Sauternes: Dessert wine in the middle — sweet with honeyed complexity, balancing dessert’s richness with its vibrant acidity.

Lobster / Vanilla, Pear & Hazelnut: Succulent lobster cooked over hot embers, brushed with vanilla butter, and served with rutabaga, persimmon, and hazelnut.

Türk, 1° Lage, Grüner Veltliner: Crisp, mineral-driven elegance, seamlessly enhancing the rich, earthy flavors of Sühring’s signature dishes.

Spätzle & Périgord Truffle: Classic German noodles, enriched with the deep aroma of Périgord truffle, served with Allgäuer Bergkäse and winter truffle.

Nesmuk Knives: Choosing a masterpiece of German craftsmanship, combining razor-sharp precision with timeless elegance.

Domaine Chanson, Charmes-Chambertin 2018: An exceptional Pinot Noir, offering layers of red fruit, soft tannins, and a lingering elegance that pairs beautifully with the richness of duck.

Duck / Beetroot, Cherry & Coffee: Tender duck aged for 10 days and roasted on the bone, balanced by earthy beetroot, sweet cherry, and roasted coffee notes.

Bassermann-Jordan Margrit Rosé, Brut Nature 2017: Crisp and lively, this sparkling Rosé adds a refreshing, celebratory finish to any indulgent meal.

Mikan Orange / Almond & Camomile: Fragrant Japanese orange with nutty almond and soothing camomile.

Strawberry & Rose: Juicy strawberries paired with floral rose for a refreshing, elegant dessert.

Omas Eierlikör & Feines Gebäck: A comforting finale—creamy homemade egg liqueur with delicate pastries, inspired by an untouched grandmother’s recipe.

Why should you book a table at Sühring in Bangkok right away?!

• Two Michelin Stars: A testament to culinary excellence, reflecting quality, creativity, and impeccable service.
• World’s 50 Best Restaurants: International recognition for consistently delivering outstanding dining experiences.
• Unique Modern German Cuisine: A creative and authentic take on German gastronomy, blending tradition with contemporary flair.
• Twin Chefs’ Personal Touch: Thomas and Mathias Sühring’s passion and expertise are reflected in every dish.
• Stunning Villa Setting: A beautifully restored 1970s villa that offers an intimate and elegant dining environment.
• Award-Winning Wine List: Carefully curated to complement each dish, showcasing both European classics and innovative selections.
• Impeccable Service: A professional yet warm team that enhances the overall experience.
• Innovative Tasting Menus: Seasonal, thoughtfully crafted, and rooted in the chefs’ childhood memories, offering a unique culinary journey.

Some tips and reccommensations when visiting Sühring, one of Asia’s best restaurants

• Reserve in Advance: As one of Asia’s best restaurants, Sühring is in high demand. Book well ahead to secure your spot.
• Opt for the Wine Pairing: The expertly curated pairings elevate the dining experience, showcasing the best of old-world wines.
• Dress Smart Casual: The elegant ambiance calls for a refined yet comfortable look.
• Arrive Early: Enjoy a pre-dinner drink in the cozy lounge area to set the tone for the evening.
• Be Open to Surprises: Let the chefs guide you through their seasonal tasting menu—it’s designed to surprise and delight.
• Engage with the Staff: The knowledgeable and friendly team can offer insights into the dishes and the wine pairings.
• Capture the Moment Discreetly: Photos are welcome, but be mindful of the intimate atmosphere.
• Savor the Experience: Don’t rush—take time to appreciate each course and the story behind it.

Sühring: General information

Location: 10 Soi Yen Akat 3, Chong Nonsi, Yan Nawa, Bangkok 10120, Thailand
Opening Hours: 12:30 – 14:30 Lunch / 17:30 – 22:00 Dinner / Closed on Monday
Phone number: +66 (0)2 1072 777
Website: Restaurant Sühring