- Home
- RESTAURANTS
-
RENDEZ-VOUS
- Christine Vernay - Owner-Winegrower, Domaine Georges Vernay >
- Christophe Dufossé - Owner and Chef at Maison Dufossé, Metz, France >
- Eunji Lee - Executive Pastry Chef at Jungsik NY
- Dan Leiber - Owner of Stardust Farm. PA
- Kinou Cazes-Hachemian Co-Owner and North America Brand Ambassador for Château Lynch-Bages
- Eddy Leroux - Chef de Cuisine at Daniel, NYC
- Etienne Le Bastard Executive Pastry Chef at Bouley, NYC
- Matt Lambert - Head Chef and Co-Owner of The Musket Room, NYC
- Joe Anthony - Chef de Cuisine at Gabriel Kreuther, NY
- Aurélie Bessière - Founder and CEO of Palais des Thés USA
- Daniel Chavez-Bello Executive R&D Chef at Bouley, NYC
- Laurent Drouhin from Joseph Drouhin Wines
- Estelle Lebbrecht from Estelle Gourmet
- NEWS
- MUST TRY
-
RECIPES
- About
- Contact
Günter Seeger
|
Fine Dining - NYC
Meatpacking district / West Village Dinner Monday through Saturday Modern European Cuisine Main Dining Room 10 Course $158 4 Course $115 Chef’s Table Special 11 Course Menu $195 |
|
Concept
Günter Seeger is located at the intersection of the Meatpacking district and the West Village in a charming townhouse dating back to 1890.
A blue-gray store front with two potted shrubs and Günter Seeger written in silver greet you when you arrive. The interior is beautiful and simple: an elegant dining room with a bright stainless-steel open kitchen at the end ; wooden floor, white washed brick walls adorned with modern paintings, rose bouquets on bare walnut tables and mauve chandeliers bringing warmth into the room.
The guests can choose between a 10 course tasting menu and a 4-course prix fixe menu. The menu changes daily depending on what the restaurant receives and what Chef Seeger finds at the Union Square Farmers Market.
At the edge of the open kitchen, the Chef’s Table, a contemporary ash wood table with wooden chairs and benches seats parties of 2 to 9 guests who can enjoy an exclusive 11 course tasting menu with an unobstructed view into the kitchen.
Günter Seeger truly believes in the concept of farm-to-table. His cuisine, inspired by the freshness and seasonality of the products, focuses on them, forcing us to pay attention to their natural beauty.
For whom
Refined palates in search of a meaningful dining experience.
Günter Seeger is also a delightful place to celebrate a special occasion.
Story
Günter Seeger grew up in the Black Forest region of Germany where he developed a deep attachment to the land, its products and people.
He did his formal training in Switzerland and opened his first restaurant in his home region of Germany where he acquired his first Michelin Star in 1978.
In 1985, he moved to Atlanta and worked at the Ritz Carlton. He became the first Atlanta chef to earn a James Beard Award. He left the Ritz in 1997 to open his own restaurant: Seeger’s. After a decade, he decided to move to New York and opened Günter Seeger in May 2016. Günter Seeger was awarded one Michelin Star 6 months later.
My experience
I was at Günter Seeger on a Saturday night and fell in love with both the place and Chef Günter’s exceptional cuisine!
I had dinner in the dining room and chose the 10 course menu which I would recommend if you go.
The whole dinner was a delight! Each dish felt at the same time beautiful, creative and so pure with just the right combination of ingredients, flavors and textures. I can still remember the beauty and taste of the Oasis Farm Egg served in the shell with maple chantilly and beautiful bottarga ; the poetic feeling of the Provençale White Asparagus, and the divine taste of that Maine lobster beautifully paired with royale trumpets and sugar kelp tea.
Günter Seeger is a poet who knows how to capture the essence of the products. His cuisine is all about finding the perfect balance of ingredients and marrying them. It is about precision and purity.
The wine list features an inviting selection of both small wine makers and famous producers. It includes an impressive selection of German Rieslings which pair beautifully with Günter Seeger’s cuisine.
That night, everything arrived at just the right pace. The staff was attentive and refined without being too stiff.
Besides Günter Seeger’s exquisite cuisine, I loved the beautiful space, the quiet and warm atmosphere and the fact that the tables felt properly spaced. The open kitchen is a plus allowing you to see the team at work which is a wonder!
~Nathalie
Updated 04/30/2018
Günter Seeger is located at the intersection of the Meatpacking district and the West Village in a charming townhouse dating back to 1890.
A blue-gray store front with two potted shrubs and Günter Seeger written in silver greet you when you arrive. The interior is beautiful and simple: an elegant dining room with a bright stainless-steel open kitchen at the end ; wooden floor, white washed brick walls adorned with modern paintings, rose bouquets on bare walnut tables and mauve chandeliers bringing warmth into the room.
The guests can choose between a 10 course tasting menu and a 4-course prix fixe menu. The menu changes daily depending on what the restaurant receives and what Chef Seeger finds at the Union Square Farmers Market.
At the edge of the open kitchen, the Chef’s Table, a contemporary ash wood table with wooden chairs and benches seats parties of 2 to 9 guests who can enjoy an exclusive 11 course tasting menu with an unobstructed view into the kitchen.
Günter Seeger truly believes in the concept of farm-to-table. His cuisine, inspired by the freshness and seasonality of the products, focuses on them, forcing us to pay attention to their natural beauty.
For whom
Refined palates in search of a meaningful dining experience.
Günter Seeger is also a delightful place to celebrate a special occasion.
Story
Günter Seeger grew up in the Black Forest region of Germany where he developed a deep attachment to the land, its products and people.
He did his formal training in Switzerland and opened his first restaurant in his home region of Germany where he acquired his first Michelin Star in 1978.
In 1985, he moved to Atlanta and worked at the Ritz Carlton. He became the first Atlanta chef to earn a James Beard Award. He left the Ritz in 1997 to open his own restaurant: Seeger’s. After a decade, he decided to move to New York and opened Günter Seeger in May 2016. Günter Seeger was awarded one Michelin Star 6 months later.
My experience
I was at Günter Seeger on a Saturday night and fell in love with both the place and Chef Günter’s exceptional cuisine!
I had dinner in the dining room and chose the 10 course menu which I would recommend if you go.
The whole dinner was a delight! Each dish felt at the same time beautiful, creative and so pure with just the right combination of ingredients, flavors and textures. I can still remember the beauty and taste of the Oasis Farm Egg served in the shell with maple chantilly and beautiful bottarga ; the poetic feeling of the Provençale White Asparagus, and the divine taste of that Maine lobster beautifully paired with royale trumpets and sugar kelp tea.
Günter Seeger is a poet who knows how to capture the essence of the products. His cuisine is all about finding the perfect balance of ingredients and marrying them. It is about precision and purity.
The wine list features an inviting selection of both small wine makers and famous producers. It includes an impressive selection of German Rieslings which pair beautifully with Günter Seeger’s cuisine.
That night, everything arrived at just the right pace. The staff was attentive and refined without being too stiff.
Besides Günter Seeger’s exquisite cuisine, I loved the beautiful space, the quiet and warm atmosphere and the fact that the tables felt properly spaced. The open kitchen is a plus allowing you to see the team at work which is a wonder!
~Nathalie
Updated 04/30/2018
|
Günter Seeger
641 Hudson Street New York, NY 10014 646 657 0045 www.gunterseegerny.com Monday-Thursday: 5.30pm-9.30pm Friday- Saturday: 5.30pm-10pm Main Dining Room 10 Course Tasting Menu $158 Wine pairing +$125 4 Course Prix Fixe Menu $115 Chef’s Table Special 11 Course Tasting Menu $195 |
|