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      <summary>位于德国Starnberg的创意料理餐厅，主厨Maximilian Moser主理，获2026年《米其林指南德国版》一星。</summary>
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          <title>Aubergine — MICHELIN Guide</title>
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      <body>**Aubergine**是位于德国Starnberg Münchner Straße 17的创意料理餐厅[^michelin-profile]。&#xA;&#xA;## 概况&#xA;&#xA;2026年《米其林指南德国版》授予其一星。[^guide2026de] 餐厅设在Vier Jahreszeiten Starnberg商务酒店的玻璃冬园式附楼内，室内现代而优雅。主厨Maximilian Moser的创意料理既融入国际影响，又紧扣时令。[^michelin-profile]&#xA;&#xA;## 菜品与特色&#xA;&#xA;- 代表菜品：茄子、芝麻、石榴与佛手柑；Poltinger鸭胸、紫甘蓝、橙和杏仁&#xA;- 可选五至七道菜套餐或单点，也提供素食菜品&#xA;- 服务周到专业，葡萄酒建议出色；值得留意餐厅的活动日历&#xA;&#xA;## 荣誉&#xA;&#xA;- 米其林一星（2026年《米其林指南德国版》）[^guide2026de]&#xA;&#xA;## 实用信息&#xA;&#xA;- 地址：Münchner Straße 17, Starnberg, 82319, Deutschland&#xA;- 营业时间：周三至周六 18:30–22:00；周一、周二、周日休息&#xA;- 价位：€€€€&#xA;- 电话：+49 8151 4470290&#xA;- 网站：https://www.aubergine-starnberg.de/&#xA;[^michelin-profile]: Aubergine — MICHELIN Guide&#xA;[^guide2026de]: Alle Sternerestaurants – MICHELIN Guide Deutschland 2026</body>
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  <description>Eigentijds restaurant in L’Auberge Carmel onder leiding van Justin Cogley, waar klassieke technieken samengaan met moderne esthetiek en lokale identiteit. Hoogtepunten zijn een kooltaco, rijstrol met Dungenesskrab en dry-aged ribeye met wagyu-XO. Twee sterren in de MICHELIN Guide California 2025 en 2026.</description>
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    <summary>Eigentijds restaurant in L’Auberge Carmel onder leiding van Justin Cogley, waar klassieke technieken samengaan met moderne esthetiek en lokale identiteit. Hoogtepunten zijn een kooltaco, rijstrol met Dungenesskrab en dry-aged ribeye met wagyu-XO. Twee sterren in de MICHELIN Guide California 2025 en 2026.</summary>
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    <body># Aubergine&#xA;&#xA;Aubergine is een eigentijds restaurant in L’Auberge Carmel in Carmel-by-the-Sea onder leiding van chef Justin Cogley. Het werd opgenomen in de lijst met tweesterrenrestaurants van de MICHELIN Guide California 2025 en staat ook in de editie van 2026 met twee sterren vermeld. [^michelin-profile][^stars2025][^guide2026]&#xA;&#xA;Ontspannen luxe en verfijning gaan hier harmonieus samen. Cogley combineert klassieke techniek met een strakke moderne stijl en een sterk gevoel voor de streek. Uitzonderlijke producten worden zorgvuldig bereid en artistiek gepresenteerd. Een verrassende ‘kooltaco’ is gevuld met sjalottenjam, in Madeira gestoofde treviso, Kaluga Queen-kaviaar en koolchips. De rijstrol met Dungenesskrab komt met witte dashi en botersaus; de dry-aged ribeye wordt driemaal dichtgeschroeid en met wagyu-XO bestreken. De attente sommeliers helpen graag kiezen uit de bijzondere wijnkaart. [^michelin-profile]</body>
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