CHEF GÜNTER SEEGER

 

Chef Günter Seeger was born and raised in the Black Forest region of Germany, where his family owned a produce brokerage business. When visiting local farms and markets with his father, he was exposed to the feel, form, and taste of prime quality produce. While learning of the richness and beauty of food at an young age, he developed a deep respect for the land, its people, and its traditions.

On completion of his apprenticeship as a chef in a nearby village, Seeger went south to Switzerland, where he was engaged by some of the country’s finest hotels and restaurants. While there, he completed additional studies in hotel management at a Lucerne academy.  

Günter Seeger’s singular achievements in fine dining and the culinary arts have garnered outstanding praise throughout Europe and the United States, as testified by the series of prestigious awards and distinctions he acquired along the way, from the Michelin Star, Mobil Forbes Five Stars, AAA 5 Diamonds, Relais & Chateau, Tradition et Qualité, James Beard Award, to Esquire magazine’s title Best New Restaurant.

Günter Seeger was cited among the fifty most important people of the last fifty years in Atlanta’s history; he was one of the driving forces behind the Georgia Organic Farmers, and is well known among peers as an early pioneer and major contributor to contemporary American food culture. He has lived in New York City for the past nine years with his wife and young daughter. 

 
 
 

The Restaurant 

 

Günter Seeger New York opened to critical acclaim in May 2016. Located at the intersection of NYC's vibrant Meatpacking and charming West Village neighborhoods, the restaurant creates daily changing tasting menus in touch with the seasons. Gunter Seeger NY is guided by two indispensable standards: product and execution. The restaurant features two menu options; a 10 course tasting menu as well as a four course prix fixe menu, and offers seating in it's main dining room or at the exclusive Kitchen Table. 

 
 

About product

We pay meticulous care to the selection of products from the best America and the Northeast has to offer. We respect and admire the land and the farmers who deliver their harvests to the restaurant. Everyday we create a menu around what we receive. 

About EXECUTION

Our signature pivots on integrity, commitment, and attention to detail. 

 

 

Our Menu

Sample Menus

Ten Course Tasting Menu

 for the table 

Blood Orange Cocktail, Hokkaido Sea Urchin, Nasturtium   

Hand Harvest Maine Scallop Tartare, Timut Pepper

Oasis Farm Egg, Maple Chantilly, Bottarga

Provençale White Asparagus, Passion Fruit Mousseline

Smoked Sturgeon Brandade, Perigord Truffle

King Salmon Escalope, Sorelle Sauce, Sugar Kelp

Painted Hill Farm Beef Tenderloin, Shallot Sauce, Romano Beans 

Sweet Grass Dairy Green Hill

Sambirano Valley, Madagascar Chocolate Sorbet, Primo Olive Oil

Strawberry Tart, Tahitian Vanilla Gelato

148 Per Person

 125 Wine Pairing

 

Reservations   

Gunter Seeger NY offers two ways to dine, either in the Restaurant's elegant Dining Room or at the exclusive Chef's Table. 

The Dining Room 

The Dining Room 

The Dining Room seats parties of 1 - 4 guests amongst eleven tables and offers two menu options: a $148 10-course tasting menu or a $98 4 course menu. 

Reservations in both the Dining Room are taken 30 days in advance online, 60 days in advance by phone. Kindly give the restaurant 72 hours notice to cancel your booking to avoid the charge of the menu price per person. Jackets are required; we request no open-toed shoes or shorts for gentlemen. $100 corkage is applied per bottle with a limit of 2 per table. 

 

 

                           

REserve in The Dining RooM

Make a Reservation

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The Kitchen Table 

The Kitchen Table 

The Chef's Table seats parties of 2 - 9 guests, seated communally each night at 7pm. The team of chefs prepare a special 10-course tasting menu designed exclusively for the table at $185 per person. Located just outside of our open kitchen, the table's deliberate simplistic style of rustic solid ash wood accompanied by classic Dolomite wooden benches and chairs (by famed designer Luca Nichetto) is the perfect canvas for the chef's creations. With this unobstructed view into the kitchen, and seated below Chef Seeger's grandfather's hand-hammered chandelier, guests have a birds-eye view into the preparation of their meal.
 

Chef's Table Reservations are taken 30 days in advance online, 60 days in advance by phone. Kindly give the restaurant 72 hours notice to cancel your booking to avoid a $185 per person charge. Jackets are required; we also request no open-toed shoes or shorts for gentlemen. Very limited dietary restrictions are accommodated with advance notice. $100 corkage is applied per bottle with a limit of 2 per table. 

Reserve The kitchen Table 

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Parties and Private Events

There are two ways to celebrate a memorable event at Gunter Seeger NY - the 9 seat Kitchen Table or in the Dining Room, which seats up to 50 guests. Menus are customized and carefully crafted by Chef Seeger and his team along with with wine selections made by our Sommelier. 

 
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Chef's Table

The chef's table is the perfect place for your small party to gather. Located adjacent to the kitchen, it offers a birds eye view of the brigade of chefs as they prepare your meal at a deliberately simplistic table. Please call the restaurant at 646-657-0045 or book above. 

 

The Dining Room 

The Dining Room is available for a variety of events, including cocktails parties as well as seated lunch and dinner functions. The dining room seats up to 42 guests, and cocktail functions hold up to 60. Please call the restaurant at 646-657-0045 or use the form below to inquire. 

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Gift Cards 

About

Gunter Seeger NY gift cards are the perfect way to give someone the experience of the restaurant. To purchase a gift card, click here 

 

Press

 
Gotham Magazine - September 2016 Where to eat to Escape the Crowds this Fashion Week Feel as if you’ve stepped into the chef's home at at Günter Seeger NY. While the service is more formal and you won’t hear blaring music in the hushed dining room, it’s still approachable and most importantly, all about the food. Seeger offers seasonal ingredients on a tasting menu, which is perhaps the best way to experience the cooking of one of New York’s most talented chefs. 641 Hudson St., 646-657-0045

Gotham Magazine - September 2016

Where to eat to Escape the Crowds this Fashion Week

Feel as if you’ve stepped into the chef's home at at Günter Seeger NY. While the service is more formal and you won’t hear blaring music in the hushed dining room, it’s still approachable and most importantly, all about the food. Seeger offers seasonal ingredients on a tasting menu, which is perhaps the best way to experience the cooking of one of New York’s most talented chefs. 641 Hudson St., 646-657-0045

Goop Newsletter - August 2016 Mario Batali's Culinary Guide to NYC Günter Seeger is at the front lines of cooking. It’s a long and deliberate meal. But course after course is spectacularly plated and balanced...  

Goop Newsletter - August 2016

Mario Batali's Culinary Guide to NYC

Günter Seeger is at the front lines of cooking. It’s a long and deliberate meal. But course after course is spectacularly plated and balanced...

 

Village Voice - July 2016 Günter Seeger Brings His Brand of Micro-Seasonal Tasting Menus to New York Developing a menu that satisfies more than most is difficult for any well-trained chef. However, when a chef changes a ten- to twelve-course tasting menu each day — all based on the micro-seasonality of ingredients — it takes a certain kind of leader to oversee the kitchen. Günter Seeger has proven himself up to the challenge at his newly opened restaurant on the border of the Meatpacking District and West Village.

Village Voice - July 2016

Günter Seeger Brings His Brand of Micro-Seasonal Tasting Menus to New York

Developing a menu that satisfies more than most is difficult for any well-trained chef. However, when a chef changes a ten- to twelve-course tasting menu each day — all based on the micro-seasonality of ingredients — it takes a certain kind of leader to oversee the kitchen. Günter Seeger has proven himself up to the challenge at his newly opened restaurant on the border of the Meatpacking District and West Village.

 
Wine Enthusiast - June 2016 Q and A with Acclaimed Chef Gunter Seeger Nearly 10 years after closing his celebrated Atlanta eatery, Seeger’s, award-winning chef Günter Seeger recently opened his new restaurant, Günter Seeger New York, in Manhattan’s West Village. In this new venture, he has two main focuses: to change the way people dine, and build a temple of German wines in New York City.....

Wine Enthusiast - June 2016

Q and A with Acclaimed Chef Gunter Seeger

Nearly 10 years after closing his celebrated Atlanta eatery, Seeger’s, award-winning chef Günter Seeger recently opened his new restaurant, Günter Seeger New York, in Manhattan’s West Village. In this new venture, he has two main focuses: to change the way people dine, and build a temple of German wines in New York City.....

Atlanta Journal Constitution - June 2016 Former Atlanta chef Günter Seeger opens New York eatery ....Seeger has a way of building a meal, giving you the bites you surrender to with melting pleasure (a warmed oyster bathed in Riesling butter and shaved truffle) before making you stop and think through a dish. So his much-loved egg — a tremulous custard that warms your throat as it slides down — precedes one raw langoustine set to pink up and curl in a steaming, fragrant bowl of chamomile blossoms and hot water. You use a pair of chopsticks to apply peppery green olive oil boosted with crunchy salt. A lot of phenolic compounds jump around in this dish, but they find their harmonies once you ponder them....

Atlanta Journal Constitution - June 2016

Former Atlanta chef Günter Seeger opens New York eatery

....Seeger has a way of building a meal, giving you the bites you surrender to with melting pleasure (a warmed oyster bathed in Riesling butter and shaved truffle) before making you stop and think through a dish. So his much-loved egg — a tremulous custard that warms your throat as it slides down — precedes one raw langoustine set to pink up and curl in a steaming, fragrant bowl of chamomile blossoms and hot water. You use a pair of chopsticks to apply peppery green olive oil boosted with crunchy salt. A lot of phenolic compounds jump around in this dish, but they find their harmonies once you ponder them....

New York Magazine - May 2016 A Trailblazing Chef Arrives in NYC With This Ambitious New Restaurant Acclaimed chef Günter Seeger’s comeback is complete. Almost a decade after closing his tasting-menu restaurant Seeger in Atlanta, where he cooked for over 30 years and became a force on the national stage, he opened the tasting-menu-only Günter Seeger NY Wednesday night. (The opening had been pushed back from the expected Friday.) A native of Germany, where he earned a Michelin star, Seeger was something of a trailblazer in Atlanta and an early adopter of many hallmarks of New American restaurants. He talked up his commitment to high-quality meats, created daily changing menus, and helped form a farmers’ market before farm-to-table became something people espoused or pretended to....

New York Magazine - May 2016

A Trailblazing Chef Arrives in NYC With This Ambitious New Restaurant

Acclaimed chef Günter Seeger’s comeback is complete. Almost a decade after closing his tasting-menu restaurant Seeger in Atlanta, where he cooked for over 30 years and became a force on the national stage, he opened the tasting-menu-only Günter Seeger NY Wednesday night. (The opening had been pushed back from the expected Friday.) A native of Germany, where he earned a Michelin star, Seeger was something of a trailblazer in Atlanta and an early adopter of many hallmarks of New American restaurants. He talked up his commitment to high-quality meats, created daily changing menus, and helped form a farmers’ market before farm-to-table became something people espoused or pretended to....

 
 

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