Regional, seasonal and original -
Our kitchen team attaches great importance to the quality and freshness of all ingredients and dishes. Our hearty cuisine, much appreciated by Kelheimers, with typical Bavarian delicacies such as suckling pig, offal and regional specialties such as lamb dishes and venison from local forests. In addition, tasty beers from the region.
Are you looking for something special? Our senior chef, Georg Appel is a trained butcher and cook, while the junior chef Eric Devesa, a native of France, is happy to present you with special menu suggestions.
Kelheim delicacy weeks
Whether hearty or vegetarian for more than 15 years, surprising compositions with high-quality ingredients are created together with our chefs and Eric Devesa for the delicacy weeks.