Best restaurants in Langweid

AUGUST

★★ Michelin€€€€Creative

A place that lives, sleeps and breathes art! Not only is there the special cachet of the listed Haag Villa (1877), there is also Christian Grünwald's cooking, the likes of which you would be hard pressed to find anywhere else. We are in the company of an extremely creative chef who stands out for having his own distinctive signature. This he showcases in a seasonal set menu – the various appetisers are a fantastic introduction! He draws inspiration from nature and uses ingredients of excellent quality. For example, the "local venison, Butter von 4 Hölzern, spruce needle powder, roasted macaron

🕐 Th-Sa 18:00-22:00

Nose & Belly

★ Michelin€€€Innovative, Regional Cuisine

"Follow your nose – listen to your belly" – that's the idea behind the name of this small restaurant. Located in the centre of Augsburg, it is well worth a visit, primarily on account of the cleverly thought-out seasonal cuisine, for which Hendrik Ketter and his team use regional produce wherever possible. On Wednesdays and Thursdays, there is the à la carte offering "NO.BEL LEGER" as well as the "Chef's Choice Menu", which comprises five or seven courses. On Fridays and Saturdays, a set menu with four to seven courses is available – also in a vegetarian version. In addition, you can expect pr

🕐 We-Sa 18:00-22:00

Sartory

★ Michelin€€€€international

The compact fine dining restaurant of this venerable establishment – today Hotel Maximilian's – exudes an air of modernity, thanks to its sleek, fresh design and classically inspired cuisine. In Simon Lang's kitchen, the food is made with top-notch seasonal ingredients, for example "grilled black cod & green apple, veal sweetbread cuts, fermented shallots, leek oil". Choose between the "Menu du Chef" and a vegetarian set menu, with optional wine pairings. Alternatively, there is a five-course tasting menu including wine pairings. This is complemented by attentive service and on-point wine reco

🕐 We-Sa 18:00-22:00

Alte Liebe

★ Michelin€€€€german, regional

Chef-patron Benjamin Mitschele, a long-standing presence as a restaurateur in Augsburg, presents two concepts here. On Wednesdays and Thursdays, the place operates as a bistro serving small plates à la carte. On Fridays and Saturdays the "Alte Liebe" set menu comprising five or eight courses is served – vegetarian version available. In both cases, the well-thought-out dishes are full of flavour and personality. Close attention is paid to the quality and seasonality of ingredients, some of which come from the restaurant's own certified-organic nursery. Ambitious wine recommendations. The well-c

🕐 We-Sa 18:00-0:00

MIND

★ Michelin€€€€Modern Cuisine, International

With its stylish urban design, this restaurant would not look out of place in a major city. The chic, modern aesthetic and electronic music are paired with service that is as warm as it is accomplished, creating a pleasingly relaxed atmosphere with an almost homely feel. The "Gourmetmenü" comprises four to eight courses (with an optional cheese course); this tasting menu is also available in a vegetarian version on request. Dishes such as "Huchen, cherry, sage" or "Ibérico pork, brown crab, vin jaune" give diners an idea of the inventive combinations of ingredients they can expect. For all the

Wirtshaus Meyers Keller

★ Michelin€€€Farm to table, Country cooking

This place is something special. Joachim (also known as Jockl) Kaiser and his wife are the third generation to run this appealingly rustic and trendy restaurant. The kitchen concept is intriguing: In addition to the regular Wirtshauskarte, with a selection that balances hearty traditional fare and more ambitious dishes – mouthwatering options include lamb lights or skrei with fennel and white wine sauce – they propose a seasonal set menu consisting of a "starter", "centrepiece" and "finale". A nice idea: You are free to choose one or more of the "centrepiece" dishes – which include a vegetaria

LECH-LINE

★ Michelin€€€€Modern Cuisine, International

The converted station transit hall has been stylishly furnished and oozes industrial charm in a pleasingly relaxed atmosphere. Chef Christian Sauer's cuisine, too, is unpretentious: uncomplicated and without unnecessary frills, modern, creative and, as he describes it, occasionally "cheeky". The à la carte menu comes under the heading "Gourmet Bistro" and features dishes such as "char, apple, beetroot, horseradish, dill" and "Kikok chicken, carrot, vadouvan, Cape gooseberry" or simply a "Caesar Salad 2.0". On Fri and Sat, a multi-course set Fine Dining menu is also available. Owner Vincent Sta

HOCHZWEI

★ Michelin€€€€Classic Cuisine, Farm to table

A culinary experience guaranteed to delight: rooted in classic cuisine, shaped by modern seasonal influences and inspired by the region. Since 2007, Hans Häge has stuck to what he does best and relies on top-quality ingredients. In the evenings, there is a choice of set menus: "Fish Menu", "Badwirt's Menu" and "Menu by Hans Häge". The "Business Lunch" deal is popular on account of its smaller, wallet-friendly "Premium" or "Easy" set menus. À la carte dishes include classics such as Zwiebelrostbraten (steak with onions and gravy). Every other Sunday, there is a different lunch format with three

Gasthaus Goldener Stern

Bib Gourmand€€Country cooking, Farm to table

Run with great dedication by the same family for three generations, this place operates as a traditional Gasthaus at lunchtime and as a casual-fine dining restaurant in the evening. The inviting interior is modern yet cosy, and the cuisine, inspired by contemporary trends, emphasises seasonal, regional ingredients. Local producers are proudly showcased, supplying the restaurant with meat, fish, eggs, cheese and more. A fine example of the meticulously crafted dishes is Böfflamot (Bavarian bœuf à la mode – slow‑braised beef in wine sauce) made with Wittelsbach ox from Hofmetzger Ottillinger, co

Zur Glocke

Bib Gourmand€€€Farm to table, Modern Cuisine

The Stoiber family put their heart and soul into running this modern restaurant. Their commitment is particularly evident in the excellent cuisine, which follows the seasons and draws on quality ingredients. There are three set menus, one of them vegetarian, and all courses can also be ordered à la carte. Mouthwatering creations include beetroot with porcini ice cream, quail and mushrooms, or cream of sweetcorn soup with wild prawn, polenta and popcorn. Diners are treated to attentive service in an inviting setting: Pale wood, clean lines, exposed concrete and restrained decorative details cre

Gasthaus Weißenbeck

Bib Gourmand€€Farm to table, Regional Cuisine

You will find plenty of satisfied customers here, and no wonder! The mother-daughter duo of the Weissenbeck family cook with a real sense of ambition. Excellent produce, often sourced from regional suppliers, is transformed into well-crafted combinations that showcase both technical skill and a clear culinary identity. The menu, which changes according to seasonal availability, features dishes such as "venison pâté, mushroom salad, grape-ginger jelly" and "Bavarian char, kohlrabi noodles, lemon butter and parsley purée". The charming, almost picture-postcard inn makes for a really cosy setting

Fürstenfelder

Bib Gourmand€€Contemporary, Country cooking

This former monastery makes for a wonderful setting. In what was once the stables, the impressive Bohemian barrel-vaulted ceiling has been incorporated into the modern interior design, with a centrally positioned open kitchen. Out in the courtyard of the Cistercian monastery, there is a lovely terrace, slightly separated from the beer garden. On the varied menu: organic produce from the region goes into clever, exciting plates with a modern twist that are far from run-of-the-mill. Options include dishes from the Josper grill – such as grilled chicken breast with a thyme and honey glaze – as we

Stube ZWEI.NULL

Bib Gourmand€€Regional Cuisine, Farm to table

Since January 2025, Gasthof zum Bad has had this interesting alternative to its fine dining restaurant for evening meals – and diners have been lapping up the pleasingly unpretentious concept. Chef-owner Hans Häge serves up delicious regional classics that draw on his family's traditional recipes. Don't miss out on enticing options on the menu such as rump steak of Bavarian beef or lentils with spaetzle & Vienna sausage, or "Badwirt's Maultaschensuppe".

Staudenwirt

Bib Gourmand€€Country cooking, Seasonal Cuisine

This well-established restaurant with its spruce little hotel has been run by the same family for three generations. Each dining area has quite a different style, from rustic to pleasingly contemporary, plus there is a delightful terrace. The menu features a diverse range of options, from comforting regional fare such as half a rotisserie chicken, or "Grandma Hilde's Rohrnudel" (oven-baked yeast dumplings) for dessert, as well as modern, seasonal and internationally influenced dishes. Vegetarians are well catered for, too. Fantastic value for money!

Gänsweid

€€Country cooking, Farm to table

In this carefully restored former garage, it is a case of ‘olive oil not engine oil’! Enjoy your meal in a relaxed atmosphere where you can watch the cooks preparing their fresh mixture of Swabian and Mediterranean dishes in the kitchen. Simple, good value menu only at lunchtimes.

Weingärtnerhaus

€€International, Farm to table

Not only does this place promise good food, but the setting is also inviting: the restaurant is located in a lovely winegrower's house (named after the vineyards below). Built in 1542, it stands directly on the historical estate of Schloss Leitheim. Season-driven cuisine is served in a lovely, cosy interior. On Sundays and Mondays there is a more limited offering in the form of the Azubi-Menü devised by the trainee chefs. Tip: The wine list includes a number of South African vintages. Should you wish to stay overnight, the Schloss Leitheim hotel has inviting guestrooms.

Gaststube Zum Klosterbräu

€€Bavarian, Seasonal Cuisine

This is how you imagine a historical Bavarian restaurant: wooden beams on the ceiling, floorboards, tiled stove – rustic, inviting and wonderfully cosy (or "zünftig" as they say in these parts). There is also a wonderful terrace. The cuisine is classic, regional and seasonal – served à la carte or in three set menus, one of which is vegetarian. There is a good selection of wines to choose from. Tip: well-priced lunch menu with two or three courses (Tues. to Fri., except public holidays). You can also visit the Baroque Münster Heilig Kreuz in Bergen.

Gasthof Widmann

€€€Seasonal Cuisine, International

You can clearly taste the enthusiasm that goes into preparing the food here. Seasonal and international dishes are served alongside regional fare, in a six-course set menu. A friendly front-of-house team presides over the two cosy dining rooms. Wed. - Sat. you are welcome from 6 pm.

Zur Sonne

€€Country cooking, Farm to table

Run by the Glück family, this place serves fantastic seasonal dishes and regional classics. From game to Altmühltal lamb and their unique "Sauerbraten 2.0", the menu is packed with delicious options. With a clear preference for local produce, the kitchen team serves up dishes that are beautifully balanced in flavour. The bright, modern conservatory is a delightful space, as is the splendid terrace in summer. Comfortable and attractive guestrooms.

Nightingale Thai Cuisine & Bar

€€Thai, International

Having spent years in the bustling metropolis of Bangkok, Dominik and May Carqueville are bringing a slice of the Far East to Dachau. Born and raised in Thailand, the chef has an innate talent for working with authentic Thai flavours. She skilfully incorporates contemporary influences and locally-sourced ingredients into the traditional cuisine of her homeland. Using only the freshest ingredients, she crafts dishes such as Ma Hor (caramelised minced pork with peanuts, pineapple, coriander and chilli) or pan-seared sea bass fillet in a choo chee curry sauce with kaffir lime leaves. Dishes can a

Staderer

€€€€Creative, Modern Cuisine

This restaurant in Das Altmühltal, a hotel right on the banks of the Altmühl River (after which it is named), is highly recommended! The stylish, modern interior is casual yet elegant. Laid out in front of the floor-to-ceiling windows, the lovely terrace boasts river views. Benjamin Schöneich, previously head chef at Restaurant Brogsitter in Bad Neuenahr-Ahrweiler, is in charge in the kitchen. He devises a five-course set menu that has its roots in French cuisine but also draws inspiration from further afield. Executed with great precision, his creative dishes are harmoniously balanced and mak