€€€Contemporary, Farm to table
Florian Kellerbauer's kitchen philosophy centres on quality ingredients, with a strong commitment to regional and seasonal sourcing. Diners can opt for a set menu – either with meat or vegetarian – comprising four, five or six courses. You can also order à la carte. The service is friendly, attentive and professional. The restaurant occupies a prime spot in the historical centre – Kirche St Georg just opposite is well worth a visit. For overnight stays, there is Hotel Deutsches Haus, a patrician house dating from 1440, or in the Ehemalige Sparkasse, both just 50m away.
TripAdvisor review sample · 4.1/5 · 80 reviews
Located in Dinkelsbühl's Old Town, Altdeutsches Restaurant offers contemporary farm-to-table German cuisine. Food quality is generally praised for its local ingredients and creative presentation, with some guests considering its Michelin recognition well-deserved. The ambiance is elegant yet comfortable, featuring traditional decor and a terrace. However, service is inconsistent; while many find it friendly and professional, others report slow responses and poor attitude. Value perception varies significantly. Positive reviews highlight good portion sizes and fair pricing, whereas negative reviews criticize the price-performance ratio, suggesting portions are insufficient for the cost.
Suitable for diners seeking high-quality local ingredients and an elegant atmosphere, though be prepared for potential service inconsistencies.
€€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.
€€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.
€€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.
TripAdvisor review sample · 4.7/5 · 80 reviews
Zur Sonne is noted for creative Franconian cuisine and high-quality ingredients, with many praising the delicious food and artistic presentation. Service is generally friendly and efficient, though pacing can suffer during peak times, and some find it blunt. The ambiance is pleasant, featuring a popular summer terrace. Value for money is widely appreciated, despite reports of rising prices. Key drawbacks include limited vegetarian and vegan options, occasional inconsistencies in meat doneness, and average breakfast quality.
Ideal for diners seeking creative Franconian cuisine and a comfortable terrace setting; reservations are advised, especially during busy periods.
€€Farm to table, Regional Cuisine
This centuries-old inn has long been known in the region for serving good food. Since February 2022, chef Michael Vogel has been perpetuating this tradition as the chef-patron with great dedication – he had already worked here years earlier and took over the reins after a stint under top chef Andreas Caminada. The restaurant serves seasonally inspired dishes, available as a surprise menu or à la carte. The inviting decor seamlessly blends tradition and modern design. Tip: The charming guestrooms complement the restaurant perfectly and reflect the establishment's distinctive character.
€€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.
€€€€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
€€Classic Cuisine, Country cooking
The tasteful decor of this lovingly restored old farmhouse exudes rural charm. In the inviting wood-floored traditional dining room, Gabi Laib and her team provide friendly and attentive service, while junior proprietor Martina takes charge in the kitchen. She prepares regional and internationally influenced dishes such as monkfish with lemon foam and saffron risotto, or braised cheeks of Swabian-Hall free-range pork, as well as traditional Zwiebelrostbraten (sirloin steak with crispy fried onions and gravy) with spaetzle. In summer, there's no better place to dine than in the charming courtya
€€€Farm to table, Country cooking
This centuries-old establishment has a rich and eventful past, having functioned at various times as an arms factory, an orphanage, a prison and finally the restaurant Fuggerei. Today, as Krietsch, it serves seasonal, regional cuisine, but it also draws on international influences. As well as flavoursome dishes à la carte, such as Black Angus Sauerbraten (marinated pot roast) with bread dumplings and Brussels sprouts with bacon, a six-course set menu is available on Thu-Sat evenings (with 48hr notice). At lunchtime, a daily set menu is served. The interior boasts a soaring period vaulted ceili
TripAdvisor review sample · 3.8/5 · 80 reviews
Located in a historic building in Schwäbisch Gmünd, Krietsch offers country and Swabian cuisine. Food quality is generally praised, with asparagus soup, tartare, and Christmas menus highlighted, though some desserts received criticism. Service is polarizing; while many find it friendly and efficient, others report cold attitudes and lack of engagement. The ambiance features vaulted ceilings near the cathedral, which guests enjoy, but weekend noise levels can be high. Value is mixed, with some finding it lacking. Overall, it provides a solid dining experience with notable inconsistencies in service.
Suitable for diners seeking traditional Swabian cuisine in a historic setting; visit during off-peak hours for better service.
€€€Mediterranean Cuisine, Country cooking
This long-standing family business, now with Matthias Mack at the helm, is run according to a winning formula. In a very pleasant informal atmosphere, extremely friendly and experienced waitstaff are always on hand. The delicious food is freshly prepared and feautures regional and international influences. You can compose a three- or four-course set menu from the appealing list of options (also vegetarian) or order à la carte. Appetising dishes include porcini ravioli, baby spinach, Brettenfeld Jerusalem artichokes, truffle fonduta. The restaurant also has its own herb and vegetable garden. Ov