Buchner Welchenberg 1658

Here, you can really switch off and focus on enjoying yourself and soaking up the atmosphere, because no mobile phone signals can penetrate the thick walls of this 16C manor. The estate has been in the family since 1882, and chef Mathias Achatz represents the fifth generation at the helm. His dishes draw on modern and classical influences; sometimes complex, sometimes more pared down, they always involve extremely accurate craftsmanship and high-quality ingredients. In an inviting, traditional-looking setting, you are treated to charming and attentive service – this is the domain of the chef's parents, who add that personal touch, helping to create a warm atmosphere in which you feel right at home. The chef's brother Andreas is responsible for putting together the first-class wine selection, although he is mostly busy with his own hotel 2km away. This is a great accommodation option, and they also offer a shuttle service.

What sets it apart:

• No mobile phone signal inside the manor, dinner is built for uninterrupted focus on the table.
• A family-run rhythm, with the chef’s parents running the room and his brother shaping the wine selection.
• Modern and classic technique in the same meal, sometimes intricate, sometimes pared back, always tightly executed.

Signature Ingredients

• Truffles (Sommertrüffel; Trüffeljus): The restaurant leans into luxury truffles, using Sommertrüffel in seasonal dishes and Trüffeljus as a defining sauce to elevate proteins like venison and foie gras, signaling haute cuisine and a focus on earthy, aromatic notes.
• Venison (Welchenberger Reh): A centerpiece of the menu, often served with celery, cherries, chanterelle mushrooms, pepper jus and potatoes, embodying Bavarian game cooking and the estate’s hunting heritage; the dish is highlighted with Sommertrüffel, underscoring its prestige.
• Chanterelle mushrooms (Pfifferlinge): A prized wild mushroom featured with venison, adding earthy depth and a seasonal signature that pairs with game and truffle flavors.
• Foie gras (Entenleber): A luxury ingredient used in a preparation with herb salad, raspberries and Trüffeljus, illustrating the kitchen’s penchant for rich textures and balanced sweet-tart notes.
• Veal (Kalbslüngerl): A classic Bavarian dish on the menu, typically served with Semmelknödel, showcasing traditional technique and robust, comforting flavors.
• Bread dumplings (Semmelknödel): A traditional accompaniment that highlights regional Bavarian cooking and the restaurant’s heritage.
• Raspberries (Himbeere) and Cherries (Kirsche): Fruit accents that balance rich meat and liver dishes, providing bright, tart notes that complement truffle and game flavors.

A one-star dining room in a 16th-century manor house, designed for full switch-off, the thick walls block mobile signals. The kitchen blends modern and classical technique under chef Mathias Achatz, with a service style that stays personal, family-led, and quietly precise. Menus are presented as a structured experience rather than a single signature dish, backed by an ambitious wine selection.