Landhaus Feckl

Manuela and Franz Feckl are truly exemplary hosts. They have been running their establishment since 1985 and their dedication is plain to see – not least when it comes to the food. The dishes display a sure touch and stand out for their premium ingredients and first-rate technical skill. The cuisine is predominantly classic French but includes some beloved regional specialities. Both a low-carb and a vegetarian version of the set menu are available. The reasonably priced lunch deal is also popular. Wine lovers will appreciate the good selection here, which features one or two rarities. The elegant country-house style makes for an appealing atmosphere on the restaurant floor, which has cosy seating niches – from the window seats you can look out over the fields. The friendly lady of the house is also part of the service team. There are pretty guestrooms for overnight stays.

Longstanding Michelin Recognition

• Landhaus Feckl has maintained its Michelin star since 1987, showcasing over three decades of culinary excellence.

Chef Franz Feckl's Philosophy

• Chef Franz Feckl emphasizes cooking to delight rather than impress, focusing on authenticity and enjoyment in his dishes.

Regional and Seasonal Focus

• The restaurant prides itself on using high-quality, regional, and seasonal ingredients, creating a menu that reflects the local culinary landscape.

Tasting Menu

• 3-Course Lunch Menu: €59.00

Signature Dishes

• Hummersalat á la chef: €29.00
• Duett vom sommer: €39.00
• Sinfonie von edelfischen in hummersauce: €36.00
• Rostbraten vom irischen angusfilet: €36.00
• Gebratenes wallerfilet im schnittlauch-kartoffelfond: €34.00
• Variation von kirsche und schokolade: €17.00