Leos by Stephan Brandl

Rustic wood features and original decorative touches combine to create a high-end, minimalist decor. Beautifully situated in the Bayerwaldhof spa hotel, which overlooks the village Liebenstein, Leos is a modern take on a small Stube (akin to a parlour), with just four tables available. The chic look and pleasantly informal atmosphere are complemented by the relaxed yet highly efficient service and carefully considered, clearly structured dishes that come courtesy of chef Stephan Brandl. Outstanding ingredients are prepared with the utmost precision and creativity, resulting in exciting combinations such as perfectly cooked and tender Vendée sole on a pleasingly salty bacon foam with a dollop of spicy, aromatic onion marmalade. A five- or seven-course set menu is served, with a choice of starter, main course and dessert. There is also a decent selection of wines that can be ordered by the glass. Nice to know: If you dine here as a hotel guest, you pay a much lower price for the set menu.

What stands out

• Four-table Stube-style room, calm, minimalist and tightly controlled, set within a wellness hotel.
• Casual fine dining positioning, formal technique and serious wine, without stiff service theatre.
• A published operating rhythm, including same-day reservation cut-offs and a clear list of planned closure weeks.

Ingredients and dish anchors

• Scandinavian pike-perch: a key fish anchor, paired with fragrant sauerkraut, Jerusalem artichoke in multiple textures and an aerated Riesling sauce.
• Sauerkraut and Riesling: classic regional building blocks used as sauces and aromatic finishers rather than garnish.
• Jerusalem artichoke: used as a texture vehicle across a main plate rather than a side.

Leos by Stephan Brandl is a small, set-menu restaurant inside the Bayerwaldhof spa hotel above Bad Kötzting. Service is dinner-only, Wednesday to Saturday from 18:30.

The kitchen serves a 5- or 7-course set menu, with choices offered for starter, main course and dessert. Practical notes published by the house include advance notice for allergies or intolerances (at least 2 days), and no vegan menu. The restaurant also publishes scheduled culinary breaks through 2026.