ROTER HAHN by Maximilian Schmidt

This townhouse in the heart of Regensburg has a long history behind it. It has been an inn for centuries, with the earliest written record of it dating back to the 13C. Maximilian Schmidt now represents the third generation of the family to take the helm. In a pleasingly informal atmosphere, they serve up modern cuisine that draws on what the region has to offer, but also seeks inspiration in the Asian pantry. A shining example is the locally farmed sturgeon with hot sauce, spruce tips and yuzu kosho. You can opt for a three-, five- or eight-course dinner. A shorter set menu is served at lunchtime on Fridays and Saturdays. Should you wish to stay overnight, individually decorated guestrooms are available in the hotel.

In-House Fermentation Studio and Koji-Garum Shrubs

• Koji-Ansätze, Garums oder Shrubs entstehen in Handarbeit in der Küche, ergänzt durch hausgemachte Säfte und fermentierte Getränke direkt im Haus.

Stay & Dine: Boutique Hotel with Michelin-Starred Restaurant

• Das Stay & Dine-Konzept verbindet Übernachtung im Boutique-Hotel mit Sternerestaurant-Erlebnis und verankert sich im Herzen der Regensburger Altstadt.

Local Sourcing & Own Garden: Nachhaltigkeit als Kernprinzip

• Kräuter, Blüten und Gemüse stammen aus eigenem Anbau; Kooperationen mit regionalen Produzenten wie Boierhof, Sabine Hauner und Oberpfalz Beef zeigen eine klare regionale Nachhaltigkeitsstrategie.

Signature Ingredients

• Oberpfalz Beef: A cornerstone protein sourced from the regional supplier Oberpfalz Beef; emblematic of the kitchen's commitment to regional quality and sustainability, featured across the 3-, 5- or 8-course menus and harmonized with Nordic techniques and subtle Asian influences.
• Home-grown herbs, edible blossoms and vegetables: Herbs, blossoms and vegetables cultivated in-house, providing peak-season flavor, terroir-driven brightness, and a garden-to-table backbone for dishes and garnishes.
• Koji-based ferments: Koji-derived ingredients used to build depth and umami in multiple courses, reflecting the menu's fermentation-forward, Japanese technique-inspired accents.
• Garums (house-made fermented sauces): Handcrafted garums that introduce complex, savory notes, balancing dishes with rich, nuanced salt and depth.
• Shrubs (house-made): In-house shrubs used to impart bright acidity and layered flavors to both courses and beverages, created on-site for maximum freshness.
• Regional produce from Boierhof and Sabine Hauner: Selected items from regional producers underpinning the menu's sustainability and flavor integrity, complemented by produce from the restaurant's own cultivation.

Tasting Menu Options

• 3-course dinner
• 5-course dinner
• 8-course dinner

Price range: €95–€195 for the tasting menus (per person)

Lunch option: a shorter set menu is served on Fridays and Saturdays (no price listed)