Wirtshaus Meyers Keller

This place is something special. Joachim (also known as Jockl) Kaiser and his wife are the third generation to run this appealingly rustic and trendy restaurant. The kitchen concept is intriguing: In addition to the tavern classics, they propose a seasonal set menu consisting of a starter, centrepiece and finale. A nice idea: You are free to choose one or more of the centrepiece dishes – vegetarian options included. Adept service comes courtesy of an exceedingly friendly and pleasingly down-to-earth front-of-house team. Good to know: Be sure to sample the Culatello ham that they mature in the old beer cellar beneath you! In summer you can sit out on the terrace planted with old lime trees and chestnut trees. Head to the shop if you'd like to buy a souvenir.

Live cooking with audience participation in the open kitchen

• Meyers Keller hosts 'Koch mer zamm', a high-profile live-cooking session in its open Malzboden kitchen where a guest-chef helps prepare the menu and guests are encouraged to actively participate and ask questions; the set-up culminates in eating the menu created during the session.

Monthly Kaiser-Brunch with zero-waste, open-kitchen format

• Once a month on Sundays, the restaurant runs the Kaiser-Brunch, a multi-course brunch with a zero-waste concept and many dishes prepared à la minute at the table, blending seasonal produce with an open-kitchen vibe.

'Mit Leib und Seele' communal dining: dishes served in bowls and platters for self-service

• The 'Mit Leib und Seele' menu showcases authentic, regional dishes redesigned for today, but importantly the courses are served not on plates but in large bowls, pans and platters, inviting guests to share and serve themselves, reinforcing a communal dining experience.

Signature Ingredients

• Rieser Culatello Riserva: Source: local Rieser producer; a prestigious culatello ham that Meyers Keller highlights as a flagship in its charcuterie program. It is cured with traditional methods and thinly sliced to showcase deep pork flavor, representing the regional terroir and artisanal approach that defines Meyers Keller.
• Steinpilz (Porcini) and wild mushrooms: Sourced from local forests and trusted foragers; used across courses as Steinpilz-Dashi and as Steinpilz vom Rost. Their earthy, umami richness anchors the menu's forest-to-table narrative and seasonal depth.
• Rohmilchkäse (raw-milk Bergkäse) from Käserei Jamei, Allgäu: A premium raw-milk cheese aged to high quality; part of the restaurant's dairy focus and regional excellence, highlighting the Allgäu terroir and craftsmanship.
• Heimische Büffel-Burrata: Local buffalo burrata used in opening courses with tomatoes and tomato gel; a creamy, luxurious component that underscores Meyers Keller's commitment to local, specialty ingredients and lighter, fresh dairy flavors.
• Tropea-Zwiebel (Tropea onion): Distinctive red Tropea onions used in marmalades and flavor bases; emblematic of seasonal produce and the chef's ability to coax sweetness and depth from a single ingredient.
• Rieser Reh (venison): Local venison from the Ries region, featured in main courses with forest mushrooms and complementary vegetables; signals the restaurant's emphasis on regional game, sustainability, and rugged, earthy flavors.