The story
In the quiet village of Heppingen, part of Bad Neuenahr-Ahrweiler, Steinheuers Landgasthof Poststuben embodies the best of German country cooking. The Steinheuer family, known for their two-Michelin-starred restaurant “Zur Alten Post” just next door, runs this rustic inn with the same commitment to regionality and tradition – but in a more relaxed, welcoming setting.
The kitchen draws inspiration from the Ahr Valley and its down-to-earth recipes. Local products and a diversity of flavours come together in hearty, satisfying dishes, served with genuine warmth. The restaurant has earned a Michelin Recommended award, 16 Gault Millau points, and recognition as one of the best country inns in Germany by Falstaff and Feinschmecker.
“We cultivate tradition and modernity at the same time,” the family says. The cuisine is rooted in the region, yet the cooking is precise and thoughtful. The atmosphere is that of a classic Landgasthof – comfortable, with outdoor seating available in warmer months, an interesting wine list, and private rooms for gatherings. It’s a place where the Steinheuer values of passion, family, and regionality are tangible at every table.
For those seeking classic cuisine and country cooking in a setting that feels both timeless and alive, Steinheuers Landgasthof Poststuben is a destination in itself.
Recognition
Ambience
Details
History
Excellent cooking
Concept A trio of regional cuisine at the country inn, top-tier cooking at the gourmet restaurant – and relaxation at the hotel. For many dishes, the duo of Christian Binder and Hans Stefan Steinheuer seeks a connection to their homeland, but does not compromise on international premium ingredients. Two menus, 4 and 7 courses. Culinary Style The "Roots", as one menu is titled, such as local vegetables or regional meat, are merely the foundation upon which the dishes are skillfully built: sometimes powerful and intense, like the smoked Onsen-style farm egg with macaroni prepared in lapsang souchong broth and mushrooms, sometimes light and delicate, like the scallop with peas, sea urchin foam, crustacean consommé, and caviar. A classic: Eifel venison loin. A bold finale: quince with quark and caramelized honey. Wine A list crafted for the highest standards, most heavily featuring wines from the Ahr region and the rest of Germany, while the Burgundy selection testifies to Hans Stefan Steinheuer's passion. Daughter Désirée complements it with exciting new discoveries from around the world. Atmosphere Timelessly elegant, gray armchairs beneath a ceiling woven with gold thread. Warm service from patroness Gabriele Steinheuer. Conclusion Cuisine, wine, and a family atmosphere – an unforgettable experience.
The hotel's rustic guest rooms serve as the regional complement to the gourmet restaurant. Foie gras or lobster fish soup are also available here.
Since 1985, exceptional chef Hans Stefan Steinheuer and his wife Gabriele have been running the traditional country inn in the Ahr Valley: the gourmet restaurant, the traditional inn Poststuben, the hotel, and the cooking school.
Location