The story
Located in Naurath/Wald just outside Leiwen, Rüssels Landhaus has built its reputation on refined German gourmet cuisine since opening in October 1992. Harald and Ruth Rüssel converted the former Robertmühle mill into a boutique property where the kitchen now holds a Michelin star, seventeen Gault Millau points, and a consistent four-and-a-half from Der Feinschmecker. Ruth oversees the dining floor while Harald directs every plate after years of apprenticeships across France and Switzerland. Their son Frederik recently joined the brigade to help maintain the steady pace of the dinner service.
The chef treats the surrounding Dhrontal valley as an extension of his pantry. He regularly features venison back served in Langpfeffer jus, drawing directly from his own hunting grounds. Other plates highlight precise technical balance, such as lamb sweetbread paired with risotto and a light onion foam. A saucy beef loin arrives alongside creamy polenta and fermented mushrooms that add depth to the rich meat.
Guests eat under a relaxed table culture that favors warmth over formality. The terrace overlooks a private pond set among meadows and forest, keeping the pace deliberately unhurried. Ruth curates a wine list anchored in the Mosel, Saar, and Ruwer regions, selecting bottles that complement the seasonal menus without overwhelming the ingredients. The space remains a quiet refuge where contemporary German cuisine meets comfortable familiarity.
Recognition
Ambience
Details
History
High quality cooking
Surrounded by a unique natural landscape near the Middle Moselle, the country house situated on an old mill site combines a hideaway atmosphere with Palatinate hospitality.
Surrounded by the resort's golf course and nestled among the Havelland lakes, guests dine in a modern ambiance enjoying classic and elegant cuisine: such as lobster bisque, young venison, or anglerfish.
Location
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