The story
In the heart of Upper Swabia, the Esszimmer at the Oberschwäbischer Hof brings a quiet precision to the table. The four-star hotel, built with stone and wood in a clear, reduced style, houses a dining room that earned a Michelin star in 2026 for its high quality cooking.
The restaurant's modern French cuisine is rooted in the seasons and the region. The wine list, carefully selected, is a point of pride – guests can opt for a wine pairing to accompany the meal. The atmosphere is one of understated comfort: the hotel's architecture, with its natural materials and inner courtyard, sets a serene tone, while the attentive service in the restaurant ensures discretion without stiffness.
Beyond the à la carte offerings, the team occasionally hosts special events, such as a 6-Hands Lunch with live music and wine pairing, or a collaboration with the nearby Villa Rot for a concert menu. These reflect the kitchen's curiosity and willingness to engage with guests beyond the standard dinner service.
The Esszimmer is open Wednesday through Saturday evenings, with a Saturday lunch service as well. The adjacent Lazarus Stube provides a more casual option for hotel guests and locals. Whether you come for the Michelin-starred precision or the calm of the Swabian countryside, the Esszimmer offers a quiet, memorable meal.
Recognition
Ambience
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History
High quality cooking
Head chef Julius Reisch showcases his exquisite culinary skills in four to six courses, with vegetarian options also available. You can also celebrate, go bowling, or take advantage of various holiday packages.
Concept Fine dining at the modern Hotel Oberschwäbischer Hof run by the Reisch family, featuring the second restaurant “Lazarusstube” with Swabian classics. Two menus, 4–6 courses, one of which is vegetarian. Culinary Style Julius Reisch has gained experience at renowned establishments (Traube Tonbach, Söl’ring Hof) that continue to shape his creative style. In the vegetarian menu, he combines red cabbage with green apple, wasabi, and peanuts; Jerusalem artichoke with hazelnuts, quail egg, and Mizuna salad, while in the classic menu, a scallop replaces the quail egg. Local venison is served with apricot, almonds, and broccoli. Leek, bell pepper, peanuts, and cream cheese make up the vegetarian main course—robust flavors rounded off by the cheese. Wine Sommelier and hostess Anna Reisch provides knowledgeable and charming recommendations from a list of 400 wines. Ambiance Abundant wood, indirect lighting, and tables set with white linens create a cozy atmosphere. Conclusion Relaxation paired with a diverse, high-caliber culinary offering.
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