The story
In Fürstenfeldbruck, between the gentle meadows of the Amper river valley and the baroque walls of a former Cistercian monastery, the Fürstenfelder team welcomes guests to a space that is both grounded and ambitious. What began in 2001 in the old cowshed of Kloster Fürstenfeld has grown into a family-run operation — led by Uschi and Gerhard Kohlfürst — that now includes a restaurant, a beer garden, a hotel, and a catering business. From the start, the question that guided them was simple: how can we do good for our guests without harming the world? That question earned them organic certification as early as 2003, and in 2026, their commitment to honest, high-quality cooking earned them a Michelin Bib Gourmand.
The kitchen at Fürstenfelder is Bavarian at heart, but never predictable. The team works with organic, seasonal, and regional ingredients, sourcing from suppliers they know and trust. They make fresh pasta by hand for the evening menu, bake their own bread, and produce their own sausages and jams. When the season and luck allow, the game on the menu is hunted by the proprietor himself. This is contemporary country cooking — meat, poultry, and fish dishes sit alongside a strong selection of vegetarian and vegan options, leaving the choice to the guest. The kitchen’s approach is resourceful and waste-conscious, aiming to use ingredients as fully as possible.
The restaurant occupies a carefully renovated space within the monastery’s historic service buildings, with a beer garden that spills out onto the grounds. The setting is calm and unhurried, a place where nature and culture meet. The Fürstenfelder team thinks about sustainability beyond the plate too: they use renewable energy, avoid single-use disposables, and skip table linens to save water. The result is a restaurant that feels both generous and thoughtful — a place where you can eat well and feel good about it.
Recognition
Ambience
Details
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