The story
For more than two hundred years, the Widmann family has welcomed guests to their inn on the Swabian Alb. Today, Gasthaus Widmann's Löwen stands at the heart of a broader culinary world that includes a Michelin-starred restaurant, a cookery school, and event spaces. The inn itself remains the most direct expression of the family’s philosophy: honest, regional country cooking served with genuine Swabian hospitality.
The setting is rural yet well-connected. Located in the village of Zang, part of the Heidenheim district, the inn is surrounded by meadows, forests, and the distinctive landscape of the Alb. This connection to place is not decorative—it defines the cooking. The kitchen works with regional resources, letting the ingredients speak for themselves.
The cuisine at the Löwen falls squarely under country cooking: robust, seasonal, and rooted in Swabian tradition. The menu draws on the region’s classic dishes, prepared with care and without unnecessary flourish. It is the kind of food that has earned the restaurant a Michelin Bib Gourmand, an award that recognises good quality, good value cooking. The recognition fits naturally here—the Widmanns have built their reputation not on novelty, but on consistency and respect for local produce.
Beyond the dining room, the family has created a network of culinary experiences: a cookery school (Kochwerkstatt Jägerhof) where guests can learn the techniques behind the dishes, and a series of event spaces including the Kerbenhofhütte, a rustic hut at the edge of the forest, and the Backhaus, a historic bakehouse with a wood-fired oven. These are not separate ventures but extensions of the same approach—cooking as craft, hospitality as tradition.
The Gasthaus Löwen is a place of easy warmth. There is no fuss, no pretension. The interiors reflect the Alb.style design that the family has developed over the years—clean, natural materials, a sense of calm. Outdoor seating is available when the weather allows, and the inn is set up for takeaway as well.
This is a restaurant that understands its place in the world. The Widmanns speak of “Heimat” not as a marketing term but as a lived reality. Every dish, every room, every event is an expression of that rootedness. For those seeking the real taste of the Swabian Alb, Gasthaus Widmann's Löwen is the place to find it.
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good quality, good value cooking
Lovingly modernized dining rooms with a 200-year tradition in the heart of the rural Swabian Alb. There is a picnic lawn, a beer garden, and charcoal-grilled steaks.
Concept Two menus with five or seven courses are offered in the fine dining restaurant of the family restaurant. There is also a vegetarian option. A nice idea is the four-course introductory menu, offered on Thursdays and Sundays for 120 euros, including an aperitif and water. Culinary Style Owner and head chef Andreas Widmann stays true to the region. Rooted in the Swabian Alb, he demonstrates how modern regional cuisine works without being overly conceptual. For example, char is served with carrot and mustard cucumber, sturgeon comes with leek and egg yolk, and venison from local hunting is paired with parsnip and pickled berries. Wine Sommelier Anna Widmann offers a large selection of 350 wines, with 20 available by the glass. Atmosphere Bright rooms, plenty of wood, and comfortable chairs create a pleasant atmosphere. This is complemented by relaxed and very friendly service. Verdict Modern cuisine with a regional focus that consistently offers new discoveries.
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