The story
The Wittmann family has welcomed guests to their Waldgasthof am Letten for generations, offering a place that is as much a destination for fine dining as it is a retreat in the Franconian countryside. Set on a park-like property in Lauf an der Pegnitz, the inn combines modern comfort with genuine hospitality. Its restaurant, recently recognised in the Michelin guide, is the heart of the experience.
Chef Michael Wittmann describes his cooking with a phrase that captures its breadth: “von Zitronengras bis Sauerkraut” – from lemon grass to sauerkraut. The kitchen follows the principles of Slow Food, prioritising fresh, seasonal ingredients from nearby sources. Meat and vegetables come from Franconian farms, bread and ice cream from the region, beer from the local brewery, game from local forests, and herbs from the inn’s own garden. No flavour enhancers, no convenience products – just honest, flavourful country cooking with classic roots.
The restaurant’s interior is warm and traditional, with several cosy stubes and a grand hall. In summer, guests can dine on the shaded terrace with sweeping views over Lauf an der Pegnitz or in the sunny courtyard garden. The same careful sourcing and seasonal approach define the menu, which changes with the market. The Michelin recommendation underscores the consistency and quality that the Wittmann team delivers year after year.
Waldgasthof am Letten also serves as a seminar hotel, wedding venue, and base for outdoor activities like hiking and cycling along the Five Rivers Cycle Path. Yet the restaurant remains its culinary anchor – a place where classic cuisine and country cooking meet modern, sustainable thinking.
Recognition
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