The story
The dining room called Klassenzimmer is exactly that – a former classroom in a converted schoolhouse. Today it belongs to chef Daniel Schmidthaler and his wife Nicole, who turned the building into a landhotel and restaurant. The space is calm and understated, with room for thirty guests. The Michelin star that arrived in 2026 recognised what the Schmidthalers had built: cooking that is both precise and deeply rooted in the surrounding landscape.
Daniel Schmidthaler trained in Austria, then worked at restaurants on Mallorca, in Kitzbühel and Berlin before he and Nicole settled in the Feldberger Seenlandschaft. Their idea was simple: to make the region “schmeckbar” – tasteable. Every dish draws on what local gardeners, farmers, hunters and foragers bring in. There is no printed menu. Instead, guests are asked about allergies, preferences and appetite, and a multi-course meal is built around that day’s harvest. The result is modern cuisine that feels spontaneous, seasonal and personal.
The Klassenzimmer offers a tasting journey of ten or twelve courses. The Wintergarten, a light-filled conservatory, serves a more classic three-course menu in the same refined style. Both spaces share the same ethos: farm-to-table ingredients, careful preparation and a wine pairing that highlights regional producers. The kitchen’s Michelin star is a testament to the consistency and clarity of Schmidthaler’s modern cuisine, but the atmosphere remains welcoming and unhurried.
The restaurant sits in the quiet countryside of Mecklenburg-Vorpommern, surrounded by fields and lakes. The hotel rooms are bright and simple, with a breakfast buffet of local cheeses, cold cuts, homemade jams and apple must from the property’s own trees. The Alte Schule closes for school holidays, matching the rhythm of the place itself. Here, the goal is not to impress with novelty, but to let the region speak through every course.
Recognition
Ambience
Details
History
High quality cooking
Concept The Schmidthaler couple has converted a former village school into a hideaway. Their restaurant serves a fine-dining menu consisting of ten or twelve courses. Culinary Style Rather than extensive planning, they focus on cooking. Dishes are prepared using ingredients dictated by the season and local producers. Daniel Schmidthaler's continuously evolving menu offers, for example in summer, char with watercress and rhubarb, venison with peppers, apricot, and verjus. For dessert, carrots with elderflower, blackcurrant, and nut oil are served. Wine Hostess Nicole Schmidthaler recommends her favorite wines. However, it is also worth browsing the extensive wine list featuring premium selections from Germany's leading estates. Ambiance The decor ranges from elegant to rustic. Petrol-blue upholstered armchairs sit at sturdy wooden tables, and historical photographs hang in the hallway. In the adjacent room, the "winter garden," a separate "refined rustic" three-course menu is offered. Cooking classes are also available. Conclusion Professional hospitality centered around exceptional cuisine, set amidst nature.
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