The story
In the village of Oberopfingen near Memmingen, the Landgasthof Löwen has been a cornerstone of hospitality for over one hundred years. Now in its fourth generation, this family-run inn is guided by Simone and Alexander Ruhland, who blend deep-rooted tradition with a contemporary vision. The result is a restaurant where the warmth of a classic country inn meets the precision of modern gastronomy.
Küchenchef Alexander Ruhland brings a wealth of experience to his kitchen. After training under Michelin-starred chef Christian Henze, he refined his craft at legendary addresses including Tantris in Munich under Hans Haas and with Vincent Klink in Stuttgart. This background is evident in his cooking style: he takes regional, seasonal ingredients from the Allgäu and elevates them with international techniques. Swabian classics are given modern accents, and dishes are built around what is fresh and local.
Guests can choose between two intimate settings. The cozy Löwen-Stüberl seats 15–20 for private celebrations, while the main restaurant welcomes up to 25 guests in a relaxed, stylish atmosphere. The menu is a reflection of the season, from refined fish dishes to hearty roasts. A standout example is the “Best-of-Alexander-Menü,” a 10-course tasting event showcasing the chef’s signature work. For 2026, the restaurant has earned a recommendation in the Guide Michelin, a testament to its consistent quality and thoughtful approach.
Beyond the dining rooms, Alexander Ruhland is developing a new project called “Alexanders Passion” — a dedicated space that promises to push his creative, tradition-rooted cuisine even further. The Landgasthof also hosts cooking courses and offers a large event location for gatherings, always with the same philosophy: honest food, personal service, and a genuine sense of welcome.
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