Gasthaus Hofmann

The story

Gasthaus Hofmann: Bib Gourmand Country Cooking in Priesendorf, Germany

A former farm in the Steigerwald

Gasthaus Hofmann sits in the tiny hamlet of Schindelsee, surrounded by the forests and fields of the Steigerwald. The building was once a working farm, and that heritage is alive in the kitchen today. Bettina Hofmann leads the team, cooking with the same respect for the land that the farm once demanded. The restaurant’s weekly changing menu reflects what is ripe, ready, and sourced from nearby producers — from wild game and fish to vegetables from Bio-Gärtnerei Vielfalter and eggs from the restaurant’s own hens.

Handcrafted, seasonal country cooking

This is country cooking at its most deliberate. The kitchen works with a short, rotating carte that changes each week, so the dishes are always tied to the season. A recent four-course menu (92 €) featured ikarimi salmon with avocado and fresh cheese, deboned quail with celery purée and beluga lentils, beef rump with a marrow crust and savoy cabbage wrap, finishing with an eclair of white espresso, mollebusch herb, and damson plum. A vegetarian four-course alternative (76 €) offers celery carpaccio with goat cheese and truffle, spinach dumplings in brown butter, and porcini-ricotta maultaschen. Each course is matched with wines from small Franconian growers, or with non-alcoholic pairings from Manufaktur Geiger.

Regional roots, Michelin recognition

The restaurant’s commitment to short supply chains and house-made specialties — smoked ham, fruit preserves, even the bread from Bäckerei Söder in Priesendorf — earned it a Michelin Bib Gourmand, which rewards good quality at a fair price. That recognition fits naturally here: the cooking is precise but never fussy, rooted in the ingredients rather than in trends. The dining rooms are calm and unfussy, and in warm weather the wind-protected terrace offers a quiet spot to eat. Private events can be arranged in the two guest rooms, with the same seasonal menu and personal attention from the Hofmann team.