Landgasthof Hirsch

The story

Landgasthof Hirsch, Ulm | Award-Winning Bavarian-Swabian Dining

Roots and family tradition

Landgasthof Hirsch in Ulm anchors the local Bavarian-Swabian cuisine with a menu built on seasonal ingredients and time-honored recipes. The Blaser family now guides the kitchen, continuing a documented hospitality tradition that stretches back to 1720 while honoring the site’s origins as a late-eighteenth-century hunting lodge. Recognition from the Schlemmer Atlas reflects this steady execution, awarding the property multiple spoons for consistent quality. Guests gather in several comfortable spaces, including a dedicated fireplace room where wood stoves warm the evening air.

The regional kitchen

Spring asparagus stands out as a particular highlight whenever the growing season arrives, anchoring a broader roster of trusted local standards. Chefs prepare veal medallions in creamy sauce accompanied by buttery Spätzle and glazed carrots, then layer richer preparations alongside lighter choices. Fileted beef wrapped in puff pastry sits next to slow-braised pork cheeks finished in a dark beer reduction. Every plate balances straightforward tavern warmth with careful technique, ensuring the Swabian cooking style remains both familiar and precise.

Four dining rooms and a summer terrace

The restaurant occupies four separate gastronomic spaces that accommodate everything from quiet weekday lunches to larger weekend gatherings. Wooden accents and comfortable seating create a grounded environment without sacrificing clarity or sightlines. Outside, the Kastaniengarten terrace extends the dining area when the weather turns mild, letting guests watch the street while eating. International flavors occasionally appear beside regional staples, allowing visitors to navigate between classic tavern fare and contemporary plates within the same visit.