The story
In the heart of Auerbach in der Oberpfalz, SoulFood has established itself as a destination for those seeking refined international cuisine with a clear farm-to-table philosophy. The restaurant, which proudly holds a Michelin star for high-quality cooking, brings a sense of occasion to every meal without sacrificing warmth or approachability.
The team at SoulFood celebrates its 14th anniversary with a special week dedicated to the cuisine of Austria, reinterpreting classic dishes like Wiener BackHendl, Kitzbühler Speck, SpinatKnödel, GulaschSafterl, KäseSpätzle, and SacherTorte. This seasonal event, offered as a six-course imperial menu, reflects the kitchen’s talent for honoring tradition while adding a contemporary touch. The menu includes two small kitchen greetings, Brettljausen, and confectionery, priced at 155,00 €.
Beyond these celebratory moments, the restaurant’s daily offerings are rooted in the same commitment to quality. The international cuisine here is not about flashy trends but about letting ingredients speak. The farm-to-table approach means the kitchen works closely with regional producers, ensuring that each plate is built on fresh, seasonal produce and thoughtfully sourced meats.
The atmosphere at SoulFood is one of understated elegance. The dining room is designed to be both comfortable and refined, making it suitable for everything from a quiet dinner for two to a celebratory gathering. The team takes pride in providing attentive service that anticipates needs without hovering, allowing guests to focus on the food and the company.
For those traveling from further afield, the restaurant has partnered with a nearby boutique hotel, Landgasthof und BoutiqueHotel Zur Leonie, and offers a shuttle service to ensure guests can fully enjoy their evening without worrying about the drive home. This thoughtful touch is part of a larger philosophy: SoulFood is a place where every detail is considered, from the sourcing of ingredients to the final bite of confectionery.
Recognition
Ambience
Details
History
High quality cooking
Concept A small, personal fine-dining restaurant featuring two menus located at the central market square. Culinary Style Since the restaurant opened in 2012, Michael Laus has been behind the stove, presenting internationally inspired, creative dishes such as red shrimp tartare with colorful melons, avocado, elderflower amaranth, and a melon shot. He serves milk veal cooked pink with chickpeas, zucchini, eggplant, tahini, pomegranate, and vadouvan spice. A rich dessert features lemon custard with apricot, forest honey, lemon thyme, almonds, and honey ice cream. Wine Christine Heß is in charge of the wine list. The focus is on German selections, though Austria, Italy, France, and Spain are also well represented. Atmosphere Floor-to-ceiling windows, elegant slatted walls, and comfortable lounge chairs. Timeless. Conclusion Relaxed indulgence with high standards in a stylish setting.
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