The story
Gasthof-Restaurant Hirsch in Bad Ditzenbach anchors its culinary program in centuries-old traditions while embracing modern techniques. Brothers Andreas and August Kottmann run the kitchen at this family-run establishment, which has operated continuously for more than two hundred years. Their approach defines a distinct style of Swabian cuisine, rooted in seasonal ingredients sourced directly from the surrounding Alb landscape. Every dish reflects a careful balance between regional heritage and contemporary refinement.
Guests frequently seek out the house’s signature preparations, particularly the tender Schwäbischer Rostbraten and the slow-cooked Rehschäufele. The kitchen also processes Heidschnucken, lamb, and goat raised on local pastures, showcasing the versatility of Swabian cooking. For those wanting a deeper immersion, an eight-course aroma menu pairs each plate with custom-distilled spirits from the on-site facility. A five-course surprise option remains available for diners who prefer guided exploration.
The property sits quietly at the edge of the village within a traditional timber-framed structure. Its location in the Gaisentäle valley provides a backdrop of rolling hills and historic orchards. Visitors often remark on how the space feels both grounded and inviting. This steady commitment to quality earned recognition from the Schlemmer Atlas, validating decades of consistent hospitality.
Recognition
Ambience
Details
History
Traditional half-timbered inn on the green outskirts of the village, with its own schnapps distillery. The restaurant serves delicious snack dishes, Swabian roast beef, roasted venison shoulder, and a five-course surprise menu.
Location
