Landhaus Gräfenthal

The story

Landhaus Gräfenthal: Classic Franconian Cuisine in Bayreuth

A Century of Family Tradition

A little more than a hundred years ago, the Landhaus Gräfenthal opened its doors in Bindlach, just outside Bayreuth. Today, Peter Lauterbach runs the house in the fourth generation. He grew up in the kitchen, and after honing his craft in some of Europe’s top restaurants—including the Schwarzwaldstube, and kitchens in St. Moritz, Zurich, Ascona and Australia—he returned home to set the culinary tone. The result is a restaurant that blends a deep-rooted family warmth with a chef’s worldly experience.

A Philosophy of Sourcing and Sustainability

The Lauterbach family places sustainability at the heart of their work. They source beef, pork, fish and game from small producers in the immediate Franconian region—what they call “Herzbluterzeuger” (passionate producers). Since 2023, the restaurant is a member of the association Freakstotable – Wir erhalten Lebensmittel, which supports their mission to preserve food and reduce waste. The wine list, awarded the Gault Millau Grand Selection Award, features over 400 labels.

The kitchen’s approach is rooted in classic cuisine but never static. “Everything must be questioned,” says Peter Lauterbach. He and his team search for the best techniques and ingredients, drawing on influences from France and Asia without losing sight of the local identity.

The Menu: Franconian Soul with Precise Execution

On Sundays, the restaurant serves a traditional roast with dumplings (Klöße) – a Franconian institution. “A Sunday without dumplings would lose much of its greatness,” the menu reads. The vegetables are regional, the meat comes from the immediate area.

The evening menu evolves with the seasons. Starters include a delicate Bachforelle (brook trout) with horseradish vinaigrette and herb bread chips, or Dim Sum vom Hauenreuther Schwein with shiitake and pork bone bouillon. Main courses range from Bauch vom Hauenreuther Schwein (pork belly) with pointed cabbage and lemongrass, to Zander from the Ijsselmeer with carrot, lime and peanut. A standout is the Wildhase aus heimischen Wäldern nach königlicher Art (wild hare royal style) with salsify, pickled red cabbage and black truffle. Desserts include a dark chocolate creation from “Original Beans” with citrus and peanut, or a simple Cassis with walnut and white chocolate.

The four-course menu (€79) offers a curated journey through the kitchen’s seasonal repertoire.

Recognition and Atmosphere

The Michelin guide has recognised Landhaus Gräfenthal as Recommended, praising the consistent quality of the cooking. The atmosphere is personal and unpretentious—a family house where guests feel the warmth of a long tradition. The dining room is inviting, and in good weather the outdoor seating lets you enjoy the quiet Franconian countryside.

For anyone seeking a genuine taste of Franconia, executed with modern precision and a clear conscience, Landhaus Gräfenthal delivers.