Lammershof Stuben

The story

Lammershof Stuben, Birkenau: Farm-to-Table Dining in a Historic Half-Timbered Inn

A place where time slows down

Step into the Lammershof Stuben and you enter a world where the past and present meet with ease. The restaurant occupies a lovingly restored, 300-year-old half-timbered farmhouse in Birkenau-Löhrbach. Inside, the owners have crafted the furniture themselves – solid oak tables, benches, and cabinets built in the on-site wood workshop. A handcrafted tiled stove warms the room in winter, while the bleached oak interiors add a clean, modern counterpoint to the historic beams. Outside, the terraced garden offers three levels of seating, a water feature built from an old farm implement, and an uninterrupted view of the bison and red deer grazing on the property’s own pastures.

Cuisine rooted in the land

The kitchen at Lammershof Stuben is described as “ursprüngliche, archaische und ungezähmte Küche” – original, archaic, and untamed. This is farm-to-table cooking in the truest sense. The restaurant is part of a holistic estate that includes a bison farm and a butchery. The menu draws directly from these animals: bison burgers, bison goulash, and a rustic rump steak are staples. Seasonal vegetables, house-made Spätzle, and regional cheeses round out the offerings. The kitchen’s philosophy centres on respect – for the guest, for the ingredient, and for the craft. No shortcuts, no hurry.

Recognition that speaks for itself

Michelin has taken note of this commitment. The Lammershof Stuben received the Michelin Green Star in 2021 for its sustainable practices, and the guide continues to recommend the restaurant. The award underscores what the team has long practised: no chemical fertilisers or pesticides on their 45 hectares of meadows and forests; the animals live outdoors year-round, feeding naturally; even the hot water is generated from wood chips produced from the estate’s own timber. This is not marketing – it is the daily reality of the kitchen.

A menu that changes with the season

While the bison burger is a Monday staple (and a local institution at €17), the à la carte menu evolves. Starters like goat’s cheese with caramelised walnuts or a charcuterie board from the in-house butchery give way to mains such as bison roulade with potato purée and red cabbage, or a vegetarian option with seasonal vegetables and champignon cream sauce. The wine list features regional producers, notably from the Pfalz. For those seeking an even more refined experience, the adjacent fine-dining restaurant WILD X BERG offers a tasting menu, but the Stuben remain the heart of the house – warm, unpretentious, and deeply connected to the land.