Alte Mühle

The story

Alte Mühle in Rödental near Coburg – Michelin Recommended Mediterranean Dining

A Historic Setting in Rödental

Just outside Coburg, in the quiet village of Oberwohlsbach, the Alte Mühle sits between two softly flowing mill streams. The building, originally a flour and sawmill from 1902, was lovingly renovated in 1995 after decades of dormancy. Today, it houses both a small superior hotel and a restaurant that has earned a Michelin Recommended award – a sign of its steady commitment to quality.

The setting is calm and unspoiled, surrounded by meadows and woods, with direct access to the Jakobsweg hiking trail. In summer, the Mühlengarten opens for outdoor seating, allowing guests to dine under the trees beside the water.

Seasonal Mediterranean Cuisine

The kitchen here is guided by the rhythm of the seasons. Every four to six weeks, a new menu emerges, built around whatever is ripening locally. The cuisine has a Mediterranean touch – fresh, refined, and rooted in regional products. Dishes like Tatar vom fränkischen Weiderind on green asparagus with kimchi mayo, or a light bouillabaisse with salmon, prawn, and turbot, appear on the seasonal “Blütezeit” spring menu. A main course of Boeuf Bourguignon with glazed baby vegetables and nut butter mash, or roasted Skrei fillet on herb risotto, shows the kitchen’s range.

Wine pairings are carefully chosen, with a list that spans Franconian classics and international labels. The bar, designed as a historic mill wheel, invites guests to linger over an aperitif or digestif.

Family Hospitality

Since January, Manuel Knorr and his wife Stefanie have been running the family business in the second generation. Their philosophy is simple: guests arrive as guests and leave as friends. The service is warm and personal, with a skilled team that treats every evening as a genuine encounter. Whether you come for a full tasting menu or just a glass of wine at the mill-wheel counter, the atmosphere is relaxed and unhurried.

The Alte Mühle is a place where the food, the setting, and the hospitality feel coherent – no show, just substance. And that is precisely what makes it worth the visit.