Ehrbar Fränkische Weinstube

The story

Ehrbar Fränkische Weinstube Frickenhausen: Award-Winning Franconian Dining

Timber frames and a Templar past

Ehrbar Fränkische Weinstube in Frickenhausen offers established Franconian cuisine within a structure rooted in the region's long history. A former sheep shed from 1576 transformed into a restaurant when Mayor Franz Ehrbar opened the doors in 1926. Owner Harald K. Kleibe acquired the property in 2013 together with chef Sebastian Stahl. Diners gather under exposed timber framing or retreat to the Ritterstube, a medieval room constructed around the ruins of a Templar chapel from 1307. The Schlemmer Atlas grants the venue one-and-a-half spoons, noting the cozy setting where guests enjoy cool tankards outside beneath grapevines.

Fresh preparations and local traditions

Sebastian Stahl directs the kitchen since April 2013, drawing on training at Restaurant Zarges and the Schweizer Hof in St. Moritz. He builds every dish from raw ingredients, avoiding pre-made spice blends and sauces entirely. The menu centers on seasonal produce from the area, highlighting morels during their spring appearance and a weekly Schäufele roasted in the oven pipe with Bavarian cabbage and potato dumplings. The kitchen also specializes in a crispy duck prepared with or without bones. Stahl sources meat from ethical farms while maintaining deep ties to Franconian cooking methods.

Rooms and the wine garden

The interior spaces echo the village's viticultural background, offering distinct areas like the historic vault and the Frickenhäuser Stuben. A romantic wine garden provides seating outdoors where visitors pair their meals with fine wines from the Franconia region. Shutters and folk-style furnishings complete a decor that feels like a living archive of local culture. This combination of rustic surroundings and serious food preparation keeps the restaurant well-regarded among patrons seeking authentic regional flavors.