The story
In his Genießer Stube, the award-winning gourmet restaurant within the Romantik Hotel Landhaus Biewald in Friedland, Raub practises a straightforward, product-driven style of cooking. The Michelin guide sums it up clearly: “Daniel Raub puts the product at the centre of his cooking, without much fuss, but with plenty of expression.” That recognition — alongside a coveted Michelin recommendation for 2026 — places this classic cuisine destination firmly on Germany’s culinary map.
Raub is the third generation of his family to run the business. After an early detour into a tax-advisor internship, he trained at the Michelin-starred Restaurant Hohenhaus and later at Dieter Müller’s three-star Schlosshotel Lehrbach. By November 2014, his own Genießer Stube had earned its first star. Today, he continues a family tradition of “substantial, high-quality classic cuisine,” as the Gusto guide describes it.
The setting reflects the cooking: historic half-timbering integrated into a clean, timelessly elegant dining room. Dishes change with the seasons and rely on top suppliers. A sample evening might begin with sea food — Saint-Pierre on artichoke, wild prawn with Parmesan, white halibut on pimiento emulsion — then move to game such as venison, squab or bison, finished with raw-milk cheese from affineur Waltmann in Erlangen.
Gault&Millau notes Raub “concentrates on few but always harmonious components and dispenses with everything unnecessary on the plate.” The wine list, curated to match, benefits from expert guidance. For those who appreciate cooking that lets the ingredient speak, the Genießer Stube delivers enjoyment without pretence.
Recognition
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A stopover for a fine meal: In the charming country house near Göttingen, chef Daniel Raub and his team serve, for example, crispy sea bass, pan-fried goose liver, and Breton lobster.
Concept Daniel Raub presents fine dining at the gourmet restaurant of Landhaus Biwald. The "Gourmet Menu" is served with up to six courses. Cuisine Style The classically French-inspired cuisine follows the seasons and features the finest ingredients. Daniel Raub's menu begins with three fish courses: wild salmon, sturgeon fillet, and sea bass with risotto. The saddle of venison is served with forest mushrooms, and the final course comes from master affineur Waltmann in Erlangen. A vegetarian menu is not available. Wine German and French wines are featured on the list, with a total of 300 selections. Sixteen wines are served by the glass. Atmosphere Dishes are served at tables set with white linens in the cozy parlor of the old timber-framed building, complete with wooden beams and leaded glass windows. In summer, guests can dine in the conservatory or on the terrace. Conclusion Warm hospitality and high standards in a stylish setting.
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