Landgasthaus Gidibauer-Hof

The story

Landgasthaus Gidibauer-Hof: Country Cooking in Hauzenberg – Michelin Bib Gourmand

A Historic Farmstead in the Bavarian Forest

Landgasthaus Gidibauer-Hof sits in the small town of Hauzenberg, tucked away on a quiet lane near the edge of the Bavarian Forest. The restaurant occupies a listed granite Vierseithof – a four-sided farmstead – that has been in the Ertl family for generations. The house is not easy to find, the owners say, and not easy to forget.

The philosophy here is one of patience and authenticity. “Nachhaltigkeit” (sustainability) is not a buzzword but a daily practice. The family works with local partners, suppliers, and craftsmen, and many ingredients come from their own kitchen garden and farm, where livestock grazes on natural pasture. The cooking is described as “bodenständig und echt” – down-to-earth and genuine – with a creativity that lets the produce speak.

Dining Rooms with Character

Guests can choose from five distinct dining spaces, each with its own history. The Bauernstube, a traditional farmhouse parlor, has been in use since 1839, with oxblood-painted beams and creaking pine floorboards. The Ochsenstall, once an ox stable, was renovated in 2010–2011 and now serves as the main restaurant, with direct access to the terrace. The Kuhstall, the former cow barn, is a spacious hall ideal for larger celebrations, opening onto the garden. There is also the intimate Nebenstube (Sissi Zimmer) and the Gewölbezimmer (Krautstube). All rooms are naturally ventilated and avoid recirculating air conditioning – a practical commitment to comfort and sustainability.

Seasonal Country Cooking, Awarded

The kitchen team lets the seasons guide the menu, drawing from what the surrounding nature offers at any given moment. This honest approach has earned the restaurant a Michelin Bib Gourmand, an award that recognizes good quality, good value cooking. The Bib Gourmand fits naturally here: this is refined country cooking without pretense, served in generous portions at fair prices.

The menu changes regularly, but typical dishes include a crispy roast duck with potato dumplings and red cabbage, braised ox cheek in red wine sauce with celery purée, and a Gidibauer schnitzel from straw-pork loin with potato-cucumber salad. For those who want to be surprised, the three-course Überraschungsmenü offers a spontaneous selection from the kitchen. Classics like Schweinsbraten (roast pork) with bread dumplings and kraut salad remain fixtures, while seasonal specials such as pumpkin fregola sarda with sweet potato curry foam appear when the weather turns cool.

A Place That Stays True to Itself

The Gidibauer Hof is not a restaurant that chases trends. The Ertl family deliberately keeps the hotel small – just nineteen rooms across three buildings – to preserve quality and individuality. The atmosphere is personal and warm; the service is described as “persönlich und herzlich.” Whether you sit in the historic Bauernstube or on the green inner courtyard terrace, the experience is unhurried and genuine.

For those seeking honest, seasonal country cooking in a setting that has evolved slowly over centuries, Landgasthaus Gidibauer-Hof delivers exactly what it promises.