Bayerischer Hof

The story

Bayerischer Hof Heiligenberg: Country Cooking at a Michelin-Recommended Landgasthof

Over 120 Years of Hospitality in Heiligenberg

The Bayerischer Hof in Heiligenberg is a classic German country inn with a history stretching back to around 1900, when the building first housed a bakery. Today, it is run by Karl Norbert Leykauf, a certified Küchenmeister (master chef), and his wife Anke. They have transformed this family establishment into a destination for those seeking honest, creative home cooking in a relaxed setting.

Since 2017, the restaurant has been consistently recommended in the Guide Michelin Deutschland, a recognition that speaks to the quality of Leykauf’s work. The atmosphere is that of a traditional Landgasthof: a cozy Bierstube near the entrance, a dining room, and a newer beer garden behind the house. The setting in Heiligenberg is peaceful, surrounded by walking and cycling paths.

From Nose to Tail: The Kitchen's Philosophy

Chef Leykauf’s approach to country cooking is rooted in the philosophy of using the whole animal. He is particularly known for his offal dishes, offering calf’s liver, veal head, sweetbreads, and goose liver throughout the year. A standout dish is his calf’s liver with red wine shallots, chanterelles, balsamic jus, wild broccoli, and thyme potatoes. The shallots are prepared almost like a confit—dusted with icing sugar, steamed, then cooked down with grenadine and red wine for a deep color and sweet-savory finish.

Alongside these refined dishes, the menu changes with the seasons, featuring regional fish, vegetables, and game from local hunting. A daily lunch menu offers hearty, affordable options like Rahmgeschnetzeltes with Spätzle or a classic schnitzel.

A Welcoming Host in the Linzgau Region

The Bayerischer Hof is more than just a restaurant. It also operates as a hotel with nine rooms and offers a comprehensive Partyservice for events, from weddings in the nearby Sennhof to corporate catering. Anke Leykauf recommends wines from the Lake Constance region—Pinot Noir, Müller-Thurgau, and Pinot Blanc—to accompany the meals, rounding out an experience that is both down-to-earth and deeply satisfying.