The story
Cheval Blanc is the fine-dining restaurant within the Landhotel Weisses Ross, a family-run hotel in Illschwang that has evolved from a 15th-century inn into a modern 4-star-superior property. The restaurant stands as its own culinary statement, offering a sophisticated blend of classic and modern French cuisine that has earned a Michelin star.
At the helm is chef Christian Fleischmann, representing the younger generation of the family that has welcomed guests for seven generations. His cooking is deeply rooted in the surrounding landscape of the Oberpfalz, with its gentle hills and forests. The kitchen relies primarily on regional ingredients, many sourced from the hotel’s own butcher shop, guaranteeing freshness and quality. Menus follow the seasons, allowing the produce to speak for itself through refined, modern interpretations.
Cheval Blanc is a space for lovers of the exceptional. Guests are guided through a multi-course tasting journey that balances precision with a sense of place. The atmosphere is one of understated elegance, where the focus remains on the plate and the quiet rhythm of service. The restaurant’s Michelin recognition speaks to the consistency and ambition of the cooking, yet the tone remains welcoming – a reflection of the family’s hospitality.
Whether celebrating a special occasion or simply seeking a memorable evening, Cheval Blanc delivers a genuinely personal encounter with fine dining, set in the tranquil countryside of Bavaria.
Recognition
Ambience
Details
History
High quality cooking
In a peaceful village near Amberg lies this former 15th-century inn, family-run for seven generations. Gourmet and secondary restaurants, as well as a hotel and a local butcher shop.
Concept Refined, original cuisine in a modernly furnished Alpine-flair gourmet lounge. A menu, 5 courses. Culinary Style Even the thoroughly developed aperitifs shine brightly. With the trout tartare, yuzu gel and vinaigrette perfectly capture the sweet notes of mango and coconut foam. Christian Fleischmann's original philosophy of enjoyment, featuring precisely arranged texture trilogies, deeply explores the aromatic potential of predominantly local ingredients. The greatest pleasure comes from the portion of gently cooked turbot filled with parsley farce, accompanied by veal head vinaigrette and champagne hollandaise. As a refreshing sidekick, veal tongue salad with parsley root, its gel, and champagne vinaigrette plays alongside. Sidekick number two shines with sophisticated coolness: featuring tartare and sorbet made from parsley root. Wine Franconia and Austria play the leading roles in the cellar, which also boasts the finest selections from Bordeaux, Burgundy, and Tuscany. Homemade and well-matched non-alcoholic alternatives. Atmosphere Warmly familial. The eye-catcher is the transparent central "niche" in the lounge. Verdict Creative top-tier cuisine for high-class culinary pleasure journeys.
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