The story
Deep in the Bavarian Odenwald, the Abt- und Schäferstube occupies a restored monastery building that dates back to 1446. Originally a Benedictine estate, the Schafhof Amorbach sits within the nature park, surrounded by pine forests. The restaurant’s name – “Abbot’s and Shepherd’s Room” – reflects its dual heritage of monastic tradition and rural hospitality. The atmosphere is calm and unhurried, with vaulted ceilings, stone walls, and a sense of history that complements the dining experience.
Head chef Daniel Stelling leads a team that includes sous chef Aniello Miele. Their cooking is contemporary in style, but rooted in the surrounding landscape. The kitchen emphasises regional and sustainable sourcing: ingredients come from local producers, and the menus change with the seasons. A typical meal might start with a croustard with crab cocktail cream, move to marinated kingfish with miso cream, and continue with roasted salt marsh lamb with pine nut crust. The kitchen also offers a “Schafhof Genussmenü” – a tasting journey that showcases the breadth of the team’s technique.
The restaurant’s wine programme is a point of pride. The vaulted cellar, built in 1524, holds a carefully curated selection that includes both international rarities and a strong focus on Franconian wines. Service manager Hüseyin Ünal and his team guide guests through the list, matching each dish with a suitable pour. The emphasis on local wineries is a natural fit for a kitchen that values regional identity.
The Abt- und Schäferstube has been recommended by the Michelin guide, a mark of its consistent quality. The restaurant is part of a larger hotel, but the dining room operates independently, with its own entrance and dedicated service. Whether you choose the full tasting menu or a few à la carte dishes, the experience is one of precision and calm – a contemporary meal in a setting that has nourished travellers for centuries.
Recognition
Ambience
Details
History
Concept A traditional establishment that seamlessly combines fine cuisine, living history, and cultivated tranquility. Culinary Style The new head chef, Daniel Stelling (formerly of the "Kurfürstenstube" at the Europäischen Hof in Heidelberg), excels with creative flavor combinations drawn from diverse culinary traditions. This is evident in the finely balanced kingfish with leche de tigre, frozen tamarillo, sweet potato, and sand whelk ceviche. "Our Coconut," featuring braised pineapple, baba au rhum, Creole sauce, and passion fruit sorbet, transports us straight to the Caribbean. Wine Over 200 wines, with a focus on the nearby Franconian wine region. Highlights include Schafhof exclusive bottlings and the house-distilled spirits. Atmosphere The Hideaway at the forest edge remains a sanctuary for relaxation and refined comfort. Attentive service under Hüseyin Ünal and host Dominik Schmidt create a relaxed ambiance. Concept A traditional establishment that seamlessly combines fine cuisine, living history, and cultivated tranquility.
Amidst the green hills of the Bavarian Odenwald Nature Park, the historic monastery estate features game specialties and fine French menus. The head chef is Daniel Stelling.
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