The story
The Gruler family has been welcoming guests at Seehalde since 1917. Four generations have passed through its kitchen, and the calling seems to run in the blood. Today, brothers Markus and Thomas Gruler carry the legacy forward. Markus, the chef, creates refined interpretations of regional dishes, with a particular emphasis on fish from the Bodensee. Thomas manages the dining room and the wine cellar, curating a list of over 200 wines that is both broad and fairly priced. The restaurant’s Michelin Recommended status for 2026 reflects the precision and personality behind the plates.
The dining room is understated: walnut paneling, historic photographs, and a wide window front that draws the eye directly over the lake. In summer, guests move to the shaded terrace, where the sound of water lapping against the stone pier becomes part of the meal. The atmosphere is calm and unhurried, a place to take time for genuine enjoyment.
The cooking is seasonal, rooted in the region. Markus Gruler prefers fresh produce from local growers. His fish dishes have earned particular praise, but the menu also honours traditional Swabian dishes, each given a personal touch. The wine list, carefully selected by Thomas, offers pairings that complement the food without pretension. Whether you come for a leisurely lunch or a dinner by the water, Seehalde delivers a steady, honest kind of excellence.
Recognition
Ambience
Details
History
Concept Brothers Markus (Chef) and Thomas (Restaurant Manager) Gruler run the regionally oriented restaurant in the family-owned hotel directly on the lake, now in its fourth generation. À la carte dining and a regional menu. Culinary Style Markus Gruler celebrates the local region while also looking beyond traditional culinary boundaries. The menu features small bites of Lake Constance fish, as well as a lukewarm roll of calf’s head and octopus with pumpkin seed oil, runner beans, and pumpkin pearls. He serves a bouillabaisse made from Lake Constance fish with local cheese and rouille. For the main course, guests can choose between onion roast beef and Barbary duck, each offered as a two-course selection. Wine Thomas Gruler recommends selections from around 200 wines, with a focus on German varieties. Atmosphere Spacious tables are set against a walnut wood-paneled wall. The wide window facade offers a direct view of the lake. Terrace directly by the water. Verdict A creative interpretation of the region in a dreamlike lakeside setting.
Location
Facebook
Instagram