The story
In the small Franconian village of Gössersdorf, just outside Kulmbach, the Gasthof Alex has been a place of hospitality since 1886. Now run by the fifth generation, chef Domenik Alex and his partner, Madlen Häckel, have turned the family’s former farm and pub into a refined retreat. In 2023, their work was recognized with a Michelin star—a nod to a kitchen that honors its Franconian roots while speaking a modern culinary language.
From Wednesday to Saturday, Domenik Alex presents a six-course menu built around the seasons and his own, clear vision. He describes his approach as pur, modern, and without unnecessary fuss - a style that earned the Gasthof a place in the Michelin guide for high quality cooking. The dishes find their balance between the familiar and the unexpected: a classic Franconian “Kartoffel mit weißem Käs’” sits alongside subtle, cosmopolitan touches, like yuzu instead of lemon or Belper Knolle cheese in place of Parmesan.
The kitchen’s heart is a massive wood-fired stove, installed by the chef’s grandparents in the 1960s. On Sundays, it comes to life for the traditional Franconian lunch: slow-cooked roasts, handmade dumplings, and the kind of hearty fare that has anchored this inn for generations. The restaurant itself is a study in warm minimalism—light wood, a single massive oak table hand-restored by the chef’s mother, and fine porcelain from Limoges. It’s a setting where the food and the genuine, unhurried hospitality of Häckel take center stage.
Recognition
Ambience
Details
History
High quality cooking
Concept Fine dining in a traditional Franconian inn, surrounded by meadows and forests. Six-course menu with a shared start at 6:30 p.m., family table on Sunday afternoons. Culinary Style After gaining experience in high-end kitchens, Domenik Alex has not lost his love for his homeland – quite the opposite. He is boldly steering the family inn into the modern era in its fifth generation. His cuisine impresses with a creative twist: the scallop with leek, tarragon, and macadamia nut brings an international flair, while the Bamberger Hörnchen with curd, lovage, and whey is his signature dish – the traditional "potatoes with white cheese" receives a contemporary variation. The chef confits the potato, served alongside potato chips, spiced quark cream, and a vinaigrette made from whey and green herb oil. Wine A small, refined selection featuring 20 wines. Ambiance Minimalist setting with abundant light wood, minimal decor, and no frills. Madlen Häckel tends to the guests with genuine warmth. Verdict Grounded yet highly creative – a concept worth emulating.
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