The story
Since 1921, the Häge family has guided hospitality in Langenau, where Restaurant Hochzwei now presents refined modern German cuisine. Hans Häge Jr. returned to the property in 2007 after completing apprenticeships at other Michelin-starred establishments, bringing a disciplined approach that secured his first star in 2013. His father remains active in the kitchen, collaborating closely to balance traditional Swabian foundations with an open perspective on international ingredients. The official transition to the Hochzwei name highlights this shared methodology.
The kitchen builds its reputation around precise technique and seasonal sourcing, a consistency that drew praise from Der Feinschmecker and the Schlemmer Atlas. Patrons navigate structured tasting itineraries or reserve the Wednesday and Thursday White Card experience, where the team delivers unannounced compositions. Signature plates feature veal shank ravioli with eel and pumpkin, while the fish offerings highlight lake trout accompanied by cauliflower, pear, and a sharp ponzu reduction. Sommelier Gitte Benz crafts the accompanying wine selections to complement the kitchen’s approach to regional German cuisine.
The dining room underwent a complete structural refresh in 2023, introducing a bright layout with generously spaced tables designed for quiet conversation. Management encourages relaxed attire, allowing the environment to function smoothly for both milestone celebrations and regular weekday visits. Every operational detail reflects a straightforward philosophy rather than rigid theatricality. This measured pacing ensures that the food retains its position as the primary focus throughout the evening, reinforcing why Langenau stands out for ambitious Swabian-inspired cooking.
Recognition
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Head chef Hans Häge and his team offer their guests several evening menus in the newly designed 2023 fine-dining area Hochzwei – one featuring fish, a regional one, and an international menu.
Concept A kitchen that delights traditionalists and cosmopolitan diners at a high level. Kitchen Style Hans Häge Jr. took over as head chef in 2013, but his father Hans continues to lend a helping hand. Together, they succeed in making tradition lovers and curious diners happy – which also explains the restaurant’s name. For example, two preparations of veal with broccoli, celery purée, and napkin dumplings. The fish menu features lake trout with cauliflower, ponzu, and pear, or monkfish with North Sea shrimp and green curry. The signature “Hans Häge” menu serves veal shank ravioli with eel, pumpkin, and bullhead caviar. Wine Finding the perfect pairing is the specialty of sommelier Gitte Benz. Atmosphere The service is friendly, and the bright room with widely spaced tables creates a pleasant atmosphere. Concept A kitchen that delights traditionalists and cosmopolitan diners at a high level.
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