The story
Liedberger Landgasthaus Korschenbroich serves classic German regional cuisine, guided by a family lineage that traces back to two sets of grandparents who originally established the property. Simone Schmitt completed her training as a certified hotel business administrator before stepping into management alongside her husband, Peter. Peter brings extensive professional experience, having worked in spa resorts, earned time in Eckhart Witzigmann’s Michelin-starred Aubergine kitchen in Munich, and managed service operations for major hospitality groups. His return to active cooking now anchors the daily menu at the property they inherited from their families.
The kitchen highlights straightforward techniques that let quality ingredients speak. Diners often encounter beef tartare prepared fresh daily or cod fillets finished with a saffron mustard crust. To mark twenty-five years of operation, the team has launched a rotating series of courses drawn directly from their most successful award-winning menus over the decades. This approach keeps German cooking grounded while allowing seasonal shifts to guide the plate composition.
The sixteen-room brick complex dates to the nineteenth century and surrounds a central courtyard that invites lingering meals. Guests choose between the glass-walled winter garden known locally as Picknick, the traditional Liedberger Stube, or the shaded outdoor terrace. These settings earned the establishment two ladles in the latest Schlemmer Atlas for their consistent hospitality and practical layout. The space comfortably accommodates both casual weekday lunches and larger private gatherings up to one hundred and forty attendees.
Recognition
Ambience
Details
History
The 19th-century brick courtyard complex is perfectly suited for celebrations with all its spaces. It features a conservatory restaurant, café, and courtyard garden.
Location
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