Gaststube Zum Klosterbräu

The story

Gaststube Zum Klosterbräu, Neuburg an der Donau – Michelin-Recommended Bavarian Dining

A Monastery Kitchen with Michelin Recognition

Gaststube Zum Klosterbräu is set within a former Benedictine convent founded in 976, its kitchen recommended by the Michelin guide. The restaurant occupies part of the Romantik Hotel Zum Klosterbräu, surrounded by a 1-kilometer natural stone wall from the 14th century. Here, Chef Otto Böhm and his team prepare Bavarian and seasonal cuisine, drawing on centuries of culinary tradition.

The Open Kitchen and Seasonal Menus

The heart of the restaurant is its open kitchen, where guests can watch the cooking. The menu offers three choices: a traditional menu, a vegetarian option, and a five-course gourmet menu. Weekdays bring a reasonably priced Mittagsmenü, a three-course lunch that changes weekly. An example from March 2026 includes Filetspitzen vom Hohenloher Rind with spring vegetables and white pepper sauce, or Kikok-Maishähnchenbrust with wild broccoli and tagliatelle.

Regional Sourcing and Signature Dishes

The kitchen works closely with local producers. Schrobenhausener asparagus, grown on sandy soils for a uniquely nutty flavor, comes from the Koppold family. Fish is supplied by the Reile brothers, who are also passionate hunters and provide excellent game. Meat and sausages come from the Bäuerliche Erzeugergemeinschaft Schwäbisch Hall, known for its short supply chains and animal welfare. The Paletta family’s Bachbauernhof supplies duck and goose.

Standout dishes include the slow-braised Altmühltaler Milchlammschulter in a cast-iron pot and the crispy Bauernente from the roasting oven. Vegetarian options feature freshly made ravioli and stuffed zucchini blossoms with seasonal vegetables. Desserts are not forgotten – the famous Apfelstrudel uses apples from the monastery garden, served in the Malztenne or the Klostergarten.

Atmosphere and Historical Setting

Dining takes place in the historic Gaststube, a space that blends tradition with comfort. In warmer months, the 3-hectare Klosterpark offers outdoor seating among old walnut trees and blooming meadows. The restaurant also boasts a selection of VDP Prädikatsweine, served in the Rosengarten. The atmosphere is unhurried and welcoming, supported by a team that has been recognized as “Bestes Gasthaus Deutschlands 2025” by Der Feinschmecker magazine.