The story
At HIO in Hilzhofen, just outside Neumarkt in der Oberpfalz, the kitchen listens to the land. The team describes their philosophy as “unpretentious, honest, rooted” – a contemporary fine dining culture that starts on their own field, pastures, and forests. Here, the menu is dictated not by a chef’s whim but by the habitat, the season, and the moment itself.
Guests are invited on a culinary journey through the Oberpfälzer landscape. A meal at HIO is not a quick turnover affair. The evening begins at 18:30 at the restaurant bar, followed by a walk to the field for a “à la minute” amuse-gueule. Service starts sharply at 19:00 with a unified six-course menu served to the 14 to 16 seats, allowing the kitchen to act as one. By 21:00, the cooking is done.
HIO is physically and philosophically linked to the MEIER, the traditional Wirtshaus (pub) on the same Hilzhof estate. This pairing, they explain, creates a sustainable fine dining loop: what one kitchen doesn’t use, the other does. There is no waste, only a cycle of use. The influence of Nordic, French, and Japanese cuisine can be felt in the seemingly simple dishes, but the soul remains purely Upper Palatinate. This commitment to a localized, sustainable cuisine has earned the restaurant a Michelin Recommended distinction for 2026.
The six-course menu (€166) is a fixed, single-sitting affair. An accompanying wine flight (€89) or non-alcoholic pairing (€79) is curated by the sommelier. For younger gourmets up to 25 years old, a “Young Vegetables” menu is offered one Thursday per month for €89. A dedicated children’s menu (five courses, €68) is available for up to age 12. While the team accommodates vegetarian and pescatarian diets on request, they are clear that vegan options are not possible, and they cannot adapt to every intolerance. The focus remains on what the land provides, with integrity and without compromise.
Recognition
Ambience
Location