The story
L.A. Jordan is the fine-dining flagship of the Ketschauer Hof estate in Deidesheim, a town deep in Germany’s Pfalz wine country. The restaurant takes its name from a historic wine brand and brings a contemporary perspective to the table.
Chef Daniel Schimkowitsch leads the kitchen, crafting a menu that blends modern cuisine with a clear emphasis on seafood and shellfish – a contrast that plays out with precision and restraint. The cooking is light, ingredient-driven, and backed by a kitchen that clearly values technique.
In 2026, Michelin awarded L.A. Jordan two stars, recognising “excellent cooking” that balances creativity with clean execution. The award fits a restaurant where every plate is treated with quiet seriousness, from the seafood starters to the meat-focused main courses.
The wine list is a major draw, as you would expect from a restaurant tied to three historic Pfalz estates – von Bassermann-Jordan, Reichsrat von Buhl, and von Winning. Thoughtful wine pairings are available, and the cellar is deep.
The setting is refined but unstuffy. A lounge offers a lighter menu, while the main dining room and outdoor terrace (open in season) provide a comfortable backdrop for a long evening. Whether you come for lunch or dinner, L.A. Jordan delivers an experience that feels both of its place and quietly world-class.
Recognition
Ambience
Details
History
Excellent cooking
A winery, a hotel, and two restaurants – this is the ensemble surrounding the Ketschauer Hof. A bright aesthetic and an elegant interior characterize the gourmet area, under the direction of Chef Daniel Schimkowitsch.
Concept High-caliber fine dining in the historic setting of the Ketschauer Hof. A menu featuring 5 to 7 courses. Four-course options available on Wednesdays and Thursdays by advance reservation. Culinary Style Daniel Schimkowitsch’s menus rank among the most thoughtfully conceived and refined in the country, his fascination with Japan and premium ingredients shining through in purist-driven presentations. Highly aromatic and meticulously crafted from the very first small plates, ranging from an intense Thai beef salad to the “Pot au feu” made with Poltinger lamb. Norwegian scallops paired with Miyagawa mandarin perfectly showcase their freshness and quality, just as the firm-fleshed, finely glazed royal red fish does, accentuated with a wasabi beurre blanc and a sauerkraut-mirin quenelle. The main courses are equally dynamic: loin of lamb from Gutshof Polting arrives with a crisply rendered fat cap, accompanied by a crisp heart of lettuce and two complementary sauces (a classic jus and a vinaigrette) both infused with lamb notes. Wine Stephan Nitzsche offers knowledgeable and charming recommendations; his list of approximately 1,000 selections is internationally focused with an emphasis on the Palatinate region (notable vintage depth!). Atmosphere Stylish rooms blending historic charm (domed vaults) with contemporary minimalism, alternately with or without white tablecloths. Friendly and relaxed service; a lovely terrace in the inner courtyard. Verdict Masterfully presented fine dining in an evocative atmosphere.
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