Landhotel Küffner

The story

Landhotel Küffner Pfedelbach: Award-Winning German Cuisine & Country Hospitality

The kitchen and its hosts

German cuisine takes a grounded form at Landhotel Küffner in Pfedelbach, where owners Nicole Habel-Küffner and Martin Eberhardt run a kitchen focused on seasonal produce and regional sourcing. Their approach earned the property one ladle in the 2026 Schlemmer Atlas, a recognition built on consistent execution rather than fleeting trends. The cooking team prepares familiar foundations like onion roast beef and rump steak, while rotating weekly themes such as Monday schnitzel evenings. A dedicated breakfast staff led by Conny Bradaric opens the day with local ingredients before lunch service begins at eleven thirty.

Seasonal plates and house specialties

Summer brings a focused chanterelle menu that transforms wild mushrooms into heartier mains and lighter accompaniments throughout August. The sausage salad and leg of lamb appear regularly alongside classic cuts, reflecting a straightforward approach to German cooking that avoids unnecessary complexity. Guests can pair these dishes with wines from the house list or beer brewed on site. The kitchen treats each ingredient with practical care rather than theatrical presentation.

The dining space and guest areas

Forty eight rooms spread across the main building provide quiet rest after a meal, while the newly updated entrance bar offers a relaxed spot to linger. The restaurant itself maintains an open layout that encourages conversation without sacrificing acoustic comfort. Warm materials and uncluttered tables keep the focus on the food and the company sharing it. Regular visitors recognize this balance as the reason the establishment holds its standing among regional travelers.