The story
In the heart of Ostrach, between Lake Constance and the Swabian Alb, the Ermler family has been running the Landhotel zum Hirsch for five generations. The building itself has housed an inn since at least 1560. Today, Johannes Ermler leads a five-person kitchen team with a clear focus: regional Swabian-Baden cooking made from local ingredients.
The guesthouse is a family affair. Johannes Ermler and his wife Eveline keep the traditions alive, welcoming guests into a space that feels both historic and lived-in. The Gaststube is lined with old wood paneling, the windows dressed with linen curtains from another era, and the tables are set with vases from a local pottery. It is a place where comfort comes naturally.
The kitchen changes with the calendar. Spring brings early vegetables, May scholle, and asparagus. Summer means lighter fare served on the idyllic garden terrace under old birch and oak trees. Autumn features game and wild mushrooms from the local forests. Winter calls for roasted duck, goose, and hearty braises with Swabian noodle specialities.
Classics like Maultaschen, Zwiebelrostbraten, hand-scraped Spätzle, and lentil stew sit alongside international touches. Every meal begins with fresh bread and homemade schmalz. The wine list highlights regional bottles from the Bodensee and Swabia, plus a few from farther afield. A fresh regional beer is always on tap.
The Michelin Guide has awarded the Landhotel zum Hirsch a Bib Gourmand for many years, praising its "outstanding value for money" and "excellent cooking." The award reflects what the Ermler family does best: honest, flavorful country cooking served with genuine hospitality. Whether you are staying overnight, stopping by for lunch, or celebrating on the sun-drenched terrace, the food here is the steady, reliable star.
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