The story
Oswald’s Gourmetstube is the flagship restaurant of the Landromantik Hotel Oswald, a family-run wellness hotel in the Bavarian Forest. The restaurant has earned two Michelin stars for its “excellent cooking,” making it a destination for guests staying at the hotel as well as for locals from the wider Patersdorf region. The Gourmetstube is the culinary centrepiece of a property that also boasts an extensive spa with four pools and seven saunas – a combination that turns a fine-dining evening into a full weekend of relaxation.
The kitchen, focusing on Contemporary and Modern French cuisine, works with seasonal, market-driven ingredients. The menu is offered as a multi-course gourmet dinner, typically built around five precise courses that evolve with the seasons. While the restaurant is tight-lipped about specific dishes in its public materials, the emphasis is on clarity of flavour and technical finesse rather than complex distractions. The setting complements the food: the restaurant is part of the larger hotel, meaning the service is polished and the atmosphere is calm, without rush.
Oswald’s Gourmetstube is most often enjoyed as part of a longer stay. The hotel packages include nights of accommodation alongside a tasting menu, allowing diners to fully unwind after dinner. The package named "2 Nächte - 2 Sterne" is a direct invitation: two nights, two stars. For the most complete experience, the "Michelin Moments" package adds three nights, a full-body massage, and a glass of Champagne on arrival. These offerings underline that the restaurant is integrated into its wellness environment – the food is not isolated but part of a broader culture of hospitality and comfort in the Bavarian Forest.
Recognition
Ambience
Details
History
Excellent cooking
The village of Kaikenried in the Bavarian district of Regen has around 500 inhabitants, surrounded by the natural landscape of the Bavarian Forest. Right in the middle is the high-end cuisine of Thomas Gerber and his team.
Concept An irresistible invitation to classic French-inspired culinary creations in a distinctively elegant interior. A menu of 4 or 5 courses. Culinary Style Norway lobster with pumpkin ravioli in a superb crustacean jus, Breton turbot with seaweed dust and zucchini blossom chip in bouillabaisse broth, Limousine lamb in an herb crust with eggplant purée in its own jus: Thomas Gerber’s plates are rooted in classic French cuisine, subtly modernized, and masterfully executed. The kitchen can also be enchantingly Asian, for example when serving melt-in-your-mouth Toro (fatty belly) from sustainably caught Balfegó tuna as a starter, accompanied by zesty shiso sorbet, crisp ice plant, and spiced coriander chips. Brilliant petits fours. Wine 450 international selections, including fascinating gems from Bohemia and Moravia. Atmosphere A touch of distinguished British elegance with pleasantly spacious spacing between tables. Conclusion Culinary bliss in an exquisite setting.
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