The story
Gasthof zum Ochsen in Rothenburg ob der Tauber serves robust Franconian cuisine from within a grand red building that draws both travelers and residents. The Thoma family manages the operation, guiding a menu built around seasonal specialties and classic recipes passed down through the region.
The kitchen prepares every dish with care under the direction of the head chef, offering items ranging from apple strudel to sour snout lips. A standout feature involves Maultaschen crafted in a dedicated manufactory on the premises, where diners can taste the dumplings fresh or buy packages for takeaway. The Schlemmer Atlas acknowledges this commitment to authentic preparation with high ratings for the traditional Franconian fare.
The gaststube retains the charm of a timber-framed inn, providing a cozy backdrop for meals. Outside, wicker chairs line the terrace, creating a relaxed spot for al fresco dining when the weather permits. The property includes several separate rooms for gatherings, all maintained by the Thoma family to offer a comfortable experience that feels connected to Rothenburg's history.
Evenings bring a shift in pace as the guesthouse becomes a meeting point for locals settling in with a cool beer. The menu also features elegant desserts to conclude the dining experience. This balance of substantial Franconian dishes and casual refreshment establishes the restaurant as a reliable destination for those seeking genuine regional flavors.
Recognition
Ambience
Details
History
The long-established half-timbered inn offers its guests several rooms and traditional dishes. Maultaschen specialties are also prepared in their own kitchen for takeaway.
The grand red inn is brought to life by the Thoma family. They serve seasonal specialties from Baden and the Black Forest. In summer, enjoy it on the terrace with wicker furniture.
Barbara and Christoph Jenzer are running the stately hotel in its third generation. In keeping with this traditional house, Chef Dominic Meier offers classic cuisine heavily oriented toward regional ingredients on both the regular menu and the monthly rotating evening menu. The Jenzers also run a butcher shop next door. It comes as no surprise that the kitchen traditionally sends out a meat platter as a welcome gesture—this time featuring terrine, venison tartare, cured pork, and pastrami; vegetarians can enjoy chard served over horseradish foam with apple. Another classic is the pea salad, known as “Gsunds us em Garte” (healthy from the garden), served with croutons, bacon, and a decidedly balsamic-flavored dressing. The milk veal cordon bleu is tender and juicy, stuffed with wild garlic, Jumi raclette cheese, and the Jenzers’ own farm-smoked ham, served alongside seasonal vegetables and wonderfully crisp Belgian fries. For those less inclined toward meat, the wild-caught cod features a panko, fig, and mustard butter crust, accompanied by an absinthe cream sauce, a celery preparation, and boiled potatoes. To finish, diners can opt for a very traditional mille-feuille topped with almonds, torched double cream, and caramel ice cream finished with fleur de sel.
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