The story
Since July 2016, chef and owner Michael Ammon has been running Gasthaus Jakob in the small Bavarian Forest village of Perasdorf. The restaurant has held a Michelin star since 2020—the guide highlighting its "high quality cooking."
The kitchen, led by Ammon with his head chef Mathias Grimm, focuses on refined, elevated cuisine that balances classic traditions with modern techniques. The menu changes regularly, and the team takes pride in offering first-class wine pairings. Andreas Ammon, the owner's brother and a certified WSET sommelier, curates a notable wine list to accompany each course.
The restaurant seats about 40 guests across a cozy dining room and a winter garden. In warmer months, a small terrace opens up, allowing guests to enjoy their meal outside. The atmosphere is described as modern-rustic—a fitting backdrop for the precise, ingredient-driven cooking.
Michael Ammon is also a member of the Jeunes Restaurateurs Deutschland, a global association of selected chefs. His commitment to the craft extends beyond the stove: he recently appeared on the show Lost Chefs, sharing experiences from a culinary trip to Kenya.
Gasthaus Jakob is open Wednesday through Saturday evenings and for Sunday lunch. It has become a destination for those seeking a genuinely personal, high-quality dining experience in the heart of the Bavarian Forest—proof that classic modern cuisine can thrive in an unpretentious, rural setting.
Recognition
Ambience
Details
History
High quality cooking
Concept A fine-dining experience in a cozy, traditional tavern room in the secluded Bavarian Forest – the surprises on the plate offer a contemporary contrast. Culinary Style Classic, modern and always a touch unconventional, that’s how Chef Michael Ammon describes his style. The 37-year-old’s signature approach is French-inspired, with Asian influences. Duck liver variations with brioche, alongside the “Caesar’s Salad 2.0” featuring braised forest chicken served in dim sum form, are among the signature dishes. Guests can tailor the menu to their own preferences. Wine Sommelier Andi Ammon is as unpretentious and creative as his brother: a small pilsner fizzes in a wine glass, while the Paul & Roger champagne is served in a coupe. With his fabulously curated wine selection, he emphasizes regional origin and character. Atmosphere It’s all about feeling at ease. The rustic ambiance is one thing – just as important is the team’s professional yet approachable demeanor. Conclusion The Bavarian Forest, savored and reimagined for the modern age on the plate.
Location
Facebook
Instagram