The story
In the small town of Schmallenberg, nestled in the Sauerland region of North Rhine-Westphalia, Hofstube Deimann has held a Michelin star since 2017. It is the region's only starred restaurant, a destination that draws guests from across Germany and beyond.
The restaurant is the domain of Chef Felix Weber, a young chef whose talent has been shaped by stints in some of Germany’s most acclaimed kitchens, including three-starred restaurants La Vie in Osnabrück and Sonnora in Dreis. Weber’s style is described as puristic and French-inspired, his cooking defined by fresh ideas, precision, and a focus on letting ingredients speak clearly.
The menu changes with the seasons, a sequence of dishes that reflect Weber’s craftsmanship and creativity. Service is warm and attentive, and the atmosphere is open and intimate, with the chef and his team often visible at work. The restaurant offers wine pairing, and a private room is available for special occasions.
Hofstube Deimann is open Wednesday to Saturday, with guests asked to arrive by 7:00 PM. A “Mini-Gourmet-Auszeit” package pairs the dinner with an overnight stay at the adjoining Hotel Deimann, which includes use of the 5,000 m² spa.
This is modern cuisine rooted in classical technique, served in a place where the dedication to quality is evident in every detail.
Recognition
Ambience
Details
History
High quality cooking
The Hofstube at the luxury hotel is a stylish restaurant with an open kitchen – guests can watch the chefs prepare and plate dishes live. Felix Weber is responsible for the culinary delights.
Concept Fine dining at the Golf & Wellness Hotel Deimann featuring a six-course menu crafted from the finest international products. Cuisine Style Executive Chef Felix Weber hails from the region but favors French classics, paired with luxurious ingredients: he serves exquisite Balfégo tuna with N25 caviar and braised mini artichokes. Sauerland game also shines here, such as venison loin with pointed cabbage and blackberry, where Weber brilliantly demonstrates his expertise, particularly in the jus and sauces. Wine An extensive selection of around 450 labels, many displayed in climate-controlled cabinets within the dining room. The new sommelier, Christian Soltys, offers premium pairing options via the Coravin system alongside an exciting non-alcoholic alternative. Atmosphere Modern spaces designed in natural and gold tones feature an open kitchen where a young team works. The setting offers a relaxed yet elegant ambiance with generous table spacing. Conclusion A stylish culinary experience that successfully appeals even to those new to gourmet dining.
The name Deimann stands for tradition and hospitality in the Sauerland. In the hotel bar with its attached restaurant, guests are pampered with club sandwiches, beef roulades, and selected wines.
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