The story
Rebers Pflug in Schwäbisch Hall calls itself “im Herzen ein Gasthaus” – a place where hospitality and fine dining meet without pretence. The restaurant’s interior strikes a balance between Hohenlohe roots and clean, contemporary design, creating a setting that is both cosy and refined. Within easy reach of the historic old town, it invites guests to relax and settle in.
The kitchen’s quality has earned a Michelin star – a recognition that reflects the care taken with every plate. The menu is built around regional ingredients, prepared with modern precision. The “Pflug-Geniesser-Menü” offers three to six courses, with options for wine pairings and alcohol-free accompaniments. A separate vegetarian menu shows the same level of ambition, featuring dishes like poached Bürkhof egg with topinambur velouté and a risotto with Mimolette and saffron.
Diners can expect classic Swabian flavours elevated by technique and presentation. The “Secreto und Bauch vom Schwäbisch Hällischen Schwein” comes with Japanese cherry blossom jus, young beans, and sweet potatoes. A dedicated dry-aging cabinet in the dining room holds selected cuts – whole beef sirloin from Hohenlohe and Duroc pork from a local farm. The “Schwäbischer Zwiebelrostbraten” with spätzle and maultäschle is a regional staple, treated with the same respect as the more elaborate tasting menus.
The wine list is carefully chosen, with German and French bottles that complement the food. The restaurant also offers a takeaway service and outdoor seating in warmer months. Whether for a full tasting journey or a single classic dish, Rebers Pflug delivers a genuine taste of Hohenlohe hospitality, with the confidence that comes from a Michelin-starred kitchen.
Recognition
Ambience
Details
History
High quality cooking
Family-run, modern country inn on the outskirts of town with a vaulted wine cellar and summer garden. Head chef Hans-Harald Reber offers high-quality dishes ranging from foie gras to the Hohenlohe cheese selection.
Concept Modern country-house restaurant offering an à la carte selection and a recommended tasting menu of 3–6 courses (all courses can also be ordered individually), along with a vegetarian menu featuring 3 or 4 courses. Cuisine Style Hans-Harald Reber’s refined country-house cuisine is built on high-quality ingredients from the Hohenlohe region, meticulous preparation, and great attention to detail. Dishes such as duck breast and praline served with Hohenlohe sweet potato, spiced red cabbage, and barberries are just as exemplary as the Geifertshofener pepper raclette with grenaille potatoes and lamb’s lettuce for the cheese course. The aging cabinet features Hohenlohe dry-aged beef. Wine An excellent selection of German and international wines, including attractive offerings from South Tyrol, Burgundy, and the Rhône Valley. Atmosphere Warm and welcoming hosts greet guests in a modern country-house interior, with additional seating available on a cozy, leafy terrace during the summer months. Conclusion First-class ambiance with the guest at the heart of it all – a truly relaxing countryside experience!
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