The story
In the heart of Staufen, a cobblestone courtyard framed by half-timbered buildings and historic stone walls sets the stage for Höfli. The restaurant occupies the former Käsestube, a space that husband-and-wife team Alexandra and her husband converted into their own after years of experience in the industry. The result is a welcoming spot where the atmosphere is as distinctive as the food. Guests can dine in the courtyard under the open sky, or in one of the intimate interior rooms: the Gewölbestube seats up to 15, and the small Stüble accommodates 12.
The menu changes regularly, reflecting what is fresh and in season. Dishes might include a creamy tagessuppe (daily soup), caramelised goat’s cheese with pickled pumpkin, hazelnut and chili, or a beef tartare with egg yolk and pickled vegetables. Among the mains, Quark-Knöpfle – a type of fresh pasta – come with wild broccoli, pickled pumpkin and a Vin Jaune sauce. The dry-aged pork chop is served with Brussels sprouts, more Quark-Knöpfle, and a peppercorn sauce. For lighter appetites, a small Höfli-Vegi menu offers a three-course option. The kitchen also caters for private events, from weddings to company celebrations, with a capacity of up to 60 guests.
Höfli’s commitment to quality and seasonality has earned it a place on the Michelin guide for 2026, where it is listed as Recommended. The recognition speaks to the precision and care in the cooking, always rooted in the best local produce. Whether stopping by for a Sunday lunch (served on the first Sunday of each month) or an evening dinner, the experience is one of genuine hospitality and regional cuisine. The restaurant is closed on Sundays and Mondays, with extended hours for lunch and dinner from Tuesday to Saturday. Dogs are welcome with prior arrangement, adding to the relaxed, inclusive feel of this Staufen address.
Recognition
Ambience
Details
Location
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