The story
For more than a decade, Johanns on Waldkirchen's Marktplatz has been a destination for exceptional cooking. The restaurant earned a Michelin star and 16 points from Gault Millau for its contemporary take on country cooking – a style that honours the earthy, grainy, sweet flavours of the Bavarian Forest. The atmosphere is warm and elegant, with outdoor seating, a private room, and wheelchair access making it welcoming for any occasion.
“Respecting our culinary roots and traditions, yet surprising through innovation and creativity” – this is the credo of chef Michael Simon Reis. He works closely with a network of local producers to keep most of the value creation in the immediate region. That means no saltwater fish or seafood on the menu. Instead, Johanns relies on partners such as Happy Fisch, who revived neglected ponds in nearby Breitenberg and now supply exquisite freshwater fish: sturgeon, golden trout, carp, wels catfish, and char. Sustainability and seasonal cooking are not just words here – they are the daily practice.
Sommelier and host Denise Ebertshäuser, trained in Vienna, brings passion to wine pairing, discovering new producers to complement the kitchen’s creations. Her team aims to create a genuinely hospitable experience, where every detail – from the amuse-bouche to the cheese trolley – feels personal. Dinner menus are offered in a reduced four-course selection from 8:00 pm, while à la carte remains available. The modern cuisine is also reflected in special events like the summer garden party with a BBQ outdoor kitchen and cocktail bar. A true taste of the region, elevated.
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High quality cooking
Halfway between Passau and the Czech border lies the restaurant on the roof of the Garhammer fashion house – with a terrace, lounge, and panoramic views over deep green forests. Michael Simon Reis cooks.
Concept Modern, regionally focused fine dining destination on the top floor of the Garhammer fashion house. À la carte and tasting menu available (only a shorter version after 8 PM). Cuisine In 2025, chef Michael Simon Reis celebrated the 10th anniversary of both the restaurant and his network of regional producers, which reliably supplies him with the finest and freshest ingredients. Menu highlights include Bavarian farmed shrimp served with melon, San Marzano tomatoes, boiled quark, and white tomato whey. The Poltinger lamb is presented in two ways: braised and lightly grilled, accompanied by green papaya falafel, mint zucchini, and olive hummus. Wine Denise Ebertshäuser curates the extensive wine list (400 selections) and recommends pairings with great charm and expertise. Ambiance Abundant glass and an open kitchen create a light, almost Mediterranean atmosphere. The interior is highly modern, yet feels warm rather than cold thanks to natural tones and leather accents. Conclusion An innovative culinary destination that offers a gastronomic retreat.
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