Kuhlemann

The story

Kuhlemann in Weiden – Modern Dining with Michelin Recognition in Neustadt

Kuhlemann

In Neustadt an der Waldnaab, just outside Weiden, chef Adrian Kuhlemann runs a restaurant that has earned a Michelin recommendation for its ambitious, ingredient-first cooking. The approach is direct: source the finest seafood and produce, then build a menu around what is at its peak.

Kuhlemann’s kitchen is guided by a self-built “flavor library” of fermented, dried, and pickled ingredients. This pantry allows the team to improvise nightly, tweaking dishes as new deliveries arrive. During the annual Seafood Week, for example, the menu might change several times in a single week, built around wild-caught winter cod, mussels, and oysters from the supplier Frischgefischt. The result is a tasting experience that feels alive and responsive to the market.

The restaurant itself offers a warm, unfussy atmosphere. Guests can choose between the main dining room, open from Wednesday to Saturday at 7 PM, and the more casual Fischerstüberl, which opens an hour earlier. Sunday lunch is also served on select dates, with a la carte options for both small and large appetites.

Wine plays a central role, with Frank curating a cellar that supports the nightly improvisations. Whether during a dedicated winemaker dinner or a regular service, the pairings are chosen to match the kitchen’s evolving, seasonal direction.

Kuhlemann is a place where the cooking is personal, the sourcing is meticulous, and the recognition from Michelin is a natural outcome of the team’s dedication to craft and quality.