The story
Backöfele in Würzburg has anchored itself in the city’s culinary landscape since Gerd Ehehalt opened its doors in 1977. The kitchen draws directly from family recipes stretching back to the late sixteenth century, when Prince Bishop Julius Echter donated the original building. That deep regional lineage recently earned a Schlemmer Atlas recognition for faithfully serving hearty Franconian cuisine. Chefs treat the Franconian kitchen as a living practice that adapts to local harvests while preserving core techniques.
The menu shifts with the calendar, moving from asparagus preparations in spring to chanterelle mushroom specials in autumn. Summer brings lighter plates like salmon trout fillet fried on the skin, resting beside a creamy Silvaner sauce and parsley potatoes. Hearty winter dishes arrive without hesitation, headlined by the region’s famous Schäufele and slow braised Sauerbraten enriched with dark chocolate. Each course pairs naturally with locally sourced Franconian wines or house schnapps.
The name translates to little oven, honoring the hearth that once sat at the center of the house. Today that warmth lives on across several distinct dining spaces, including a central hall with an open kitchen view and quieter corners framed by historical wall paintings. Guests can claim a courtyard table for casual drinks or reserve a long wooden table beneath antique frescoes. The atmosphere stays deliberately unpretentious, matching the founders’ promise to keep things familiar and comfortable.
Recognition
Ambience
Details
History
Hearty Franconian cuisine is served in this traditional old-town restaurant, whether it's Schäufele, Bratwurst, or roast pork with a crispy crust. Complemented by Franconian wines and schnapps.
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