Re(h)serviert

The story

Re(h)serviert Zwiesel Award-Winning Bavarian Regional Cuisine

The Hands Behind the Hearth

Moritz Oswald de Mesquita returned to the Bavarian Forest after completing hospitality degrees in France and Asia. He brings that international training to the kitchen alongside head chef Marvin Schenker, who recently finished a year of field work across South America. Their culinary director Reinhold Windorfer applies his forestry background to precise butchery and maintains a dedicated collection of wild yeast starters for daily bread. This blend of continental education and local agriculture defines a Bavarian regional cuisine that values technique without losing its rustic foundation.

Plates Rooted in the Forest

The Schlemmer Atlas recognizes this dedication to authentic Bavarian regional cuisine with two spoons for a menu that moves between classic comfort and seasonal exploration. Guests encounter braised wild game sourced from their own hunting grounds, served alongside handmade semolina dumplings and lingonberries. The house prepares Wiener style schnitzel using straw-fed pork, while the trout counter features Auerer Saibling fried in light batter. For larger groups, the kitchen offers a five-course sharing concept that removes decision fatigue and encourages conversation around a single table.

An Estate Open to All

The restaurant occupies a fully accessible building within the Gutshof Oberfrauenau complex. A wide beer garden sits adjacent to an orchard where a small flock of sheep grazes among apple and cherry trees throughout the summer months. The space prioritizes natural light and clear pathways so every guest can move freely between the indoor dining room and the outdoor lawn. This unpretentious layout supports a dining philosophy that strips away excess and focuses entirely on the quality of the ingredients arriving from nearby farms.