Gastwirtschaft Floh

The Floh in Langenlebarn is a 3-toque Gault Millau restaurant of the finest kind. This is mainly thanks to the landlord. Josef Floh, who can usually be found wearing a straw hat, is not only a top chef, but a landlord by conviction. Together with his wife Elisabeth, he serves memorable pub cuisine in the certified organic restaurant. The landlord and landlady have been committed to values and sustainability and have been using their own high-quality products since 1994. In addition to knives and forks, guests at the Donaugartl are served garden shears so that they can harvest the treasures from the herb garden themselves. What the Floh does not produce comes from the region. The basic rule is that meat, vegetables etc. must originate within a radius of 66 kilometers. The wine list is in top form, with over 2,000 items, which is anything but usual.

Pioneer of sustainability

Despite its sophisticated cuisine, the Floh has a cozy pub atmosphere. This also applies to the summer outpost, the Donaugartl - a natural oasis where the pub cuisine takes a back seat for a short time. However, it makes an impressive comeback: the cream of Jerusalem artichoke soup with topi chips and coffee bean oil and the tartare of beetroot variety are leading the way in the "garden, field and meadow" category. The flea goulash, roast duck liver and dry-aged beef also deserve a mention. For a longer culinary experience, a visit to the "Flea Market" is worthwhile. Guests can easily export products such as oils, bacon, wine, pasta, preserves and pickles to their own homes.

Electric bikes can only be charged free of charge during opening hours by prior arrangement at the inn. A socket is hidden under the flower boxes on the wall to the left of the entrance to the inn. (Plug: 1x Schuko)