Landgasthaus Stadler

From today's perspective, it is clear that the cuisine from the time of herbal expert Hildegard von Bingen is not only healthy, but also on trend. Landgasthaus Stadler in Reinsberg has been cooking according to this method for years. Spelt is increasingly used instead of wheat. But it is the various medicinal and wild herbs that are important. Host and head chef Markus Stadler picks them in the spacious herb garden behind the inn. Professionally processed and combined with regional meat and vegetable products, they are used to create great dishes such as the beef paillard, stuffed with young spinach and sheep's cheese, or the popular Dorfplatzpfandl: the best of turkey in a creamy herb sauce with vegetables fresh from the field and croquettes.

Herb cuisine and beef specialties

Landgasthaus Stadler is now in its fourth generation. The restaurant and the farm have become a well-established team over the years. They serve the best that the region has to offer. This includes seasonal vegetables, turkey meat from Ruprechtshofen from the Miniberg farm and cattle from Reinsberg farmers. The centerpiece of the inn is the "Liebstöckl", which was built in 2018. A modern room for 70 guests, which clearly bears the signature of Sabrina Stadler. The wife of landlord Markus Stadler also lovingly takes care of the service. A place on the terrace at the entrance to the house is much sought after. This is understandable, as guests always have the impressive Reinsberg castle arena in view.