The STADERER in Eichstätt has started

EICHSTÄTT. A new fine-dining restaurant has opened in the heart of the Altmühltal Nature Park, where sophisticated craftsmanship meets an attitude that is put into practice: The STADERER, gourmet restaurant at the design hotel DAS ALTMÜHLTAL in Eichstätt, presents itself under the direction of head chef Florian Vogel as a stage for a cuisine that is as contemporary in its clarity and attention to detail as it is strong in character. It's about more than just good food - it's about enjoyment that lasts.

A kitchen with a clear attitude

Florian Vogel, who most recently achieved a star in the Michelin Guide at CAMERS, pursues an approach that focuses on the essentials. His cuisine is reduced, precise, product-focussed - and therefore full of expression. "Less is often more," is how he describes his philosophy, "you don't have to add flowers or crunchy elements everywhere. A good dish speaks for itself."

The menus at STADERER are clearly composed, well thought out and characterised by a culinary finesse that focuses on authenticity rather than gimmickry. Each dish follows a common thread, each course tells a story. The focus is on products from selected partners, preferably from the region - but for Vogel, regionality is not an end in itself: "Just because something comes from here doesn't automatically make it good. It's the quality that counts."

Flavour that lasts

One example of his signature flavour is the Altmühltal salmon trout - gently cooked at 65 degrees, marinated in lime oil, accompanied by a fine Annabelle potato and a Japanese-inspired hollandaise, in which rice vinegar replaces the white wine. The dish is emblematic of Vogel's style: precise craftsmanship, deep flavour and a focus on the essentials. Sustainability is not just a buzzword for him, but a matter of course. From the conscious use of packaging to the complete utilisation of products and working with reusable systems, this approach runs through the entire kitchen.

Vogel's menus are accompanied by a wine list that is unrivalled in the Altmühltal: over 500 selections, from great classics to rare rarities - carefully curated and put together with tangible passion. The service team sees itself not as mere companions, but as hosts in the best sense of the word - open, warm and attentive. This philosophy gives the STADERER that special atmosphere that makes sophisticated cuisine accessible and tangible.

Precision meets humanity

Florian Vogel also has a clear attitude as a host behind the scenes. His kitchen is characterised by respectful interaction - from the chef to the kitchen help. "I'm nothing without my team. We work as equals, with focus, but always with joy." The mixture of perfection and humanity is reflected in everything that makes STADERER special: cuisine that puts the guest at the centre, that combines sensuality and meticulousness, that makes a lasting impression without being loud.

The STADERER is the culinary centrepiece of the DAS ALTMÜHLTAL hotel - a hotel that brings the essence of the region to life in its architecture, atmosphere and hospitality. Where Italian flair meets Scandinavian clarity, an ambience is created that architecturally continues the philosophy of the restaurant: natural, minimalist, authentic.

Behind the hotel is the local Martin Meier group of companies, which built the hotel in 2020 and now runs it together with co-partners Vladimir and Sandra Saal. Julius Reimann, a native of Eichstätt, is responsible for the architectural concept, which incorporates the shapes, colours and materials of the surrounding landscape into the design - from the eight-metre-long Jura stone wall in the restaurant to the clean lines of the rooms and suites.