The story
Winzerhof Stahl sits at Lange Dorfstr. 21 in Simmershofen, near Aub, and its fine dining room holds a Michelin star listed for 2026. The restaurant is a modern cuisine kitchen where the menu is built around the estate's own wines.
Christian Stahl runs both the vineyard and the kitchen, and he describes himself as largely self-taught at the stove. The nine-course menu is written to suit the bottles rather than the other way round, so the character of the vines sets the order of flavours. Der Feinschmecker, which awards 3.5 points, calls the pairing unusual for the way the wines shape the plates.
Trout tartare arrives with kohlrabi cut into scale-like pieces, marinated in verjus, with salted lemon cream, a crisp bread dome and Osetra caviar. Dry-aged lamb is served with cherry, salted yoghurt, beetroot and couscous. The dessert is a deconstructed Crêpe Suzette with a pastry-vanilla sphere and an orange core, paired with the estate's semi-dry Blanc de Blancs. The menu changes with the season, and a four-course vegetarian or vegan menu is offered from the casual kitchen, without a star.
The dining room occupies the listed main house of the working estate, a setting described as effortlessly elegant with French flair. The estate is also a popular wedding venue. Guests who have travelled for the nine courses can stay in the estate's guest rooms, and the team can arrange a shuttle on request.
Recognition
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High quality cooking
Winery, distillery, and excellent wedding venue in the heart of the rustic Franconian wine region. Christian Stahl and his team offer exquisite dining here: up to nine courses, accompanied by their own wines.
Concept A distinctive wine-and-food pairing experience in an idyllic, down-to-earth yet stylish estate restaurant. A nine-course menu. Culinary Style Wine accompanying food? Here, convention is turned on its head; here, the character of their own vines dictates the soulful, creative interplay of flavors on Christian Stahl's plates. The citrusy, herbaceous Müller-Thurgau sets the rhythm for trout tartare with kohlrabi scales marinated in verjus, accompanied by salted lemon cream, a crispy bread dome, and Osetra caviar. Furthermore, Stahl's own Blanc de Blancs is exclusively vinified semi-dry for the restaurant to inspire phenomenal desserts such as deconstructed Crêpe Suzette featuring a pastry-vanilla sphere and an orange essence core. Wine A thrilling interplay with wood (barrel) characteristics to highlight the typicity of the terroir. This works beautifully, for instance, with the saline, mineral Chenin Blanc. Atmosphere An effortlessly elegant manor house with a French flair. A popular choice for weddings. Conclusion An effervescent culinary concept for exhilaratingly indulgent retreats.
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