The story
Schillingshof, at Lappstraße 14 in Friedland near Göttingen, is a classic cuisine restaurant in a half-timbered house. Michelin lists it as Recommended for 2026, and the kitchen moves between fine dining and traditional inn cooking depending on the menu.
Max Kullmann and Qais Ahzami share the kitchen as co-chefs. Their cooking runs from refined plates to rustic inn fare, so a table can choose either direction. The house dates to 1648, and the thirteenth generation of the Schilling family now runs it.
The fine-dining side includes stuffed cannelloni with scallops and spiny lobster, and turbot with artichokes and lobster sauce. For a plainer meal, braised veal roulade with a truffle mushroom filling and pumpkin purée keeps things grounded. The current menu lists Argentine prawn tartare with avocado praline, and Aberdeen Angus roastbeef in truffle jus with a polenta slice. The kitchen rotates its menu every three to four weeks.
The rooms are bright, the tables are set with care, and the old wooden beams give the dining room its warmth. Schlemmer Atlas awarded the house three Kochlöffel for 2026, placing it about ten kilometers from Göttingen. Sommelier Felix Schilling focuses on regional wines, with 110 selections and a short list by the glass.
Recognition
Ambience
Details
History
A family-run country inn dating back to 1648, featuring a half-timbered setting and a modern, cozy interior, located about ten kilometers from Göttingen. Here, haute cuisine awaits!
Concept Refined cuisine at the Schilling family's traditional hotel. The establishment is now run by the thirteenth generation. Three distinct menus and à la carte dishes are offered. Culinary Style Max Kullmann and Qais Ahzami serve as co-chefs at this historic establishment. Depending on the menu, their culinary range spans from fine dining to traditional inn-style cooking. The extensive menu features stuffed cannelloni with scallops and spiny lobster, as well as turbot with artichokes and lobster sauce. Those seeking more rustic fare will also find what they're looking for, such as braised veal roulade with truffle mushroom filling and pumpkin purée. Wine Sommelier Felix Schilling focuses on regional wines. The list comprises 110 selections, complemented by a small selection of wines by the glass. Atmosphere The rooms of the beautiful half-timbered house are bright, and the tables are elegantly set. The old wooden beams create a cozy ambiance. Conclusion Warm hospitality and refined cuisine in a traditional setting.
Location
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