The story
Leopold, at Weinstraße 10 in Deidesheim (67146), serves Palatine country cooking in the Neustadt an der Weinstraße area and holds a Michelin Recommendation for 2026. The restaurant belongs to the Von Winning estate, so the house wines appear on the table next to regional dishes.
Executive chefs Christian Meier and Siegfried Gebhart cook traditional dishes with a refined touch. The meat is aged four to six weeks, the fish comes from long-term suppliers, and fruit and vegetables arrive locally each day. Sauces, leberknödel, and bratwurst are made in house.
The Pfälzer trilogy brings Riesling sauerkraut and mashed potatoes together with homemade bratwurst, leberknödel, and classic Saumagen from the Metzger Stähly butchery. The saddle of Kobe beef comes with braised pak choi, shiitake, wasabi purée, and ponzu, and its marbling score is 11. Veal kidneys arrive in a Pommery mustard sauce with crispy potatoes.
The restaurant takes its name from Leopold von Winning, the estate's founder, and occupies a former horse stable. The Schlemmer Atlas awards it 2 Kochlöffel (2026) and notes its stone columns and high vaulted ceiling. In summer, the terrace offers a relaxed Mediterranean setting.
Recognition
Ambience
Details
History
Dining room with imposing stone columns and a high vaulted ceiling. Hearty dishes such as roulade and saumagen, along with steaks, are served on the plates. Accompanying them are wines from the house's own vineyard.
Location
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