The story
Oswald's Gourmetstube, at Am Platzl 2 in Patersdorf, holds two Michelin stars (2026) for the modern French cooking of chef Thomas Gerber. The restaurant sits inside the family-run Landromantik Hotel Oswald, surrounded by the Bavarian Forest.
Gerber cooks in a French idiom that stays close to its classical base and adds only subtle updates. Der Feinschmecker rated the restaurant 3.5 in 2026 and described the execution as masterful. The menu runs to four or five courses, and the kitchen finishes with petits fours the guide called brilliant.
Norway lobster arrives with pumpkin ravioli and a crustacean jus. Breton turbot is served in a bouillabaisse broth with seaweed dust and a zucchini blossom chip. Limousine lamb comes in an herb crust with eggplant purée. The kitchen also turns to Asia: a starter of Toro from sustainably caught Balfegó tuna sits beside shiso sorbet, ice plant and spiced coriander chips.
The cellar lists around 450 international selections, among them bottles from Bohemia and Moravia. The dining room has a touch of British elegance, and tables are spaced generously apart, so conversation stays private.
Recognition
Ambience
Details
History
Excellent cooking
The village of Kaikenried in the Bavarian district of Regen has around 500 inhabitants, surrounded by the natural landscape of the Bavarian Forest. Right in the middle is the high-end cuisine of Thomas Gerber and his team.
Concept An irresistible invitation to classic French-inspired culinary creations in a distinctively elegant interior. A menu of 4 or 5 courses. Culinary Style Norway lobster with pumpkin ravioli in a superb crustacean jus, Breton turbot with seaweed dust and zucchini blossom chip in bouillabaisse broth, Limousine lamb in an herb crust with eggplant purée in its own jus: Thomas Gerber’s plates are rooted in classic French cuisine, subtly modernized, and masterfully executed. The kitchen can also be enchantingly Asian, for example when serving melt-in-your-mouth Toro (fatty belly) from sustainably caught Balfegó tuna as a starter, accompanied by zesty shiso sorbet, crisp ice plant, and spiced coriander chips. Brilliant petits fours. Wine 450 international selections, including fascinating gems from Bohemia and Moravia. Atmosphere A touch of distinguished British elegance with pleasantly spacious spacing between tables. Conclusion Culinary bliss in an exquisite setting.
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