The story
Turmstube sits in Schwandorf in Bayern, at Hofenstetten 55 in Neunburg vorm Wald, where the kitchen works in a contemporary French register and earned two Michelin stars in 2026. The restaurant is part of a spa and gourmet resort above the Oberpfalz lake district, and the menu is built around seven-course and six-course tasting formats.
Sebastian Obendorfer's cooking is precise and layered, and Der Feinschmecker scored the kitchen 4.5. Asian flavours recur across the plates. A Label Rouge salmon is seasoned with furikake, then paired with an oyster salad brightened by mango, Thai basil and green apple. Tom Yum ice pearls add a cold, sharp finish.
The dessert course leans on honey, plum and buckwheat, with Valrhona Caramélia cream and ice cream made from toasted pine needles. The cellar holds over 350 selections, including budget-friendly second and third labels from renowned châteaux and three vintages of Petrus. Non-alcoholic pairings are also offered.
The room is stylishly relaxed, with a wide view over the green, rolling lake district. Schlemmer Atlas places the hotel about 50 kilometres north of Regensburg, and the seven-course meal is served with that landscape in view.
Recognition
Ambience
Details
History
Excellent cooking
Luxury hotel located 50 kilometers north of Regensburg. In the restaurant run by Sebastian Obendorfer, guests enjoy fine seven-course meals and panoramic views over the green, rolling landscape.
In the elegantly cozy second restaurant of the spa and gourmet resort, finely prepared, down-to-earth dishes are served. So how about some char fillet, roast beef with onions, or venison medallions?
Concept A spectacular gastronomic experience in a cosmopolitan-elegant exclusive terrace overlooking the Oberpfalz lake district. A menu, 6/7 courses, €228/248. Culinary Style Sebastian Oberndorfer’s culinary narratives are profound, their singular style defined by elaborate finesse. It shines through picture-perfect plating and aromatic complexity, weaving exquisite components into captivating flavor profiles. Consistently inspired by intriguing Asian undertones, as demonstrated by the Label Rouge salmon and oyster with spicy gazpacho. Furikake (Japanese seasoning) imparts a thrilling umami depth to the smoked fish, brilliantly moderated by a delicately briny oyster salad enlivened by the vibrant freshness of mango, Thai basil, coriander, radish, and green apple. Tom Yum ice pearls deliver the literally cool exclamation mark: pure cinematic magic! The same holds true for the sweet finale, featuring a magical honey cotta blossom, Valrhona Caramélia cream, plum syrup and jelly, ice cream crafted from toasted pine needles, caramelized milk skin, and buckwheat dust. Wine Over 350 selections. Budget-friendly second and third labels from renowned châteaux, including three vintages of Petrus. Exceptional non-alcoholic pairing options. Atmosphere An irresistible world of indulgence with a stylishly relaxed ambiance and a captivating panorama of the lake district. Conclusion A one-of-a-kind venue, a one-of-a-kind kitchen. An absolute must!
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