The story
Restaurant & Weinhaus Stachel at Gressengasse 1 in Würzburg serves Franconian cuisine that earned 1,5 Kochlöffel in the Schlemmer Atlas (2026). The house has operated as a wine house since 1413, and its kitchen works with regional classics in a modern register.
The kitchen team around Rolf Schulz builds its menu around Franconian classics, reinterpreted with a lighter hand. Guests will find Fränkischer Sauerbraten, tender Tafelspitz and trout "Müllerin-Art" alongside a substantial vegetarian and vegan selection. The Franconian kitchen here is generous with choice, and the ingredients are described as fresh and of high quality.
The meatless section goes beyond the usual, with filled ravioli and handmade lentil dumplings next to Dreierlei Knödel. For a set evening, the surprise menu is a four-course dinner with an aperitif, prepared without fixed choices. The kitchen asks in advance about allergies and intolerances, and the menu requires advance booking.
Wine is central to the house, with bottles sourced from Franconia's best winegrowers on keuper, shell limestone and sandstone soils. The Florian Geyer Stube is a separate vaulted room with painted ceilings that seats up to 30 guests for private celebrations.
Recognition
Ambience
Details
History
Where, in the 16th century, prominent figures organized a rebellion against the nobility and the clergy, today a down-to-earth Franconian cuisine is served. And wine, of course.
Location
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