The story
Gasthof zum Hirsch sits at Argentstr. 29 in Neukirch, in the Goppertsweiler area between Lake Constance and the Allgäu. The kitchen cooks Swabian food with a seasonal menu, and the Schlemmer Atlas rated it 2,5 Kochlöffel in 2026.
Artur Frick-Renz leads the kitchen, and he and Ulrike Frick-Renz run the house. Guests choose a multi-course menu rather than ordering à la carte. The card changes often because the cooking follows the season and regional ingredients. Long-standing house dishes return in new versions with refined flavours.
The Schlemmer Atlas singled out goose liver parfait, zander fillet with Riesling sauce and venison bolognese. The bolognese is the house signature, served with broad noodles and shaved Bregenzerwald mountain cheese. A sample menu has also included cod in tiger milk and roe deer loin with shallots, and it ends with bread and butter pudding on vanilla foam.
The restaurant has three cozy dining rooms and a garden. Celebrations such as birthdays, weddings and company Christmas parties are held here. The guest house nearby has rooms that look over the village church and the green Argen valley, so a meal can turn into an overnight stay.
Recognition
Ambience
Details
History
Three cozy dining rooms and the garden are available to guests. Dishes such as goose liver parfait, venison bolognese, or zander fillet with Riesling sauce are served.
Location
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