The story
Schwingshackl HEIMATKÜCHE in Deggendorf serves South Tyrolean cooking at Rebling 3, Bernried 94505, inside the Naturhotel Rebling. The restaurant holds the Michelin Bib Gourmand for 2026, a mark for good quality cooking at good value. Its menu draws on South Tyrol, the homeland of chef Erich Schwingshackl.
The kitchen works with products from its own land and from nearby producers. Schlemmer Atlas awarded the property its GreenSpoon for 2026, noting that meat, fish, vegetables and dairy come from within 75 kilometers. Venison and meat often come from the family's own slaughter or hunting, and fruit grows on the grounds. The honey is from the estate's own bees, and the spring water is drawn from the hotel's own source.
The menu offers light South Tyrolean dishes alongside regional specialties. The wine list includes bottles from South Tyrol. Tables look out over the wide Donautal, the Danube valley, from the hilltop site. The setting suits a slower meal, with the view kept in the room.
Recognition
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good quality, good value cooking
High quality cooking
A stylish hotel restaurant on a lush hilltop in the heart of nature, with views of the Danube Valley. Erich Schwingshackl prepares exquisite five- to seven-course meals, while partner Katharina serves the accompanying wines.
For Katharina and Erich Schwingshackl, food items such as meat, fish, vegetables, and dairy products are sourced from within a radius of less than 75 kilometers. The meat comes from their own slaughter or hunting, while the fruit is grown on their own land. They use 100 percent certified green electricity and supplement their needs with self-generated solar power (30 square meters of photovoltaic panels). The required heating energy is supplied by a combined heat and power unit and further supplemented by solar thermal energy. The large property features its own deer enclosure, wildflower meadows, fruit trees, and numerous wooded plots with various tree species.
Concept Relaxed fine dining in a Venetian-inspired gourmet restaurant. A tasting menu of 5 to 7 courses. Cuisine Style A wonderfully independent, aromatically and technically outstanding culinary concept rooted in classic French cuisine. The menu transitions from goose liver ravioli with refined Madeira truffle sauce and celery cream to robust Breton turbot. The steamed then butter-tossed prized fish becomes an irresistible delight when accompanied by a subtly nuanced citrus nage and glazed confit cucumber strips. The Schwingshackl family raises red deer and Galloway cattle on their own pasture, from which the kitchen sends the finest plates to the tables. Wine Katharina Schwingshackl keeps 600 wines in her cellar. This selection also includes vintages she has co-created with winemakers, such as the 2011 Riesling Spätlese by Wegeler. Atmosphere An elegant, family-oriented dining venue with views stretching to the Alps. Conclusion A welcoming destination offering a guarantee of supreme enjoyment, with the guest at the center of it all.
In a modern and stylish setting, guests can also dine at the second restaurant of the nature hotel, nestled in lush greenery. Erich Schwingshackl offers his guests a four-course dining experience with selected regional ingredients.
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