The story
DIE GOURMET STUBE im Gasthaus Hummel, at Heitzenhofener Straße 16 in Duggendorf, holds one Michelin Star (2026) for its modern Bavarian cooking. The dining room sits inside a rustic inn on the rural outskirts of Regensburg.
Stefan Hummel cooks one fixed menu that changes with the seasons. It was listed at 145 € when this page was written. The current card opens with scallop, avocado and green apple, and moves on to lobster with kohlrabi and lovage. Veal tafelspitz with king oyster mushroom and bergamot comes next. Dessert is a choice between brie with chicory and walnut or grapefruit with yogurt and vanilla. A vegetarian version is possible by arrangement, and guests should mention allergies when they book.
Der Feinschmecker rates the kitchen 2.5 (2026) and praises its cleverly modernized, unpretentious dishes. It singles out roasted duck wrapped in savoy cabbage, served with lavender-scented pulled duck and a precise jus. The same kitchen plays with Asian flavors, for example raw A5 Wagyu over edamame and chawanmushi with a morel consommé. The wine list is small and European, with Lake Constance bottles taking pride of place among the German selections.
Light upholstery, indirect lighting, a modern fireplace stove and swivel chairs set the tone. Tables seat no more than six. Next door, Der Alte Saal serves the inn's long-standing Bavarian repertoire, including a braised ox roast, and opens its terrace in summer.
Recognition
Ambience
Details
History
High quality cooking
Cozy tavern atmosphere under rustic wooden beams or in the beer garden, about 20 kilometers from Regensburg.
Concept A contemporary chic gourmet venue within a welcoming, traditional country inn. A single menu, 5 courses. Culinary Style Unpretentious, cleverly modernized dishes built on a classical foundation. Particularly successful is the roasted duck wrapped in savoy cabbage, accompanied by pressed, lavender-scented pulled duck and a perfect jus. In parallel, the kitchen playfully explores Asian flavors, starting with delicate raw slices of A5 Wagyu served over steamed edamame on chawanmushi, accented by an umami-rich morel consommé. To conclude, guests can choose between a cheese course and a sweet option, such as the understated trio of apple, vanilla sauce, and nougat ice cream. Wine A small, European-curated wine cellar. Among German selections, wines from Lake Constance take center stage. Atmosphere A finely appointed dining room featuring light-colored upholstery, a modern fireplace stove, indirect lighting, and comfortable swivel chairs. Conclusion Relaxed indulgence with high standards in a casual setting.
In the rural outskirts of Regensburg, the rustic inn houses a modern gourmet restaurant where a five-course menu by Stefan Hummel is served. Bavarian country cuisine is available right next door.
Location
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