The story
Landgasthaus Schuster, at Ort 19 in Freyung, runs a classic cuisine kitchen with a seasonal menu in the Bavarian Forest. The Schlemmer Atlas awarded it three Kochlöffel in 2026, and the Michelin Guide lists it as Recommended that year.
Leopold Schuster cooks a regional kitchen with a few unexpected pairings, and he avoids showy effects. His menu changes every week and draws on regional produce, some of it from the family garden. Bärbel and Leopold Schuster bought the village inn in 1989 and rebuilt it as a gourmet restaurant in 1993.
The seasonal menus feature game, goose liver terrine and regional cheese bites, according to the Schlemmer Atlas. Guests can choose one of two menus of up to six courses or order à la carte. Recent offerings on the card have included a filet larded with fattened duck liver under truffle sauce, and a Backhenderl with a light garlic sour cream dressing.
The dining room is light and homey, with a relaxed, country-house feel. Bärbel Schuster hosts the room and pairs each course with wine from a cellar of about 200 positions, with a focus on Germany, Austria, Italy, France and Spain. The restaurant also sells take-home jars from its Genuss Zuhause range, along with preserves, chutneys and gift packages.
Recognition
Ambience
Details
History
Deep in the Bavarian Forest, Bärbel and Leopold Schuster offer fine game dishes, goose liver terrine, and regional cheese bites, varying with the seasons. They serve two menus with up to six courses, as well as à la carte.
Location