The story
Genießer Stube, the gourmet restaurant of Landhaus Biewald at Weghausstraße 20 in Friedland, Germany, is led by chef Daniel Raub, whose French-inspired cuisine earned a 3 rating from Der Feinschmecker in 2026. The room sits in a Romantik hotel near Göttingen, and the kitchen works from classic French technique with a clear focus on seasonal produce.
Raub builds the menu around the season and the best suppliers available. The Gourmet Menu runs to as many as six courses. Der Feinschmecker describes the meal opening with three fish courses: wild salmon, sturgeon fillet, and sea bass with risotto. Venison saddle follows with forest mushrooms, and the cheese course comes from affineur Waltmann in Erlangen. There is no vegetarian menu.
The Schlemmer Atlas, which awarded 3,5 Kochlöffel for 2026, names crispy sea bass, pan-fried goose liver, and Breton lobster among the kitchen's dishes. Earlier seafood courses have included St. Pierre on artichoke and white halibut with a pimiento emulsion. Reviewers note that the plates are built around a single central product, with classic preparation and presentation.
Tables are laid with white linens in the old timber-framed parlor, which has exposed beams and leaded glass windows. In summer, guests can also eat in the conservatory or on the terrace. The wine list holds around 300 German and French selections, with sixteen wines offered by the glass.
Recognition
Ambience
Details
History
A stopover for a fine meal: In the charming country house near Göttingen, chef Daniel Raub and his team serve, for example, crispy sea bass, pan-fried goose liver, and Breton lobster.
Concept Daniel Raub presents fine dining at the gourmet restaurant of Landhaus Biwald. The "Gourmet Menu" is served with up to six courses. Cuisine Style The classically French-inspired cuisine follows the seasons and features the finest ingredients. Daniel Raub's menu begins with three fish courses: wild salmon, sturgeon fillet, and sea bass with risotto. The saddle of venison is served with forest mushrooms, and the final course comes from master affineur Waltmann in Erlangen. A vegetarian menu is not available. Wine German and French wines are featured on the list, with a total of 300 selections. Sixteen wines are served by the glass. Atmosphere Dishes are served at tables set with white linens in the cozy parlor of the old timber-framed building, complete with wooden beams and leaded glass windows. In summer, guests can dine in the conservatory or on the terrace. Conclusion Warm hospitality and high standards in a stylish setting.
Location
Facebook
Instagram