The story
Die Speiserei im Maier, at Poststraße 1 in Friedrichshafen, serves a German kitchen with fusion touches and earned 2.5 Kochlöffel in the Schlemmer Atlas 2026. The dining room sits inside Hotel Maier, about 300 meters from the lakeshore.
Philipp Heid has led the kitchen since March 2023. He cooks in a modern, relaxed style, aiming for careful technique without heavy staging. The restaurant calls its approach a "Nachhaltigkeits-Crossover," built on regional and organic suppliers and on products from the Slow Food Ark of Taste. Supplier names appear on the menu.
Spring menus have included cold-smoked char fillet, veal roulade, Lindau kid and sturgeon, with rhubarb among the desserts. Menus run three, four or five courses, and vegetarian versions are available. A weekday lunch from Monday to Friday includes a soup or small salad and mineral water.
Guests can choose between several dining rooms, a lounge called the Wohnzimmer, and a terrace in good weather. The wine list offers more than a hundred bottles from the Lake Constance region and manuscript wines, which are fermented spontaneously. Desserts come with an open sweet wine, and the apple and pear juice comes from a Stahringen orchard.
Recognition
Ambience
Details
History
Several four-course menus and Southern German classics featuring smoked trout and veal fillet can be sampled in nostalgically elegant dining rooms – approximately 300 meters from the lakeshore.
Location
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