The story
Landgasthaus Gidibauer-Hof, at Grub 7 in Hauzenberg, serves Bavarian cooking in a listed granite farmstead and holds a Michelin Bib Gourmand for 2026. The Ertl family runs the house as both restaurant and small hotel.
The kitchen follows what the season offers. Part of the produce comes from the farm garden and the family's pastureland, and the rest from chosen suppliers. The Schlemmer Atlas awarded 2 Kochlöffel in 2026, pointing to meals built on ingredients from the estate's own farm and gardens. Guests with gluten or lactose intolerance can tell the kitchen ahead of time, and the team says it adapts.
The country cooking runs from Wirtshaus classics, such as schnitzel from Strohschwein loin or pork roast with Reiberknödel, to venison goulash with bread dumpling and red cabbage. Ox cheeks are braised in red wine sauce, and the roast duck comes with cranberry jus. A three-course surprise menu has been the house tip for more than twenty years. Dessert might be Kirschenmichl with vanilla cream ice.
The hotel has 19 rooms spread across three buildings. In the Bauernstube, the corner bench and table date from 1839, and the beams are painted with ox blood. Two former stables, the Oxenstall and the Kuhstall, are now dining rooms, and in good weather meals move to the courtyard and terrace.
Recognition
Ambience
Details
History
good quality, good value cooking
A hotel set in the countryside with a rich history and 19 rooms. Meals featuring ingredients from the estate's own farm and the property's gardens.
Location
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