The story
Gasthaus Widmann's Löwen, at Struthstraße 17 in Königsbronn (Heidenheim an der Brenz), earned a Michelin star in 2026 for its modern Swabian cooking. The family-run country inn sits on the Swabian Alb and has a 200-year tradition behind it.
Andreas Widmann is owner and head chef, and he keeps the kitchen close to its home region. Char arrives with carrot and mustard cucumber. Sturgeon comes with leek and egg yolk, and venison from local hunting is paired with parsnip and pickled berries. Guests choose between a five-course and a seven-course menu, and a vegetarian option is available.
On Thursdays and Sundays there is a four-course introductory menu for 120 euros, aperitif and water included. Sommelier Anna Widmann looks after a list of 350 wines, 20 of them poured by the glass. Der Feinschmecker rated the restaurant 3 in 2026 and praised the service as relaxed and very friendly.
The oldest part of the building began life as a village butcher shop. Today the dining rooms are bright, with plenty of wood and comfortable chairs. The Schlemmer Atlas gave the kitchen 3,5 Kochlöffel in 2026. Outside there is a beer garden and a picnic lawn, and the inn also grills steaks over charcoal. Across the road, the Jägerhof, a converted farmhouse with an open kitchen, hosts cooking classes and events.
Recognition
Ambience
Details
History
good quality, good value cooking
High quality cooking
The oldest building of the traditional country inn was originally a village butcher shop. Today, Andreas Widmann and his team offer two sophisticated menus with up to seven courses in a modern atmosphere.
Lovingly modernized dining rooms with a 200-year tradition in the heart of the rural Swabian Alb. There is a picnic lawn, a beer garden, and charcoal-grilled steaks.
Concept Two menus with five or seven courses are offered in the fine dining restaurant of the family restaurant. There is also a vegetarian option. A nice idea is the four-course introductory menu, offered on Thursdays and Sundays for 120 euros, including an aperitif and water. Culinary Style Owner and head chef Andreas Widmann stays true to the region. Rooted in the Swabian Alb, he demonstrates how modern regional cuisine works without being overly conceptual. For example, char is served with carrot and mustard cucumber, sturgeon comes with leek and egg yolk, and venison from local hunting is paired with parsnip and pickled berries. Wine Sommelier Anna Widmann offers a large selection of 350 wines, with 20 available by the glass. Atmosphere Bright rooms, plenty of wood, and comfortable chairs create a pleasant atmosphere. This is complemented by relaxed and very friendly service. Verdict Modern cuisine with a regional focus that consistently offers new discoveries.
Location
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