The story
Cheval Blanc, the gourmet restaurant of the Landhotel Weisses Ross at Am Kirchberg 1 in Illschwang, was awarded one Michelin Star in 2026. The kitchen works in a modern French idiom with German roots, and the house has been family-run for seven generations.
Christian Fleischmann represents the younger generation at the Weisses Ross and cooks a single five-course menu. Der Feinschmecker gave the restaurant 4 points in 2026 and singles out his focus on mostly local ingredients and carefully arranged textures. The hotel's own butcher shop supplies the house, and the menu follows the seasons.
A trout tartare comes with yuzu gel and a vinaigrette that picks up the sweetness of mango and coconut foam. Gently cooked turbot is filled with parsley farce and served with veal head vinaigrette and champagne hollandaise. Two side dishes work with parsley root: a veal tongue salad with parsley root gel, and a tartare with sorbet.
The dining room is a modern lounge with Alpine flair, and its eye-catcher is a transparent central niche. The service feels familial, in keeping with a house that began as a 15th-century inn. The wine list leans on Franconia and Austria, with selections from Bordeaux, Burgundy and Tuscany. Homemade non-alcoholic pairings are also available.
Recognition
Ambience
Details
History
good quality, good value cooking
High quality cooking
In a peaceful village near Amberg lies this former 15th-century inn, family-run for seven generations. Gourmet and secondary restaurants, as well as a hotel and a local butcher shop.
Concept Refined, original cuisine in a modernly furnished Alpine-flair gourmet lounge. A menu, 5 courses. Culinary Style Even the thoroughly developed aperitifs shine brightly. With the trout tartare, yuzu gel and vinaigrette perfectly capture the sweet notes of mango and coconut foam. Christian Fleischmann's original philosophy of enjoyment, featuring precisely arranged texture trilogies, deeply explores the aromatic potential of predominantly local ingredients. The greatest pleasure comes from the portion of gently cooked turbot filled with parsley farce, accompanied by veal head vinaigrette and champagne hollandaise. As a refreshing sidekick, veal tongue salad with parsley root, its gel, and champagne vinaigrette plays alongside. Sidekick number two shines with sophisticated coolness: featuring tartare and sorbet made from parsley root. Wine Franconia and Austria play the leading roles in the cellar, which also boasts the finest selections from Bordeaux, Burgundy, and Tuscany. Homemade and well-matched non-alcoholic alternatives. Atmosphere Warmly familial. The eye-catcher is the transparent central "niche" in the lounge. Verdict Creative top-tier cuisine for high-class culinary pleasure journeys.
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