The story
Abt- und Schäferstube, the restaurant of the Schafhof hotel in Kirchzell, serves contemporary French cooking at Schafhof 1, Amorbach, 63916, Germany. Der Feinschmecker gave it a rating of 3 for 2026, and the kitchen works inside a former monastery estate that has belonged to the Benedictine abbey at Amorbach since 1446.
Head chef Daniel Stelling previously worked at the Kurfürstenstube in the Europäischen Hof in Heidelberg. He combines flavours from several culinary traditions, and the balance between them is the main idea behind the plates. Michelin lists the restaurant as Recommended for 2026.
Kingfish comes with leche de tigre, frozen tamarillo, sweet potato and sand whelk ceviche. For dessert, "Our Coconut" pairs braised pineapple and baba au rhum with Creole sauce and passion fruit sorbet. The seasonal Genussmenü, listed at 145 euros, moves from Madai to a lobster tail with Sauce Newburg, then to turbot with dashi beurre blanc and salt-meadow lamb with a pine nut crust.
The dining room sits in the Bavarian Odenwald Nature Park, and the bar Benedikt has a large red sandstone fireplace. The wine cellar dates to 1524 and holds over 200 wines, with a focus on Franconian estates and house-distilled spirits. Hüseyin Ünal leads the service team, and the restaurant also offers a private room.
Recognition
Ambience
Details
History
Concept A traditional establishment that seamlessly combines fine cuisine, living history, and cultivated tranquility. Culinary Style The new head chef, Daniel Stelling (formerly of the "Kurfürstenstube" at the Europäischen Hof in Heidelberg), excels with creative flavor combinations drawn from diverse culinary traditions. This is evident in the finely balanced kingfish with leche de tigre, frozen tamarillo, sweet potato, and sand whelk ceviche. "Our Coconut," featuring braised pineapple, baba au rhum, Creole sauce, and passion fruit sorbet, transports us straight to the Caribbean. Wine Over 200 wines, with a focus on the nearby Franconian wine region. Highlights include Schafhof exclusive bottlings and the house-distilled spirits. Atmosphere The Hideaway at the forest edge remains a sanctuary for relaxation and refined comfort. Attentive service under Hüseyin Ünal and host Dominik Schmidt create a relaxed ambiance. Concept A traditional establishment that seamlessly combines fine cuisine, living history, and cultivated tranquility.
Amidst the green hills of the Bavarian Odenwald Nature Park, the historic monastery estate features game specialties and fine French menus. The head chef is Daniel Stelling.
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