The story
Leos by Stephan Brandl holds one Michelin Star (2026) for contemporary cooking at Liebenstein 25 in Kötzting. The restaurant sits well outside the town centre, surrounded by dense woodland, as part of a hotel with a spa and a second restaurant.
Executive Chef Stephan Brandl combines international top products with the finest local ingredients. His own organic farm and the hotel's herb garden supply the kitchen. The Schlemmer Atlas, which gives the restaurant 3.5 Kochlöffel for 2026, notes a menu of up to seven courses.
Breton lobster arrives in a bisque with cauliflower and a bright note of yuzu. In season, roe deer veal loin is paired with duck liver and carrots, then lifted by sea buckthorn and malt beer. For dessert there is tonka bean with pear, red wine ice cream and white Opalys chocolate. Guests can choose a cheese selection from the cart instead.
The list runs to around 100 wines, including the house Cuvée Weiss, made with the Princely Castell Domain Office. Aperitifs include alcohol-free creations from the staff. The dining room is modern Alpine in style, with plenty of wood, natural materials and cosy seating nooks. Der Feinschmecker (2.5 in 2026) praises the relaxed, versatile enjoyment and the attentive service.
Recognition
Ambience
Details
History
High quality cooking
Concept Executive Chef Stephan Brandl adheres to the proven concept of combining international top products with the finest local ingredients. His own organic farm and the hotel’s herb garden serve as a reliable source. He serves Breton lobster in a bisque (crustacean soup), accompanied by cauliflower and bright acidity from yuzu lemon. In season, he pairs roe deer veal loin with duck liver and carrots, complemented by sea buckthorn and malt beer notes. As an alternative to desserts such as tonka bean with pear, red wine ice cream, and white Opalys chocolate, a cheese selection from the cart is offered. Concept Executive Chef Stephan Brandl adheres to the proven concept of combining international top products with the finest local ingredients. His own organic farm and the hotel’s herb garden serve as a reliable source. He serves Breton lobster in a bisque (crustacean soup), accompanied by cauliflower and bright acidity from yuzu lemon. In season, he pairs roe deer veal loin with duck liver and carrots, complemented by sea buckthorn and malt beer notes. As an alternative to desserts such as tonka bean with pear, red wine ice cream, and white Opalys chocolate, a cheese selection from the cart is offered. Wine A well-curated selection of around 100 items, with the house’s own Cuvée Weiss produced in collaboration with the Princely Castell Domain Office. A lovely touch is the alcohol-free staff creations served as aperitifs. Atmosphere Modern Alpine chic featuring abundant wood and natural materials, along with cozy seating nooks. Conclusion Relaxed, versatile enjoyment – attended to by highly attentive service.
Well outside the city center and surrounded by dense woodland lies this gastronomic paradise, featuring a hotel, spa area, and two restaurants. Stephan Brandl offers a menu with up to seven courses.
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