The story
Gasthof Alex, at Gössersdorf 25 between Kulmbach and Kronach, holds one Michelin star (2026) for a modern European kitchen rooted in Franconian cooking. The inn has belonged to the same family since 1886.
Domenik Alex took over the inn from his parents in 2021 and runs it with his partner Madlen Häckel, in the fifth generation. He spent ten years working elsewhere first, including at Victor's Fine Dining under Christian Bau and at Friedrichsruhe. The Schlemmer Atlas gave the inn 3.5 Kochlöffel in 2026 and describes how tradition and modernity meet in its kitchen.
From Wednesday to Saturday, dinner is a six-course menu. The Bamberger Hörnchen with curd, lovage and whey is the signature, a confit potato with chips, spiced quark cream and a whey vinaigrette. It is the old "potatoes with white cheese" in new clothes. A scallop with leek, tarragon and macadamia shows the international side. Produce comes from regional suppliers and the inn's own garden, and the turbot arrives directly from Brittany.
The dining room is spare and light, with pale wood and a large oak table that Alex's mother restored by hand. Plates come from a small Limoges manufacture. Madlen Häckel looks after guests with an easy, attentive warmth. The wine list is short, about 20 bottles. On Sundays the kitchen turns to family recipes, with roasts braised in the wood-fired oven and handmade Franconian dumplings.
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High quality cooking
Concept Fine dining in a traditional Franconian inn, surrounded by meadows and forests. Six-course menu with a shared start at 6:30 p.m., family table on Sunday afternoons. Culinary Style After gaining experience in high-end kitchens, Domenik Alex has not lost his love for his homeland – quite the opposite. He is boldly steering the family inn into the modern era in its fifth generation. His cuisine impresses with a creative twist: the scallop with leek, tarragon, and macadamia nut brings an international flair, while the Bamberger Hörnchen with curd, lovage, and whey is his signature dish – the traditional "potatoes with white cheese" receives a contemporary variation. The chef confits the potato, served alongside potato chips, spiced quark cream, and a vinaigrette made from whey and green herb oil. Wine A small, refined selection featuring 20 wines. Ambiance Minimalist setting with abundant light wood, minimal decor, and no frills. Madlen Häckel tends to the guests with genuine warmth. Verdict Grounded yet highly creative – a concept worth emulating.
Family-owned since 1886, the inn located between Kulmbach and Kronach combines tradition and modernity – also in the kitchen. The owner and head chef is Domenik Alex.
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