Reck's

The story

Reck's Salem: Country Cooking and Mediterranean Cuisine in Salem, Germany

Reck's operates a hotel-restaurant at Bahnhofstraße 111 in Salem, Germany, where the kitchen serves country cooking and Mediterranean dishes and holds a 2026 Michelin recommendation. The restaurant is run by three sisters, and its menus draw on the family's long hotel tradition near Lake Constance.

Chef and cooking style

Alexandra Reck leads the kitchen. She trained at the Colombi Hotel in Freiburg and worked with the three-star chef Dieter Müller. Her cooking leans on seasonal and local produce, and she puts emphasis on gentle preparation, since she believes good food should also be healthy.

Dishes on the table

The Schlemmer Atlas awards Reck's 2.5 Kochlöffel for 2026 and singles out creamy veal goulash and rack of lamb. The menu on the website lists house-made salmon and trout roulade in white wine sauce, veal medallions in morel cream, and a classic Wiener Schnitzel. Dessert includes crème brûlée with orange ragout and sorbet, along with dark chocolate mousse served with vanilla sauce and preserved sour cherries.

Rooms and atmosphere

Three dining rooms carry distinct character. The Salemer Stube has a baroque stucco ceiling by the sculptor Joseph Anton Feuchtmayer, whose work also appears at the Salem monastery, and it seats up to 38 for celebrations. The Hans Thoma Stube is more rustic, with carved chairs and an old tiled stove. The Roter Salon is decorated in red and centres on a grand piano from the family's own collection. In warm months, the garden terrace extends the room outdoors.