The story
Gasthaus Jakob in Sankt Englmar serves French-inspired modern cuisine at Haigrub 19, Perasdorf, and holds one Michelin star from 2026. The small tavern room sits in the Bavarian Forest, where the menu moves between French technique and Asian influences.
Michael Ammon owns the restaurant and cooks in its kitchen, and he has run it since July 2016. He describes his style as classic, modern and often a little unconventional. Guests can tailor the menu to their own preferences.
Duck liver appears in several variations, served with brioche. The "Caesar's Salad 2.0" presents braised forest chicken in dim sum form, a clear example of the Asian touches in the kitchen.
The Gaststube seats about 25 and the Wintergarten about 15, and a small terrace in front of the house opens in good weather. Andreas Ammon, a WSET-certified sommelier and the chef's brother, builds the wine list around regional origin and character. Mona Haka leads the dining room. The team plans to move in summer 2026, and the new location had not been announced at the time of writing.
Recognition
Ambience
Details
History
High quality cooking
Concept A fine-dining experience in a cozy, traditional tavern room in the secluded Bavarian Forest – the surprises on the plate offer a contemporary contrast. Culinary Style Classic, modern and always a touch unconventional, that’s how Chef Michael Ammon describes his style. The 37-year-old’s signature approach is French-inspired, with Asian influences. Duck liver variations with brioche, alongside the “Caesar’s Salad 2.0” featuring braised forest chicken served in dim sum form, are among the signature dishes. Guests can tailor the menu to their own preferences. Wine Sommelier Andi Ammon is as unpretentious and creative as his brother: a small pilsner fizzes in a wine glass, while the Paul & Roger champagne is served in a coupe. With his fabulously curated wine selection, he emphasizes regional origin and character. Atmosphere It’s all about feeling at ease. The rustic ambiance is one thing – just as important is the team’s professional yet approachable demeanor. Conclusion The Bavarian Forest, savored and reimagined for the modern age on the plate.
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