The story
Rebers Pflug, at Weckriedener Straße 2 in Schwäbisch Hall, serves German country-house cuisine built on Hohenlohe produce, and it holds one Michelin star from 2026. The family-run inn sits on the outskirts of town, with a vaulted wine cellar and a summer garden.
Head chef Hans-Harald Reber cooks with ingredients from the Hohenlohe region and a careful hand at each step. The menu moves from foie gras to a Hohenlohe cheese selection, so the kitchen covers rich starters and a regional finish. A cabinet inside the dining room ages Hohenlohe beef, and the house also works with Duroc pork from its own farm.
Duck breast comes with praline, Hohenlohe sweet potato, spiced red cabbage and barberries. For the cheese course, Geifertshofener pepper raclette arrives with grenaille potatoes and lamb's lettuce. Boules of Périgord foie gras are served with beetroot, fig and cassis.
Guests can choose a tasting menu of three to six courses, and every course is also available à la carte. A three- or four-course vegetarian menu is offered as well. The wine list pulls from Germany and abroad, with bottles from South Tyrol, Burgundy and the Rhône Valley. The dining room is modern and country-style, and in summer a leafy terrace adds more seating.
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Concept Modern country-house restaurant offering an à la carte selection and a recommended tasting menu of 3–6 courses (all courses can also be ordered individually), along with a vegetarian menu featuring 3 or 4 courses. Cuisine Style Hans-Harald Reber’s refined country-house cuisine is built on high-quality ingredients from the Hohenlohe region, meticulous preparation, and great attention to detail. Dishes such as duck breast and praline served with Hohenlohe sweet potato, spiced red cabbage, and barberries are just as exemplary as the Geifertshofener pepper raclette with grenaille potatoes and lamb’s lettuce for the cheese course. The aging cabinet features Hohenlohe dry-aged beef. Wine An excellent selection of German and international wines, including attractive offerings from South Tyrol, Burgundy, and the Rhône Valley. Atmosphere Warm and welcoming hosts greet guests in a modern country-house interior, with additional seating available on a cozy, leafy terrace during the summer months. Conclusion First-class ambiance with the guest at the heart of it all – a truly relaxing countryside experience!
High quality cooking
Family-run, modern country inn on the outskirts of town with a vaulted wine cellar and summer garden. Head chef Hans-Harald Reber offers high-quality dishes ranging from foie gras to the Hohenlohe cheese selection.
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