The story
Esszimmer, at Hauptstrasse 9 in Schwendi, is a modern cuisine restaurant inside the Hotel Oberschwäbischer Hof. Michelin awarded it one star in 2026 for high quality cooking, and its tags list farm-to-table sourcing and seasonal menus.
Julius Reisch leads the kitchen. Before Schwendi he worked at Traube Tonbach and Söl'ring Hof, and both kitchens still show in his approach. Guests choose between two menus of four to six courses, and one of them is vegetarian.
The vegetarian menu pairs red cabbage with green apple, wasabi and peanuts. Jerusalem artichoke arrives with hazelnuts, a quail egg and Mizuna salad, and the classic menu swaps the quail egg for a scallop. Local venison comes with apricot, almonds and broccoli. The vegetarian main course combines leek, bell pepper, peanuts and cream cheese, with the cheese rounding out the flavors.
The dining room is built around warm wood, indirect lighting and tables dressed in white linen. Anna Reisch, who works as sommelier and hostess, guides guests through a list of 400 wines. The hotel's second restaurant, the Lazarusstube, serves Swabian classics for a different kind of meal.
Recognition
Ambience
Details
History
High quality cooking
Head chef Julius Reisch showcases his exquisite culinary skills in four to six courses, with vegetarian options also available. You can also celebrate, go bowling, or take advantage of various holiday packages.
Concept Fine dining at the modern Hotel Oberschwäbischer Hof run by the Reisch family, featuring the second restaurant “Lazarusstube” with Swabian classics. Two menus, 4–6 courses, one of which is vegetarian. Culinary Style Julius Reisch has gained experience at renowned establishments (Traube Tonbach, Söl’ring Hof) that continue to shape his creative style. In the vegetarian menu, he combines red cabbage with green apple, wasabi, and peanuts; Jerusalem artichoke with hazelnuts, quail egg, and Mizuna salad, while in the classic menu, a scallop replaces the quail egg. Local venison is served with apricot, almonds, and broccoli. Leek, bell pepper, peanuts, and cream cheese make up the vegetarian main course—robust flavors rounded off by the cheese. Wine Sommelier and hostess Anna Reisch provides knowledgeable and charming recommendations from a list of 400 wines. Ambiance Abundant wood, indirect lighting, and tables set with white linens create a cozy atmosphere. Conclusion Relaxation paired with a diverse, high-caliber culinary offering.
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