The story
Johanns at Marktplatz 24 in Waldkirchen earned one Michelin Star in 2026 for its modern cuisine, built on ingredients from the Bavarian Forest. The restaurant sits on the top floor of the Garhammer fashion house, halfway between Passau and the Czech border.
Chef Michael Simon Reis describes the house flavor as earthy, grainy and sweet, a hearty regional tradition given a contemporary reading. In 2025 the restaurant and his network of nearby producers both turned ten. The Schlemmer Atlas gave the kitchen 3.5 Kochlöffel in 2026.
Bavarian farmed shrimp arrives with melon, San Marzano tomatoes, boiled quark and white tomato whey. Poltinger lamb comes two ways, braised and lightly grilled, with green papaya falafel, mint zucchini and olive hummus. Johanns serves no saltwater fish or seafood. Its fish comes from the Happy Fisch ponds in Breitenberg, which supply sturgeon, golden trout, carp, wels and char.
Denise Ebertshäuser trained as a sommelière in Vienna and looks after a list of around 400 selections. She likes to look beyond the familiar estates for newer winemakers, and she suggests pairings for the à la carte dishes and the tasting menu.
Large glass walls and an open kitchen make the dining room bright. Natural tones and leather accents keep the modern interior warm. A terrace and lounge look out over the forested hills. After 8 PM the tasting menu runs to four courses, and à la carte remains available.
Recognition
Ambience
Details
History
High quality cooking
Halfway between Passau and the Czech border lies the restaurant on the roof of the Garhammer fashion house – with a terrace, lounge, and panoramic views over deep green forests. Michael Simon Reis cooks.
Concept Modern, regionally focused fine dining destination on the top floor of the Garhammer fashion house. À la carte and tasting menu available (only a shorter version after 8 PM). Cuisine In 2025, chef Michael Simon Reis celebrated the 10th anniversary of both the restaurant and his network of regional producers, which reliably supplies him with the finest and freshest ingredients. Menu highlights include Bavarian farmed shrimp served with melon, San Marzano tomatoes, boiled quark, and white tomato whey. The Poltinger lamb is presented in two ways: braised and lightly grilled, accompanied by green papaya falafel, mint zucchini, and olive hummus. Wine Denise Ebertshäuser curates the extensive wine list (400 selections) and recommends pairings with great charm and expertise. Ambiance Abundant glass and an open kitchen create a light, almost Mediterranean atmosphere. The interior is highly modern, yet feels warm rather than cold thanks to natural tones and leather accents. Conclusion An innovative culinary destination that offers a gastronomic retreat.
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