Bräustatt und Taferne

The story

Bräustatt und Taferne in Weiler-Simmerberg: Austrian kitchen and house brewery

Bräustatt und Taferne, at Ellhofer Str. 2 in Weiler-Simmerberg, Germany, is an Austrian kitchen paired with its own brewery. The Schlemmer Atlas 2026 awarded it 1 Kochlöffel, singling out the chance to watch the brewer at work in the historically furnished rooms.

Sepp Holzer's cooking

Sepp Holzer, who was born in Carinthia, took his love of cooking from his mother. He trained as a pastry chef and is considered self-taught in savoury cooking. Since 1992 he has widened the menu, moving between home-style favourites and more refined dishes. Herbs for the kitchen and wild herbs are harvested from the house's own herb garden.

Seasonal dishes

Regulars include the Bierkutscher crusted roast with dumplings in dark beer sauce, and pork knuckle served with dumplings and sauerkraut. The seasonal menu follows wild plants, from watercress under the snow in February and wild garlic from March to elderflower in May and forest mushrooms from July. Spring plates include wild garlic soup, asparagus ragout on wild garlic spätzle, and a house herb gravlax. A plum compote with vanilla ice cream is made in-house.

Brewery rooms and beer

The restaurant occupies part of a large brick building that was once the Simmerberg brewery, and brewing here dates back to 1706. The dining rooms keep white-blue tiles from the 1897 machine room, with old brew kettles at the back. The brewery brews weekly under the Reinheitsgebot, producing Rödler Trunk, gold, light and dark wheat, pilsner, bock and an alcohol-free beer. The spaces also host private and business celebrations.