Gasthaus Settele

The story

Gasthaus Settele Augsburg: Traditional Bavarian Kitchen with Schlemmer Atlas Recognition

Roots and refinement

Gasthaus Settele in Augsburg grounds its reputation in authentic Bavarian cooking. The fourth generation of the Settele family now guides the kitchen, with Stefan Settele applying that steady lineage to honest regional preparation. He translates decades of practice into hands-on classes where visitors master his techniques directly.

Signature plates

The menu balances familiar Bavarian traditions with seasonal pivots like semmelknödel lasagne featuring fresh chanterelles in herb cream. Chefs build rich foundations from bones and peels, ensuring nothing goes to waste while preparing dishes like the veal schnitzel accompanied by lingonberries and roasted potatoes. Regulars also favor the pork loin resting in a sherry cream sauce beside house-made spätzle. Even the salads carry substantial flavor, particularly the trout ceviche paired with green broth and pretzel croutons.

Room and recognition

Natural light fills the main hall while warm summer evenings extend onto the beer garden. This grounded approach earned the venue two spoons from the Schlemmer Atlas guide, acknowledging how effectively it handles established flavors without excess. Guests return for consistency rather than novelty, trusting the kitchen to deliver reliable satisfaction season after season.