Kapeller Hopfestubb

The story

Kapeller Hopfestubb: Award-Winning Palatinate Cuisine in Bad Bergzabern

The chef and the kitchen

Chef Marc Wendel leads the kitchen at Kapeller Hopfestubb in Bad Bergzabern, where he applies his Swiss training to modern Palatinate cuisine. He rebuilt the family operation after returning home in 2011, establishing a strict reliance on fresh regional produce and herbs pulled directly from their garden plot. Sous chef Ruth Schöfer joined him that spring, bringing practical experience from party services and North African kitchens. The daily routine stays grounded in seasonal availability rather than fixed menus.

Standout dishes and regional flavors

The Schlemmer Atlas recognized this kitchen with one spoon in 2026 for its precise handling of traditional recipes. Diners regularly encounter Saumagen Ravioli served over Weinsauerkraut and finished with a light Riesling foam. Other hallmarks include rich Wildleberknödel prepared with careful attention to texture. These plates demonstrate how classic formats adapt to contemporary standards without losing their regional identity.

The vineyard and wine cellar

Wine selection remains central to the dining experience at Kapeller Hopfestubb. The family cultivates 2.5 hectares at the Kapeller Rosengarten vineyard along the southern Palatinate wine route. Cold fermentation techniques preserve the bright fruit character across their sixty five percent white wine production. This traditional Palatinate cuisine thrives alongside the house bottlings, which Marc matches deliberately to every course. AWC Vienna judges validated their quality with awards during the 2019 tasting season.