Landgasthof zur Linde

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Landgasthof zur Linde: Traditional Swabian Cooking in Steinhausen

The Heinzelmann lineage and kitchen

The Landgasthof zur Linde stands directly opposite Steinhausen’s celebrated baroque pilgrimage church, a location that has anchored traditional Swabian cooking since 1609. Bernd Heinzelmann leads the kitchen as both owner and chef de cuisine, applying rigorous training standards passed down through four generations of the family. Elke Heinzelmann manages front-of-house operations while senior partners Brunhilde and Alfons continue to guide the establishment’s daily rhythm. Their combined expertise ensures every plate respects the agricultural calendar of Upper Swabia.

Signature preparations and seasonal plates

Reviewers at the Schlemmer Atlas specifically highlight the onion roast, venison leg, and wedding soup as essential orders. These dishes rely on slow braising techniques and locally sourced root vegetables that define the Swabian kitchen. The culinary team also rotates specials around mushroom weeks and vegetarian periods to match harvest cycles. Every menu item connects directly to nearby farms and dairy producers.

Rococo architecture and dining spaces

Built by a local monastery nearly four centuries ago, the building remains one of the oldest inns in Upper Swabia and a recognized example of South German Rococo design. Guests choose between the main Gaststube for larger gatherings or the intimate Linden Stube for quieter meals. A covered garden terrace extends the dining area toward the surrounding fields during warm months. Wooden beams and period furnishings maintain the original structural character without compromising modern comfort.