Landhaus Hinterberg

The story

Landhaus Hinterberg Dorfen: Award Winning Bavarian Country Cuisine

Roots and Recipes

Landhaus Hinterberg in Dorfen anchors its Bavarian country cooking in a historic three-gable farmstead that has operated as a tavern since 1927. Irmgard Haas took over management in 1998 and now steers the kitchen alongside the broader family network. Every plate follows established household recipes, cooked fresh daily with ingredients drawn from local markets and regional farms. The Schlemmer Atlas validated this steady commitment to traditional methods by awarding a single spoon honor in 2026.

Seasonal Plates and Special Menus

The culinary calendar tracks the predictable rhythm of Bavarian harvests, starting with tender white asparagus in April before the kitchen turns to heartier root vegetables by autumn. A dedicated June program introduces Langenpreisinger prawns marinated in herb oil, accompanied by veal cutlets and a delicate rose parfait dessert. Cold months bring whole roasted geese prepared in-house, presented with hand-rolled potato dumplings and braised red cabbage. Visitors seeking alternative options can reserve an Ayurveda-inspired menu or arrange a private candlelight dinner.

The Dining Rooms and Garden

Evening service rotates through three appointed parlors, most notably a fireplace room where exposed wooden beams frame low lighting and plush seating. The original drafty taproom was gradually reconfigured to preserve the quiet atmosphere of traditional Bavarian dining while installing modern climate control. Summer evenings extend outdoors into a walled courtyard where climbing roses shade sturdy wooden tables near a working bowling alley. Sixteen guest chambers share the grounds, allowing diners to step directly from their meals into comfortable overnight accommodations.