Paulas Alb

The story

Paulas Alb in Ehingen: Swabian-Alpine Dining with Schlemmer Atlas Recognition

The Kitchen and Its Philosophy

At Paulas Alb in Ehingen, the kitchen delivers seasonal Swabian-Alpine cuisine guided by Chef Philipp Bartnik. The establishment has remained in family hands since 1906, bearing the name of Paula Mauz to honor her post-war commitment to honest hospitality. Bartnik approaches regional German cooking as a living practice, prioritizing fresh local produce while sourcing exceptional ingredients when necessary. A complete kitchen overhaul in 2025 gave his team modern equipment to support this straightforward, ingredient-led method.

Plates and Seasonal Focus

The menu highlights familiar regional staples prepared with careful technique, including Wiener Schnitzel and traditional Maultaschen that recently earned two ladles from the Schlemmer Atlas guide. Dishes shift with the harvest, reflecting a philosophy that values market freshness over elaborate staging. Guests consistently note how Swabian-Alpine flavors remain grounded yet distinctly refined, avoiding heavy sauces in favor of clean, well-executed profiles. Every plate arrives with the quiet confidence of a kitchen that cooks daily without compromise.

The Room and the Brew

Warm timber beams and bright seat cushions define the dining space, which channels a modern alpine hut aesthetic through the historic building. Since July 2026, guests can step onto a new terrace shaded by string lights in the heart of the old town. The house brewery, Goldener Adler, supplies draft wheat beer brewed on site using an original recipe from 1899. That same wheat beer pairs naturally with the lighter preparations, while a proprietary house gin offers a crisp alternative for those seeking something beyond the tap.