Flair Hotel Zum Schwarzen Reiter

The story

Flair Hotel Zum Schwarzen Reiter, Horgau: Seasonal Bavarian-Mediterranean Dining

Roots and kitchen philosophy

Flair Hotel Zum Schwarzen Reiter in Horgau grounds its Bavarian-Mediterranean cooking in a 250-year-old family tradition led by Martin Platzer. Seasonal menus replace rigid classics, relying on daily market runs and regional suppliers. The kitchen balances hearty Alpine foundations with lighter Mediterranean techniques. This flexible approach keeps the hotel cuisine grounded and responsive to local harvests.

Signature dishes and seasonal focus

Wild preparations form a steady highlight on the current menu. The venison surf and turf pairs grilled filet with prawns and trout caviar, while the Schwarzer Reiter Platte centers on pork tenderloin served with mushroom cream sauce and buttery spätzle. Braised beef in blue cabbage and roasted pork loin appear alongside Argentine beef steaks cut from 180 grams up to 300 grams. These selections reflect the Schlemmer Atlas recognition for consistent, varied cooking.

The dining environment and wellness integration

Wooden furnishings and modern seating frame the main restaurant space, which connects directly to the Haus der Sinne wellness area. Fire, water, air, and earth dictate both the spa treatments and the dining rhythm throughout the day. Guests often transition from a meal at the Biergarten terrace to a session in the Tecaldarium or the relaxation winter garden. The layout encourages unhurried pacing between courses and recovery.