The story
Büffelhof Beuerbach in Landsberg am Lech anchors its water buffalo cuisine in decades of local breeding history. Steffen Schwencke introduced the animals to German pastures in 1996, drawing inspiration from his early years in Vizzola, Italy. The gastronomic concept matured after 2017 when his son Valentin partnered with Vuong to transform the estate into a working kitchen. Their approach treats the farm as a pantry, letting seasonal availability dictate the flow of the week.
Friday through Sunday diners navigate a shifting weekly card that pairs fresh buffalo meat with Wollschweinfleisch and regional vegetables. The team structures these offerings into four or six course progressions designed to highlight texture and terroir. Thursday nights pivot toward the terrace oven, serving crisp pizzas alongside Vuong’s locally adapted sushi variations. Freshly pressed juices rotate according to the orchard yield.
The Schlemmer Atlas recognized this buffalo-focused cooking with two spoons in 2026, noting how the sprawling estate balances active farming with focused dining. Guests move between comfortable seating areas and the adjacent Weinvilla, where curated bottles emphasize honest profiles over heavy labels. Attentive hosts steer conversations without interrupting the rhythm of the meal. Slow Food membership confirms a commitment to traceable ingredients and unhurried service.
Recognition
Ambience
Details
Location
Facebook
Instagram