The story
Rauchensteiner in Landshut serves Mediterranean cuisine from a converted 19th-century sawmill on the Mühleninsel, creating a setting where history meets modern hospitality. The kitchen embraces an open-house philosophy established in 2017, blending Mediterranean cooking with a strong focus on regional produce. Menus regularly shift to feature both Bavarian specialties and international classics, ensuring every visit brings new discoveries. This commitment to bridging local traditions with bold combinations recently secured two spoons from the Schlemmer Atlas guide.
The menu spans heartland meats like venison loin paired with plum, rosemary, and port wine jus, alongside slow-braised ox cheeks served with sweet potatoes and soy-honey sauce. Seafood highlights include carpaccio made from Erdinger prawns with wild herbs and caviar, as well as Gillardeau oysters presented with lemon or shallot vinaigrette. Vegetarian choices extend to kohlrabi curry with orange chives and soba noodles, while lighter fare ranges from tuna tartare to beet ravioli with goat cheese and pear chutney. Desserts round out the evening with homemade sorbets and a signature cheesecake topped with apple ice cream and speculaas crumble.
Housed within the original structure of the sawmill, the interior features modern furnishings that complement the building's industrial heritage while maintaining a welcoming atmosphere. Guests can dine outdoors on the terrace during warmer months, enjoying coffee and homemade cakes alongside lunch selections. The beverage program complements the food with a curated wine list drawn from major European growing regions, offering white, red, rosé, and sparkling options recommended by the sommelier. Local beer enthusiasts can choose from tap selections supplied by the Landshuter Brauhaus, completing a well-rounded dining environment.
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