HIO - Der Acker kocht.

The story

HIO Fine Dining Neumarkt: Front Cooking & Regional Flavors by Chef Gigliotti

The Chef and the Field

In Neumarkt in der Oberpfalz, HIO - Der Acker kocht. positions guests two steps from chef Domenico Gigliotti. This arrangement supports a fine dining format where the kitchen mirrors the activity of the adjacent fields and woods. Ingredients arrive at the table directly from the farm, so each course reflects the current season and the specific soil of the Oberpfalz region. The daily harvest determines the menu structure, blending German regional products with influences drawn from Nordic restraint and Japanese preparation methods, defining a distinct regional cuisine.

Nordic Intimacy

Black oak tables anchor the room, set against a white hydrangea cloud and cool graffiti accents. The Nordic-styled lounge holds just sixteen seats, which limits the turnover and encourages focused attention on the food. The open layout allows diners to watch the cooking and plating without obstruction. HIO operates as part of a larger network with the nearby Meier wirtshaus, sharing supply chains and sustainability goals across both venues.

Raw Techniques and Local Produce

The six-course sequence relies on raw and lightly cooked elements served à la minute. A signature dish features trout tataki seasoned with Ras el Hanout, accompanied by harissa-spiced skin chips and a light saffron beurre blanc. Fresh vegetables often appear first, delivered from the plot as an amuse-gueule. The wine list concentrates on selections from Germany and Austria, highlighting organic vineyards. An ambitious non-alcoholic pairing option uses house-made preparations to match the intensity of the local cuisine.

Awarded Transparency

Der Feinschmecker guide awarded HIO three-and-a-half stars, highlighting the dynamic interaction between chef and diner at the counter. The review praises the transparency of the sourcing and the innovation in flavor pairings. The restaurant maintains a strict adherence to its bio-product standards, treating waste reduction and resource cycles as core operational principles. Every meal connects back to the land, reinforcing the identity of a kitchen that cooks strictly from the acre.