The story
Restaurant Schönbuch sits above Pliezhausen near Reutlingen, serving refined traditional German cooking that balances regional roots with modern precision. Maik Hörz inherited the property in 2002, expanding a modest guest house built on an old chicken coop into a full hotel and restaurant. The kitchen favors deliberate preparation over complexity, anchoring daily offerings in seasonal produce and clean flavors. This steady approach earned two ladles from the 2026 Schlemmer Atlas guide.
Diners typically navigate the evening offerings through structured tasting formats like Die Treibjagd or Streifzug, which pair starters such as burrata with ripe tomatoes or gazpacho topped with prawns. Main courses shift between braised beef cheeks served with spätzle and balsamic jus, veal schnitzel with crispy potatoes, and grilled salmon accompanied by rosemary potatoes and cherry tomato salsa. The kitchen’s dedication to German cuisine remains evident whether guests order the multi-course menu or select individual plates.
Floor-to-ceiling windows face the Neckar valley and Swabian Alb ridges, framing the dining room with quiet landscape views. The interior blends contemporary furnishings with warm wood tones, creating a space that feels both current and comfortably established. Behind the bar, a curated collection of five hundred wines and four hundred fifty whiskies supports dedicated tastings, while seasonal theme evenings regularly rotate Italian spreads and Swabian cuisine concepts.
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