The story
René Eibisch guides the kitchen at Restaurant Tannenhaus in Schöneck, where Mediterranean cooking anchors the seasonal approach. Menus rotate to reflect current produce, offering both creative à la carte selections and curated tasting paths. The team balances spontaneity with precision, letting guests choose their path through the evening based on appetite rather than rigid schedules.
A standout feature is the selection of steaks drawn from a dry aging cabinet, where controlled maturation concentrates flavor before service. These preparations accompany broader seasonal dishes that shift throughout the year. The kitchen supports this focus with a daily lunch menu for quick stops and a comprehensive breakfast buffet that launches the day for hotel guests and early arrivals, while the main service maintains a clear focus on Mediterranean cuisine across both lunch and dinner.
The dining area occupies a rustic-modern space surrounded by the forest of the Vogtland region. This natural enclosure sets a calm tone for meals ranging from midday business lunches to evenings spent over wine and longer conversations. The layout prioritizes comfort, allowing guests to linger while the kitchen works through the evening's offerings.
Recognition
Ambience
Details
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