Laurentius

The story

Laurentius Weikersheim: Regional German Cuisine with Mediterranean Flair

The chef and the kitchen

The Laurentius in Weikersheim practices regional German cuisine with clear Mediterranean undertones. Jürgen and Sabine Koch direct the kitchen using a philosophy they describe as straightforward and powerful. A Michelin star sustained their approach for nearly two decades, and a recent 2.5 rating from Der Feinschmecker confirms the enduring quality of their work. The culinary method blends Hohenloher traditions with international influences while anchoring every plate to local harvests. This local cuisine avoids unnecessary embellishment in favor of ingredient integrity.

Standout dishes and ingredients

The menu highlights braised shoulder and seared filet from the „Böff de Hohenloh“ prepared in Tauberschwarz red wine. An artichoke and porcini ragout pairs with shrimp and a light crustacean broth. Evening courses often close with a Boskop apple tart accompanied by salt caramel and chocolate sorbet. These plates appear alongside an extensive wine list featuring their own Taubertal label co-created with local vintners.

Room and atmosphere

Guests dine in a cozy vaulted cellar furnished with contemporary accents. Sabine Koch oversees the floor with a quiet, attentive presence. The dining space sits directly on the historic market square while overlooking the surrounding Taubertal hills. Every detail supports a relaxed yet polished environment where conversation flows easily between courses.