Kuhlemann

Kuhlemann, Michelin-selected in Neustadt an der Waldnaab, presents creative, seasonal cuisine as a single, carefully composed tasting menu. The kitchen refreshes or replaces individual courses and typically debuts a new menu every six to eight weeks, stages themed weeks such as Seafood Week and guest winemaker dinners, showcases regional suppliers (for example collaborations with Fischzucht Rösch for trout and char) and emphasises wines from producers “ab vom Schuss.” The venue comprises a main dining room and a Fischerstüberl sépareé for small private or semi-private celebrations; a terrace and a gastraum are used for seasonal pop-ups and special offers. The vibe is provincial yet curated, with an emphasis on intimate evening service and events. The cooking remains creative and seasonal, presented as a single tasting menu supplemented by themed weeks and special events. The kitchen adapts dishes for allergens, dislikes and dietary preferences and provides vegetarian options in the Fischerstüberl. Specialties include Seafoodwoche, Carte Blanche surprise menus, the seasonal tasting menu (rotating every six to eight weeks), reinterpretations such as Currywurst 2.0 and Sunday Roast or special Sunday lunches.