Schupps

Schupps opened on 1 May 2018 in Deisenhofen. The small, carefully curated, Michelin-selected restaurant emphasises high-quality, fresh produce and sustainable, animal-appropriate sourcing; hospitality and wine recommendations are provided by Regina Schupp (Isenmann), who trained at Traube Tonbach and worked in Michelin‑recognised and high‑level restaurants. Menus feature a daily changing lunch, an evening à la carte, rotating seasonal tasting and prix‑fixe options and a monthly surprise flying menu on the first Saturday; the team devises bespoke, occasion‑appropriate menus developed from its seasonal repertoire for private family celebrations and business events. A small, modern‑comfortable dining room seats 30 and projects an inviting, elegant yet informal vibe; in good weather 20–30 outdoor seats are available under trees close to the S‑Bahn station. The kitchen runs a product‑led, seasonal menu that blends modern techniques and careful sourcing; dishes and menus change with seasonal availability and ingredient quality. Markus Schupp (Head Chef) trained at Krone Assmannshausen, the Orangerie and the Ente im Nassauer Hof, progressing to sous chef. Specialties include Wiener Schnitzel; Truffle Ravioli; Halibut (Heilbutt); Rindertatar (Beef Tartare); Black Tiger Prawns with curry foam; Veal Fillet with truffle and spinach.