Froschgrundsee

Restaurant Froschgrundsee sits on the edge of the Froschgrundsee nature reserve and combines a long tradition of hospitality with a contemporary approach. The menu mixes modern cuisine with Franconian tradition: on Sundays the team serves classic roasts with homemade dumplings, and on selected dates they present specialties from their smoker grill. Daily offerings include house-baked cakes, homemade ice cream and speciality coffees and teas. The house is committed to sustainability and careful sourcing, and the restaurant holds a Michelin Guide Bib Gourmand. The property is embedded in a protected natural area of woods and meadows with the unique backdrop of the Froschgrundsee, offering an idyllic lakeside setting and warm, heartfelt hospitality from the hosts. The cooking is market-driven and modern while honouring Franconian tradition; the kitchen prioritises fresh, regional and seasonal ingredients, favours gentle, healthy preparation methods and pairs creative presentation with careful technique, presenting dishes thoughtfully with emphasis on high-quality raw ingredients and named local producers. Hannes Scammell (Host & Head Chef) and Loreen Scammell trained at Tegernsee and completed advanced gastronomy and restaurant-master courses in Heidelberg; Hannes also worked at Restaurant Daniel in New York and at other starred properties. Specialties include Froschgrund Schnitzel (Wiesenfelder “Wohlfühl-Schwein”), pulled pork from the on-site smoker, whole roasted char (Saibling) from Fischzucht Seidmannsdorf, zart geschmorte Ochsenbäckchen (braised ox cheeks) in red wine jus, Hereford Prime beef steaks (Teres Major / Rib Eye), and house-baked cakes and homemade ice cream.