Genießer Stube - Daniel Raub

The Genießer Stube at Landhaus Biewald is a family-run gourmet restaurant that places natural high-quality ingredients and precise preparation at its centre. It was first awarded a Michelin star in November 2014 and has received recognitions from Feinschmecker, GUSTO, Falstaff and Der Große Guide. Menus cite excellent suppliers, including Rohmilchkäse from Affineur Waltmann in Erlangen, and a curated wine list accompanies the dishes. The restaurant is set in a historic Fachwerk house; traditional timber-frame architecture is harmoniously integrated into a simple, timeless and elegant dining room, producing a cosy, refined atmosphere. The cuisine is classically French-based with a seasonal product focus and restrained presentation. Its philosophy emphasises seasonal products, minimal embellishment and harmoniously balanced flavours; each component supports the others, prioritising natural flavours and well-balanced contrasts over excessive ornamentation. Daniel Raub is Head Chef. He trained at the Michelin-starred Hohenhaus and worked for three-star chef Dieter Müller at Schlosshotel Lehrbach before returning to the family business as third generation. Specialties include St. Pierre with artichoke, wild prawn with Parmesan, white halibut with pimiento emulsion, venison (Reh) preparations, pigeon (Taube) dishes and bison mains.