ROTER HAHN by Maximilian Schmidt

Roter Hahn (Red Rooster) is a boutique hotel with a Michelin‑starred restaurant in the heart of Regensburg’s UNESCO‑listed old town. The house promotes a "Stay & Dine" concept and provides individual catering for celebrations and events, from Michelin‑starred menus to more home‑style cooking. A stylish, warm and hospitable atmosphere marries tradition and modernity within historic architecture; rooms are individually designed and offer modern comfort set against that historic fabric. The kitchen presents modern, fine‑dining cuisine focused on regional sourcing, applying Nordic techniques and Asian influences. Chef Maximilian Schmidt leads the culinary programme. The team emphasises sustainability and close collaboration with regional producers such as Boierhof, Sabine Hauner and Oberpfalz Beef, grows herbs, blossoms and vegetables on site, and produces handmade ingredients — koji starters, garums and shrubs — underlining a craft‑oriented approach. The restaurant serves 3‑, 5‑ and 8‑course tasting menus with vegetarian options and seasonal specials, for example a 4‑course Easter menu.