Manor house tip: Landgasthof Wagner in the Altmühl Valley
"We have been living regionality here for a very long time; I actually know every supplier."
personal."
In the Altmühl Valley, where cycling, hiking, and waterways intersect, many vacationers take a break on the large terrace of the country inn. Host Michael Wagner-Zimmermann took over the business from his aunt and uncle in 2010 at the age of 29. With great enthusiasm and bold investments, he prepared it for the future: he redesigned the guest rooms and kitchen, installed photovoltaic panels on the roof, and gave the restaurant a contemporary finish. Clean lines and natural materials create a pleasant, tranquil atmosphere, from breakfast to dinner. The maxim of preserving tradition while integrating new elements is also reflected in the menu: regional favorites such as roast beef with onions, Wiener Schnitzel, and beef soup with liver dumplings make up about two-thirds of the offerings. But modern recipes with a creative twist are also featured: for example, ceviche made with golden trout – this fish, as well as salmon trout and pike-perch, come from a dedicated tank fed by the village stream. It doesn't get any fresher than that. "Our focus on fish is our unique selling point," the head chef proudly explains.