Kühners Landhaus

The story

Kühners Landhaus Kissing: Refined Bavarian Cooking & Dry-Aged Beef

Seasonal rhythms and a family hand

Kühners Landhaus in Kissing anchors its Bavarian kitchen in thirty years of continuous operation. Andreas and Anja Kühner now guide the second generation toward menus that shift several times weekly. This dedication to fresh regional produce earned the Schlemmer Atlas one and a half spoons, praising the steady balance between solid cooking and genuine comfort.

Wood-fired origins and twenty-eight days

Heavy timber finishes line the dining rooms, matching the provenance of their core Bavarian proteins. Oxen and heifers graze across the Wittelsbacher Land pastures before reaching local butcher Alexander Reich. The kitchen then subjects the cuts to a full month of dry aging, evaporating moisture until the flesh yields a distinctly nutty and honest flavor profile.

Table carving and winter warmth

Guests gather around the standard tables known as Wintergarten or Gaststube to watch the annual roast goose carved at the edge of the plate. The family maintains this ritual from late September through December alongside braised red cabbage. A fully glazed terrace with heating elements preserves the wooden interior charm typical of classic Bavarian dining rooms.