The story
Restaurant Hasenpfeffer sits within the grounds of Rüssels Landhaus in Naurath/Wald, where Harald and Ruth Rüssel transformed a historic mill into a dining destination in October 1992. The kitchen focuses on farmhouse cuisine presented with a modern sensibility. Ingredients travel short distances from the surrounding Hunsrück forests and vineyards, establishing a clear connection between the landscape and the plate.
Harald Rüssel guides the culinary direction while his son Frederik has managed the daily kitchen operations since September 2024. Both men share a passion for hunting, which supplies the restaurant with venison and other wild game from their own estate. The kitchen applies careful technique to farmhouse cuisine, ensuring every ingredient shines. Diners often order the roasted Arctic char or the rich crayfish soup.
The space retains the original architectural character of the former mill while offering a polished yet unpretentious environment. Guests can dine indoors or step out onto a terrace adjacent to a private pond. The layout encourages quiet conversation without overwhelming formality. This balance between rustic heritage and contemporary comfort defines the everyday experience at the table, grounding every meal in regional German cooking.
Recognition
Ambience
Details
History
Surrounded by the resort's golf course and nestled among the Havelland lakes, guests dine in a modern ambiance enjoying classic and elegant cuisine: such as lobster bisque, young venison, or anglerfish.
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