The story
At hoamART - das Wirtshaus in Spiegelau, regional cuisine takes center stage through the dedicated work of Felix Altenhofer, Sam Schleinkofer, and head chef Daniel Klein. The trio coordinates daily to shape a kitchen that honors local ingredients and traditional Bavarian methods. Their approach relies on precise preparation rather than heavy processing. Guests encounter a steady rhythm of seasonal selections that define contemporary regional cuisine.
The kitchen operates with both à la carte plates and curated tasting menus to accommodate different pacing preferences. Each dish functions as a direct tribute to the immediate landscape, drawing on harvest cycles and local farming practices. Daniel Klein guides the plating while maintaining a straightforward presentation that lets ingredient quality speak. Seasonal shifts dictate the rotation, ensuring the table always aligns with what the area currently offers.
The Schlemmer Atlas awarded the establishment four spoons for its consistent execution and thoughtful service standards. This acknowledgment underscores how the kitchen balances technical precision with a relaxed, unpretentious setting. Diners experience a focused environment where conversation flows easily between courses. The recognition serves as a quiet validation of their commitment to regional cuisine.
Recognition
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