Oswalds Gourmetstube

Rating: 16
Author: Gault&Millau

Am Platzl 1, 94244 Teisnach, Germany

16/20
Remarkable Restaurant

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1 PHOTOS

Chef: Thomas Gerber
Cooking: French | Gastronomic | Vegetarian
Services: Access for people with disabilities | Accommodation | Electric charging station | Private Parking | Private Room
Style: Bar | Romantic | With family | With friends

Gault&Millau's review 2025

Dark panelled walls, indirect light, champagne and wine coolers on marble pedestals, a flickering fireplace, noble bucket seats, glasses engraved with the coat of arms of the house – you can sit and dine finely in Oswald's gourmet parlour. Chef Thomas Gerber has been cooking French haute cuisine here for ten years, as he was previously able to learn as a sous chef with Heinz Winkler and Christian Bau. Regionality here in the Bavarian Forest is not his thing – the ingredients come from all over the world (especially French), such as Alsatian foie gras, Norwegian langoustine, Limousin saddle of lamb, Périgord truffles or finely marinated Japanese Kagoshima beef in grade A5. Gerber uses it to create clear plates with precise, independent aromas - so the goose liver comes as a block covered in spicy-subtle, slightly bitter coffee Sauternes jelly, plus a dumpling of hazelnut cream ice cream and a few dabs of cherry jelly. The magnificent langoustine tail lies firm to the bite in intense, yet light crustacean foam, over which a fine pumpkin raviolo and a crispy hip - formidable sweetness in different forms perfectly matched to each other. It continues like this, and the Austrian-German-French wine selection by sommelier Michael Skotnicova can also keep up perfectly. A fine address with fine cuisine!