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Regional cuisine in its purest form

"No love is more sincere than the love of food,” the Irish Nobel Prize winner for literature George Bernard Shaw once said.  This also characterizes the cuisine of the “Speiserei” im Maier. What goes on the plate is an open secret for the guest. The fruit comes from the farms in the immediate neighborhood, the game exclusively from the hunting cooperatives in the area.  Anyone who leafs through the menu quickly realizes that the term regional cuisine is not just an empty phrase.

Almost exclusively seasonal products from Lake Constance and its surrounding area find their way into the pot or pan. The producers are not only named in the menu, but it is indicated on the kilometer exactly how far they are from the dining room.

We consciously select our suppliers and set high standards for the quality of the food. They must be fresh, sustainably produced and environmentally friendly - and of course from the region.

The renaissance of slowness

Slow food for the soul. Prepared with serene composure. And served with unobtrusive attention. A visit to the “Speiserei” means deceleration and enjoyable lingering. A little time out from the hustle and bustle of the day. Here, guests become friends whom we pamper, cook for and inspire. We take our time for this.

That is why we have also been a member of Slow Food Lake Constance since 2013 and are the only restaurant in Friedrichshafen to be included in their guide to enjoyment. The organization, which originated in Italy, campaigns worldwide for the preservation of regional cuisine with local products and their local production. It sees itself as a counter-movement to fast food.

Modern country cuisine combined with family recipes

The cuisine of our restaurant, the “Speiserei”, is down-to-earth and refined at the same time and reinterprets traditional recipes from southern Germany and the Alpine cultural region. The Swabian national dish “Maultaschen” is served in the “Speiserei” as “Maultäschle” from roe deer or as Pulled Pork from straw pork. Game dishes of all kinds have always been a specialty of the house. Helmut Maier, who took over the inn in 1953, even hunted himself.

A few trophies in the rustic and cozy “Jägerstüble”, the structural heart of the restaurant, still bear witness to this passion today. The restaurant is at least as well known for Grandma Frieda's yeast croquettes. They are still a hit at every celebration. "The recipe is old, but the dough is always fresh," it says of Frieda's well-kept secret, which has been stirred, shaped and baked unchanged for almost 90 years.