Since 2021, the Waldhorn in Holzgerlingen has once again been in the hands of the Hiller family, who have owned the historic building for over 100 years. Since December 1st, Maximilian Hiller has been setting the tone in the kitchen. Trained by renowned chefs such as Franz Feckl (“Landhaus Feckl”, Ehningen) and Werner Veit (“Krone”, Bempflingen), his path led him through the “Speisemeisterei” at Hohenheim Castle in Stuttgart and to restaurants such as the “Industrial Gourmet Restaurant” and “Moo Moo Steak and Wine” in Kraków. Now he has returned home, where — with the support of his family — he is leading the newly renovated hotel and restaurant in an exciting new direction.

The young restaurateur doesn't have a Michelin star yet — but he certainly has the ambition to earn one. “Our commitment becomes the guest’s enjoyment,” says Maximilian “Maxi” Hiller, who loves open-minded, straightforward cooking. Regional cuisine plays a key role on the menu. Dishes include wild boar from the Schönbuch forest, Maultaschen, and the "Holzgerlingen's favorite dish," alongside vegan “colorful lentil ragout” and “sous vide cod.” And to top it all off, senior and wine collector Eberhard Hiller offers a few true treasures from his wine cellar.