The story
In 2022, Vincent Staudacher turned a long-held dream into reality: a place where passion, creativity, and conviviality converge. The setting is an old railway station building in Landsberg am Lech, transformed into an industrial-chic space that feels both stylish and welcoming. Here, Chef Chrissi Sauer leads the kitchen, crafting a style of modern cuisine that is honest, bold, and full of character. The restaurant quickly became a local favorite and earned a Michelin star in 2024, a recognition it has held ever since.
Chef Sauer’s approach is rooted in respect for ingredients. The cooking draws on regional produce, with dishes that highlight natural flavors rather than masking them. The style is modern and international, yet never loses its sense of place. Menus change with the seasons, offering guests either a multi-course fine dining experience or a more spontaneous à la carte option from the Gourmet Bistro. Every detail, from the house-baked bread to the petits fours, reflects a kitchen that is both meticulous and playful.
Dining here is an experience that unfolds at a relaxed pace. The seven-course menu, available on Fridays and Saturdays, is a journey through textures and tastes, accompanied by amuse-bouche and thoughtful wine pairings. For those seeking something different, themed evenings like the Bavarian Wirtshaus-Menü or an Asia-Menü add variety. The bar, open Wednesday to Saturday, is a destination in its own right, serving signature cocktails and fine wines in a setting that encourages lingering.
Lech-Line is more than a restaurant; it is a gathering place for those who appreciate artistry in both food and atmosphere. Whether for a celebratory dinner, a cooking class with the chef, or simply a drink at the bar, it offers a genuine taste of modern fine dining in Landsberg am Lech.
Recognition
Ambience
Details
History
High quality cooking
Concept Opened in 2022, this venue blends a wine bar with a bistro atmosphere and fine-dining cuisine in the former Landberg train station building. It offers an à la carte menu, with set menus available on Fridays and Saturdays. Culinary Style Chef Christian Sauer enjoys pairing exotic spices with produce from his own garden. Fruit notes play a distinctive role: tuna with pineapple and green Sichuan pepper is a standout example, as is turbot served with a shellfish beurre blanc, green almonds, and peaches. Wine A small, frequently rotating wine list that leans into surprises (e.g., Château Bélá Riesling by Egon Müller from Slovakia). Atmosphere A spacious room featuring leather armchairs, exposed brick, and iron beams, with the bar running along the long wall serving as the visual focal point. The ambiance is open and lively, yet comfortably quiet. Conclusion An accessible gateway to high-end dining experiences—something we wish were more commonplace.
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