For epicureans

The Jungborn


Welcome to Philipp Helzle’s Michelin-star kitchen! The head chef and his kitchen and service team welcome their guests in the historic sandstone vault, which is modern and tastefully furnished to create an extraordinary atmosphere. Quite fitting for the culinary heights that visitors can look forward to!

At the Jungborn guests enjoy cuisine at its finest in the evenings. The name of the star-rated restaurant reminds of the founding era of the Felke-Kurhaus in Bad Sobernheim. Modern, contemporary, refined and imaginative - and at the same time focused on the essentials – this is how the Michelin-starred chef de cuisine describes his style. It is through teamwork with his sous-chef, Niklas Maletzke, head pastry chef, Frédéric Guillon, and other kitchen staff, that he ambitiously and passionately implements this cuisine. In the Gault Millau restaurant guide, the kitchen crew has been awarded 17 great points.

Guests can choose between two menus as well as à la carte items from the two menus. When designing the menus, Philipp Helzle and his team ensure that variety is guaranteed and that meat, fish and vegetarian courses are all represented. The Aachen-born chef, who learned the fine art of cooking from Sven Elverfeld and Claus Peter Lumpp, emphasises that the team can also cater to special requests and dietary requirements. The Jungborn also serves completely vegetarian and vegan menus, subject to prior reservation.

If you visit the Jungborn on a warm summer evening, you are also welcome to take a seat on the terrace in the vine-covered courtyard and enjoy your Michelin-star menu in a romantic outdoor setting.


The chefs regularly put their heads together to create imaginative menus that give guests unforgettable culinary moments of happiness. Refined, seasonal, regional, sometimes with an Asian or Italian twist. One thing is always the same: great importance is given to sourcing the best ingredients. They have to be fresh, purchased from producers who are locally known and whose quality has been appreciated for years. Wherever possible, regional products are used, from organic farmers and premium suppliers who are known for good meat and the best fish. Fresh herbs are picked from the restaurant's own herb garden, and preference is given to heirloom varieties of vegetables, the full flavour of which unfolds depending on the preparation and wine pairing. Philipp Helzle is constantly reinventing himself in culinary terms, implementing modern techniques and making use of regional produce. It goes without saying that guests' wishes are taken into account and popular Jungborn classics are recurring on the menu. These include, for example, lamb with beetroot and ricotta gnocchi, asparagus dishes in spring and chestnut tortelloni with black truffles and pumpkin in autumn.

The service is as ambitious and professional as the cuisine under the direction of Petra Helzle and Jonas BergBoth give extremely competent and passionate advice, make recommendations for wine pairings, proud to source the majority of the good wines from the Nahe region.

Our current prices

5-course menu 
Price per person
Supplement for in-house guests
116 €
Supplement for in-house guests (on a bed&breakfast rate)
156 €
External guests
156 €
Supplement for guest in the Heimat-Lodges
126 €
7-course menu Price per person
Supplement for in-house guests
143 €
Supplement for in-house guests (on a bed&breakfast rate)
183 €
External guests
183 €
Supplement for guest in the Heimat-Lodges
153 €

Opening Hours

Tuesday to Saturday: 6:30 pm to 8:30 pm
Sunday and Monday: closed

Table reservation required at

Our Menue (PDF)

Annual closure days:

23.12.2022 - 12.01.2023
03.04.2023 - 19.04.2023
31.07.2023 - 30.08.2023
16.10.2023 - 31.10.2023
22.12.2023 - 18.01.2024


Reservation for out-of-house guests

The 5-course and 7-course menu and à la carte options can also be enjoyed by non-resident guests. Please note that a reservation is required either by telephone on +49 (6751) 9198-0 or via e-mail at (with subsequent confirmation of reservation).