i. Biography
The Michelin Guide awarded one star to the restaurant in 2024, recognizing creative cuisine shaped by the produce and landscape of the Mosel-Saar region.
The Path
Restaurant work here is split between authorship and operation: Maximilian Schmidt is listed as chef / owner of Roter Hahn Regensburg and Executive Chef of Rüssel's Landhaus.
The Work Today
Creative cuisine at the Naurath restaurant is built from the Mosel-Saar region outward. Seasonal produce and the surrounding landscape set the working frame for the menu, with the kitchen treating place as a practical source rather than a decorative claim. The dish names show the range of that register: Dry Aged Char, RhubarbXO, Radish, Wasabi, Lemon, Gooseberry. Peach, Corn & Oolong. Mieze Schindler, Oolong Mousse & Whey. Fermented Asparagus "Beurre Monte". The second current post, chef / owner at Roter Hahn in Regensburg, adds the operational side of the trade to the cooking. In that role, Maximilian Schmidt carries both authorship and ownership responsibility.
Signature
The signature register includes Dry Aged Char, RhubarbXO, Radish, Wasabi, Lemon, Gooseberry, Peach, Corn & Oolong, Mieze Schindler, Oolong Mousse & Whey, Buckwheat Ice Cream, and Beerbatter crustade.
Acclaim
Recognition is recorded in the one star for Roter Hahn Regensburg (2024) and one star for Rüssel's Landhaus (2024).
Profile updated July 2026
FAQ
Asked of Maximilian
What is Maximilian Schmidt's current role?
Maximilian Schmidt is Executive Chef.
What recognition has Maximilian Schmidt received?
Michelin Guide — one star for Roter Hahn Regensburg (2024).
What is Maximilian Schmidt known for?
Creative cuisine at Rüssel's Landhaus.
