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Prof. Dr. Dr. Peter Löw
Discovering the unusual, daring to try something new and experiencing the world in all its fullness is the goal of the Löw team.
We open the doors of castles and palaces, bring wineries and oil mills into your living room, decode the regions’ flavors, and celebrate the highlights of local cuisine for you to get a little closer to the secret of perfection.
Marco Gatterer, who has already worked with various top chefs, such as Heinz Hanner and Hubert Wallner, always harbored the desire to return to his native Tyrol to prove his acquired knowledge and diverse experience in fine dining.
In 2021, he was instantly ranked #50 on rollingpin magazine’s “100bestchefs” list. His name stands for first-class quality in a pleasantly relaxed atmosphere. He maintains a creative and modern style with influences from Austrian and French cuisine. The finest, exquisite produce from the region is prepared in a way that preserves the character and perfectly rounds off the culinary experience.
Together with his team, Marco Gatterer has developed traditional recipes into avant-garde, flavorful compositions with a modern twist.
In 2021, he was instantly ranked #50 on rollingpin magazine’s “100bestchefs” list. His name stands for first-class quality in a pleasantly relaxed atmosphere. He maintains a creative and modern style with influences from Austrian and French cuisine. The finest, exquisite produce from the region is prepared in a way that preserves the character and perfectly rounds off the culinary experience.
Together with his team, Marco Gatterer has developed traditional recipes into avant-garde, flavorful compositions with a modern twist.
Steffen Szabo, who at a young age was already cooking Michelin stars in renowned restaurants, which even earned him the title of “youngest star chef in Bavaria”, has returned to his old home in Weigenheim. Prior to this, he was able to gain a wide range of impressions and experience in the hotel and catering industry throughout Germany. Back home again, he now faces no lesser challenge than to take over the overall culinary management for Schloß Frankenberg.
He likes to spend his free time in nature. There he drew inspiration for his compositions, which he later realized at Frankenberg Castle. He has embraced French haute cuisine but remains true to his Franconian roots, combining both styles in a modern, saucy way. He is supported by an experienced team and restaurant manager and sommelière Sandra Tober.
He likes to spend his free time in nature. There he drew inspiration for his compositions, which he later realized at Frankenberg Castle. He has embraced French haute cuisine but remains true to his Franconian roots, combining both styles in a modern, saucy way. He is supported by an experienced team and restaurant manager and sommelière Sandra Tober.
With a mixture of experience and intuition, cellar master Maximilian Czeppel has succeeded in further refining his wines, so that they have once again made it into three of the most renowned wine guides with exceptional ratings.
The primary goal in recent years has been to align the former mixed farm of diverse grape varieties for the future and to set a clear focus. This can be found at Schloss Frankenberg in the grape varieties: Pinot Blanc, Chardonnay, and Riesling.
The primary goal in recent years has been to align the former mixed farm of diverse grape varieties for the future and to set a clear focus. This can be found at Schloss Frankenberg in the grape varieties: Pinot Blanc, Chardonnay, and Riesling.