Seminars and company events
Wirtshaus Meyers Keller takes conferences, incentives and company celebrations for up to 90 guests in its Malzboden, a Chef's Table for 26 and exclusive hire of the whole house from 100 guests. The inn and Michelin-starred restaurant of chef Jockl Kaiser stands on the Marienhöhe in Nördlingen, in the Ries region of Bavaria, with a view over the town.
The Malzboden is the main room for business events. It is separate from the rest of the inn, can be laid out freely and has modern presentation technology. Breaks move outside to the garden, under linden and chestnut trees. A business brunch can open or close a conference day.
The house is strongest on formats built around food. Teams can cook together in the event kitchen with the chefs, then sit down to the meal they prepared. Guided tastings cover wine or the house-made non-alcoholic drinks. Receptions and get-togethers can be held in the garden or on the terrace. The Chef's Table puts up to 26 guests at the open kitchen for the starred menu with wine pairing, a format suited to a client dinner or a management team.
Weddings and receptions
The team has run many weddings. The Malzboden seats up to 90 guests and has its own open show kitchen and a smoking lounge. A reception with sparkling wine, or an afternoon coffee and cake, takes place in the garden or on the terrace. The meal can start with a flying menu served as an aperitif, continue with a plated dinner and end with a midnight snack. Services are sold as modules, and the price is fixed after the consultation. Live music and DJs are welcome. From 100 guests, the whole inn can be booked exclusively.
Rooms and capacities
The Malzboden takes up to 90 guests, for a banquet or a conference. The Chef's Table seats 26. The garden and the terrace serve receptions and breaks. The vaulted cellar, where the house Culatello hangs to mature, hosts wine tastings.
Catering
All food is cooked in-house. The kitchen pairs a seasonal tasting menu with regional inn dishes and a vegetarian selection. The restaurant holds one Michelin star and two toques from Gault&Millau. Its signature product is the Rieser Culatello Riserva, a ham made from Schwäbisch-Hällisches pork, salted with sea salt instead of nitrite and aged at least 30 months in the cellar.
History and setting
Meyers Keller has been run as an inn for generations. Jockl Kaiser is a founding member of the German section of Jeunes Restaurateurs, a member of Slow Food and the initiator of Nördlingen's membership in Cittaslow, the network of slow towns. Nördlingen is a walled medieval town built inside the Ries meteorite crater. The site lists no guest rooms, so groups staying overnight book hotels in town.
Getting there
The address is Marienhöhe 8, 86720 Nördlingen. Nördlingen station is served by regional trains. Stuttgart, Munich and Nuremberg airports are each roughly 1 h 30 to 2 h away by car.
