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Hans-Harald Reber is owner and chef at restaurant Rebers Pflug. After his culinary education at Altötting hotel management school, Hans-Hareld joined the kitchens of various restaurants, including Eisenbahn in Schwäbisch Hall, Wielandshöhe in Stuttgart, and Corviglia in St. Moritz. Hans-Harald Reber and his wife Anette opened their restaurant in the historic Landgasthof Pflug in 1996. Here, the chef conjures up delicious modern European cuisine. He uses fresh ingredients grown on his parents' farm, as well as those from the region, to create his culinary specialties. We asked the chef some questions about his culinary career, his favourite ingredients, and much more.
Hans-Harald, how would you describe your cooking style?
My cooking style is relatively broad. I love to cook cosmopolitan dishes with local products.
What's your favourite dish to make?
My favourite dish to make is my variation of Duroc pork. The meat comes from my parents' farm. They keep extremely few animals, and they are allowed to live at least twice as long as usual and are carefully processed by the local butcher in a traditional slaughterhouse. It is a very passionate family operation.
I love to cook cosmopolitan dishes with local products.
What is your favourite ingredient to work with?
I have a lot of ingredients that I don't want to do without. But I think rapeseed oil and butter are really great ingredients.
Who is one of your top suppliers or producers?
I think that's difficult to say since only a top supplier is allowed to deliver to us anyway. Everyone we work with is important.
What is the biggest challenge you’ve faced in your culinary career?
My biggest challenge was creating a fully vegan wedding buffet. It wasn’t a problem as a cook, but you are still happy when the event is over when it’s so much work.
Which gastronomic trend are you excited about the most?
I like the “from farm to table” trend. It exactly matches my culinary style and DNA.
If you could only eat one dish for the rest of your life, what would that be?
I don't know if it's worth living that way, but I think I could hold out for a while with Maultaschen (Swabian meat-filled dumplings) and potato salad.
What’s one thing in the area that your guests absolutely need to see or do?
I would recommend guests to visit the Kunsthalle Würth in Schwäbisch Hall, it is incredibly worth seeing. As well as the open-air theater in Schwäbisch Hall.
Thank you, Hans-Harald.
Book your table at restaurant Rebers Pflug
Try top chef Hans-Harald Reber’s delicious German cuisine for yourself at restaurant Rebers Pflug in Schwäbisch-Hall, Germany. You can easily make your lunch or dinner reservation through our website.