With the relaunch of the Nittany Lion Inn in September, a wave of new food was right with it.

Executive chef Mirko Loeffler made the move to Happy Valley in May 2024 and immediately began building the experience and the menu for Lionne, located on the renovated first floor of the Inn.

But before coming to State College, Loeffler was born in Germany where he also attended culinary school. From there he lived and cooked in Switzerland, Italy, Japan, France, and more before taking his first job in the United States.

“Someone heard about me who needed desperate help in America with a French restaurant,” said Loeffler. “They called me up, and one day I landed in JFK.”

Loeffler continued to bounce around the U.S., working in New England, New York, New Jersey, and multiple other states. He even owns a restaurant called “A Taste of Europe” in Voorhees, New Jersey, that highlights a different style of food every week.

During his final job in Virginia, Loeffler was offered the position at the Nittany Lion Inn and took the opportunity. A few months later, he was in State College.

Loeffler and the team at the Nittany Lion Inn spent the summer months crafting menus, finalizing restaurant elements, and perfecting the new cuisine.

Lionne features a mix of Loeffler’s French cooking skills while mixing in classic foods and flavors from other European cultures. There is a wide range of steaks, roasted chicken, salads, hand-crafted cocktails, and a dessert menu.

“We do nice, beautiful food in a clean environment, that’s what our goal is,” Loeffler said. 

Loeffler and his staff also support local farmers and businesses in Centre County by bringing in microgreens, mushrooms, berries, honey, and more for State College growers and producers.

Aside from the delicious food, the most important aspect of any restaurant is a good crew, according to Loeffler. He credited his staff and team in the kitchen and the front of the house with the successes he has had and will continue to have at the Nittany Lion Inn.

“I have a lot of medals, but it all comes down to what kind of team you have,” Loeffler said. “If you don’t have a good team, nothing can happen.”

The people of State College have helped to shape the new establishment in tremendous ways, and Loeffler looks forward to what’s ahead.

“You try to help the community to grow, help State College become a destination for great food, and [I] am just happy to be a part of it,” Loeffler said.

To check out the menu or make a reservation, check out the restaurant’s website here.