"Barrier-free" Restaurants in Baden-Wuerttemberg
The continuity of fine dining is celebrated here: Claus-Peter Lumpp and his team have been serving modern French cuisine that touches the heart and soul for many years. Predicate: tasteful.
Torsten Michel continues to keep the legendary gourmet restaurant on the road to success, his creative cuisine is on a world-class international level. This also applies to the extensive wine list.
If you are looking for classic culinary delights, Martin Herrmann's top cuisine has been the place to be for decades. The wine accompaniment by sommelier Christophe Meyer is in no way inferior to the cuisine.
It's great cinema when Manuel Ulrich brings the finest produce to the plate with precision. But when a rarity like Romanée-Conti is served by the glass, a blockbuster is guaranteed.
Artistic gourmet restaurant in a prime location on Lake Constance. In the light-flooded rooms of the elegant art nouveau villa, you can enjoy Dirk Hoberg's fascinatingly precise, top-class cuisine in perfect service.
Even after fourteen years, Peter Hagen-Wiest has not run out of ideas. Impressively precise menus full of character are served in the exclusive ambience of the gourmet restaurant belonging to Europa-Park.
Head chef Boris Rommel loves interacting with guests. Time and again, the man with the cap explains his creations at the table. Sommelier Max Johne opens matching bottles in the feudal ambience.
Under the leadership of Dominik Paul, Mannheim's gastronomic spearhead delivers a product-centered, innovative cuisine full of finesse, which is particularly evident in the six-course "Urban Nature" menu.
The "Speisemeisterei" is located in the western wing of Hohenheim Palace in Stuttgart. The historic complex, surrounded by extensive gardens, provides the ideal backdrop for classic cuisine with cosmopolitan, often Asian accents. The eight-course menu (245 euros incl. aperitif, petits fours etc.) opens - after precisely crafted trifles - with a poached Irish mór oyster with ponzu, caviar and lettuce. The delicate, creamy oyster meets crisp lettuce and juicy oyster leaf, while the ponzu adds a subtle sweetness. This is followed by a refreshingly sour and green "matjes" of lake trout and a fabulously cloudy and soft focaccia with whipped herb butter. Then it gets Mediterranean: Stefan Gschwendtner serves the crispy fried red mullet with a deep broth full of crustacean notes, fresh fennel salad and a somewhat scant blob of romesco. The veal shank agnolotti with parmesan, spinach and hazelnuts could have been a little more filling, but the Wagyu roast beef A5 that follows is a flawless piece of prime beef: crispy on the outside, meltingly rich on the inside. Crunchy chanterelles and chives seasoning round off the course. The pre-dessert is a house classic that could almost be accepted as the final dessert: creamy tigernut ice cream with cinnamon, a dollop of cream, coffee brew and almond crunch make for an "iced coffee" in a class of its own. The actual dessert - a somewhat ordinary-looking raspberry mousse - falls slightly short, but the accompanying sour cream ice cream is all the more impressive. A menu that is more than worth the short trip from nearby Stuttgart.
Ralph Knebel's menu promises a culinary experience - starting with Kagoshima wagyu with caviar and ending with poppy seed soufflé with cassis fig. Mâitre Sommelier Serge Schwentzel recommends the perfect wine.
The new building has also brought new esprit to Sackmann. For a long time now, the highly creative cuisine of the father-son duo has not been as central as it has been in recent years. Great wines!
Hans-Harald Reber elicits exciting facets from regional, Mediterranean and exotic products. The refined country house cuisine is accompanied by meat of the highest quality from the maturing cabinet.
Simon Tress is a pioneer when it comes to holistic work in harmony with nature and agriculture. In 1950, he innovatively and sympathetically proves that gourmet menus can also meet this standard.
Deeply rooted in the gourmet region of Baden and with its proximity to France, the Zirbelstube is a place of pilgrimage for classic cuisine - from bouillabaisse to a selection of cheeses - and the interior is a perfect match.
When the main building of the "Traube Tonbach" burned down in January 2020, a piece of Black Forest gastronomic history was in danger of being reduced to rubble. However, the reconstruction succeeded in impressive style - and marked the start of one of the most impressive comebacks in German top gastronomy. Proof of this is the "1789", named after the year in which the traditional establishment was founded. Head chef Florian Stolte, previously responsible for the equally starred "Köhlerstube", has consistently developed his style here. 15 trips to Southeast Asia have left their mark on his signature style, which combines classic French techniques with Thai, Japanese and Vietnamese flavors. The restaurant opens with a playful street food experience with a fine dining attitude: if you're lucky, you'll be served summer rolls, papaya salad with ponzu hollandaise and satay skewers directly at the pass - a greeting from the kitchen that immediately awakens wanderlust. The elegantly warm dining room next door gives Stolte's creations the big stage. For example, the flamed yellowtail mackerel with imperial caviar or the impressive goose liver, interpreted twice: seared so that the core remains wonderfully creamy, glazed with truffle jus and served with chanterelles, alongside ice cream with celeriac ragout. The Southeast Asian line is also present in the dessert: coconut parfait with strawberry pepper ice cream and Thai basil gel leaves you wondering for a moment whether you are still in the Black Forest. The service is cordial, with a modesty that is hardly necessary.
Markus Waibel and Dominik Holl cook a trenchant crossover cuisine - on Wednesdays and Thursdays as a small menu, on Fridays and Saturdays as a large menu. There are also special events throughout the year.
You need a lot of patience to enjoy Robert Rädels' explosive, highly creative seasonal and natural cuisine. Bookings can be made at least six months in advance or via a waiting list. Good luck.
The second-generation half-timbered house with its blue shutters is very well maintained. Thomas Wolf cooks delicate flavors here that still breathe the spirit of haute cuisine.
Small, fine and entirely tailored to Cédric Schwitzer. If you want to enhance the gourmet experience even further, book a place at the Chef's Table. An under-30 menu for young gourmets is available on Wednesdays and Thursdays.
With a restaurant, cooking courses, catering and delicatessen, the Widmann family has created an Älbler empire of indulgence. The creative regional gourmet cuisine is the crowning glory. Well worth a visit.