"Beer Selection" Restaurants in Baden-Wuerttemberg
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.
Wilhelm Hauff's "Schatzhauser" would probably have been shocked by the spicy papaya salad and crispy chicken burger "Asia style", but there is also lentil stew and Maultaschen here. Tastes great.
Thomas Merkle knows how to surprise in a delightful way: either with a surprise menu or with creations such as silken tofu with organic tomatoes and rye soy sauce or quail with duck liver and truffles.
Franz Berlin always knows how to captivate with his entertaining, creative tasting menu, but signature courses such as goose liver with coffee and apricot also tempt you to repeat the experience. Good wines.
In the kitchen, Benjamin Maerz combines regional seasonal products with flavors and ingredients from all over the world. In his menu, he surprises with specialties such as sturgeon in nori seaweed or dry-aged salmon trout.
Two brothers, one mission: to combine regional, modern and cosmopolitan cuisine with creations by Jason Grom with the best wines recommended by restaurant manager and sommelier Niklas Grom.
Andreas Sondej's dishes are authentic and sustainable. The menu changes every four weeks and is based on fruit, vegetables and herbs from the restaurant's own garden, which is supported by Grandpa Knapp.
Sot-l'y-laisse of black-feathered chicken with scallop tartare, hazelnuts and curry: chef Nicolai Biedermann knows how to hold his own in this culinary stronghold with sophisticated dishes.
For some, the wine accompaniment is the real attraction, while others rave about the non-alcoholic drinks. The chef duo will also amaze you with luxury products such as Norway lobster and Breton gilthead bream.
A family business with charm and flair. In a friendly atmosphere, guests can enjoy Baden "Flädle" soup, caramelized duck liver, cordon bleu and a good selection of game specialities.
With his dishes, Jochen Fischer skillfully navigates between tradition and modernity through international cuisine styles. Sauces and stocks are homemade and most of the products come from the region.
Traditional cooking and dishes are served in this beautiful restaurant with a great deal of passion and dedication. Imaginative dishes with a modern touch, always prepared using the best products and ingredients.
Christer Belser serves his ambitious cuisine with passion in an appealing ambience. Each dish is a delightful culinary stroll through a multifaceted world of flavors.
Warm hospitality and down-to-earth cuisine have characterized this renowned establishment in the southern Black Forest for many years. The hearty game dishes and regional classics are particularly popular.
Head chef Joachim Peter deliberately opts for a straightforward menu and shines with dishes such as chanterelle tart or rack of lamb with a rosemary crust. Accompanied by a wine from the 400-plus wine list.
Trendy crossover dishes in the exclusively designed trendy restaurant. The cuisine draws inspiration from different countries: Paella balls on salsa verde, tacos with eggplant, surf & turf de luxe.
The family-run inn boasts a varied cuisine, which is peppered with skillfully placed accents from French cuisine and a touch of gourmet.
Three sisters run the friendly hotel and restaurant, which is known for its hearty and delicious cuisine. Chef Alexandra Reck pays particular attention to careful preparation.
Urban and yet close to home - that's how the Hotel Maier and the Speiserei feel. Philipp Heid cooks creatively with regional treasures such as whitefish, colorful beets or meat cuts from local farmers.
Tasteful, upscale pub cuisine with high sustainability ambitions. The fine-dining menu has been abandoned. The seasonal à la carte menu is beyond 0815, but relaxed.