"Contemporary Cuisine" Restaurants in Baden-Wuerttemberg
With an almost meditative power, Douce Steiner has been creating unforgettable and unadulterated moments of pleasure with a tingling aesthetic that you can still taste years later.
The focus of Stefan Gschwendtner, head chef at the Speisemeisterei since 2016, is to simplify dishes to their absolute essentials. The result is a depth of flavour that is second to none.
Rolf Straubinger's creative dishes are always refined. Concentrated flavors with aromatic depth can be experienced in sweetbreads with truffles and wagyu with parsley or in hamachi with radish.
Light pine wood adorns the walls and ceilings of this classic restaurant. Henrik Weiser and Sven Usinger offer guests classic high cuisine as the dual head chefs, whilst the wine list comprises 600 lines.
Beautiful cocktails on the first floor, and fantastic culinary treasures on the upper floor - the 5 is a bar and Michelin-starred restaurant in one. Head chef Alexander Dinter uses international influences to create a unique seasonal cuisine.
Zen flair prevails in the historic mill - in the food, atmosphere and interior. Niklas Nussbaumer's combination of French gastronomic art and Japanese precision results in an exciting gastronomic delight.
It wasn't until 2022 that Austrian Martin Fauster took over the helm of the traditional establishment in Freiburg's pedestrian zone. He was awarded his first star in no time at all for classic French cooking.
Steffen Ruggaber's varied, internationally accentuated regional cuisine deserves applause. But he also pays homage to Swabian roast beef. There is a taster menu on Wednesdays and Thursdays.
Michael Oettinger proves with every course of his menu that elegance does not necessarily have to go hand in hand with stiff seriousness, but can also be humorous, emotional and honest.
Mannheim is sometimes jocularly referred to as little New York. Opus V proves that the city of squares can indeed compete with any metropolis in the world, at least when it comes to cuisine.
Despite a small area for gourmet cooking, Ben Benasr shows a wealth of gastronomic ideas. The brasserie menu and fusion concept has fine things to offer, and the wine list too.
Relaxed enjoyment in a relaxed atmosphere; the young service team ensures a good mood, the kitchen with its sophisticated gourmet creations for exclusive, modern interpretations of gastronomic delights.
The business has been family-run since 1992 but that doesn't mean it's stuffy here. Or even old-fashioned. On the contrary; fantastic ingredients meet gastronomic creativity.
A place of pure bliss, wonderfully combining the elements of wanderlust and home. It is located in Bietigheim-Bissingen, impressing with dishes such as its "faux grass" with kiwi and lemon balm.
Claudio Urru's gastronomic retreat offers a world of pleasure worth seeing and experiencing: first-class gourmet cuisine as well as hearty dishes from the down-to-earth range.
Head chef Marcel Kazda digs deep into his box of flavours to create dishes with substantial taste. He succeeds with flying colours and his menu is always a special gastronomic experience.
The beautiful restaurant, where Johannes Wuhrer provides exclusive delights, with caramelised duck liver and fillet of turbot, but also ravioli filled with fonduta, has been around for 20 years.
Such a fresh and dynamic menu using only high quality ingredients - many of them from Alsace. Plenty of creativity. The wine list has a regional focus.
Refreshingly creative implementation of a nature-loving, sustainable kitchen philosophy in the Atrium Hotel's modern gourmet restaurant. Hendrik Friedrich works skillfully with (wild) herb aromas in particular.
The Helfesrieder family puts their heart and soul into serving their guests. The kitchen is equally well equipped and offers dishes such as Breton monkfish, saddle of venison and veal tripe in Riesling sauce.