"Dogs allowed" Restaurants in Baden-Wuerttemberg
The Keller family's traditional restaurant has long been a culinary institution, where classic French haute cuisine is still celebrated. The wine list is legendary!
You always leave the Sulzburger Hirschen satisfied, because the French creations of Douce Steiner and Udo Weiler, for all their power and depth, also have an invigorating lightness.
Vincent Klink likes to go from table to table in a restaurant that is unique for its traditional dishes. Here you can eat carpaccio cipriani and pork trotters with truffles, just like in the old days.
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.
The fine dining destination in Freiburg's old town also likes to serve a home-baked "Laugenweckle" with onion butter as a bread course. The young team is bursting with esprit.
The two Andreasses (Lutz in service, Hettinger in the open kitchen) offer a nostalgic gourmet experience in the vaulted cellar. The intimate setting is matched by a wine list that astounds with its depth.
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.
When a chef is called a butcher, that's promising. It goes without saying that roast onion and venison sour roast are of the highest quality. The menu in the historic inn is accompanied by a wine tour.
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.
Andreas and Jörg Scherle have left their mark on the Weinsteige, but now Holger Haag as head chef and Sebastian Falge as restaurant manager are at the forefront. The gourmet menu is also available as a vegetarian option.
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.
Head chef Caio Benati offers daily changing lunch menus, à la carte and tasting menus - with dishes such as mushroom consommé with exotic mushrooms, wakame and lemongrass or venison with Jerusalem artichokes.
Chef Markus Philippi likes to bring the world to Meersburg with Atlantic lobster, silken tofu or turbot - but he also creates delicious dishes from Allgäu venison, Lake Constance pike or home-grown plums.
The Fehrenbacher family manages the fine balancing act between down-to-earth and high cuisine in their Adler. Here, homage is paid to the classics, which blend excellently with modern influences and flavors.
Heiko Lacher's highly precise creations look as if they have been painted. The chef and restaurateur skillfully combines different flavours, techniques and inspirations - with the greatest possible ease.
Quoting Goethe's sorcerer's apprentice is easy when it comes to the wagyu main course, but Fabian Heldmann's char also makes you believe in magic. The regular magic candlelight dinner is completely enchanting!
Even after more than two decades, Johannes Wuhrer's idyllically situated traditional restaurant is still a culinary bench. Just like the dishes, the service and ambience are inviting, unagitated and classically elegant.
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.