The Best 10 Premium & luxury priced 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!
Thorsten Bender's brilliantly composed menus really tug at the synapses. He plays with luxury products as well as the basics, such as the Breton turbot with salad and watercress stock.
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.
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.
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.
Martin Fauster's cooking at the Wolfshöhle is unmistakably classic, highly refined and absolutely superb. No one reduces as brilliantly as he does and presents the best ingredients such as pigeon or char so skillfully.
A grand vision in 15 seats: With sustainable cuisine and in menus they call "Crowning Harvest of the Day", the kitchen team surprises with exquisite combinations such as raspberry, blue cheese and lavender.
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.
For his very own, imaginative interpretation of modern Mediterranean cuisine, the Stuttgart-born top chef with Greek roots relies on exceptionally good ingredients.
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.
Toni Neumann is a sensual guy, someone with an eye for subtle nuances. You can taste this in his dishes, which you can hardly eat without closing your eyes and dreaming.
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.
Regional classics and fine dining, both inspired by the zeitgeist - chef Marcel Kazda creates surprising and convincing compositions such as roast duck liver with salted butter and apricots.
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.
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.
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.
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.
In the small castle town of Weikersheim, Sabine and Jürgen Koch serve fine, well-balanced and perfectly thought-out dishes. Whether it's quail breast or duck liver, beechnuts or grape jelly, this is cosmopolitan home cooking!