The Best 10 Mid-Range priced Restaurants in Baden-Wuerttemberg
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.
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.
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.
You can never be sure in advance what will be on the Hupperts menu: The chef decides which fish and vegetables to put on the plate depending on the market situation. Because the restaurant is small and intimate, you should make a reservation.
A place of variety: In the former inn with butcher's shop, Swabian hospitality meets French-inspired cuisine with a regional focus. The midweek special menu is available on Wednesdays.
You probably wouldn't look for top-class Italian cuisine in Freiburg? But you should: at Eichhalde, Federico Campolattano conjures up refined Italian dishes ranging from the art of pasta to Wagyu tongue.
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.
The Ruggaber family looks after visitors with warm hospitality, an award-winning wine list and extremely tasty gourmet cuisine. The regional base is complemented by fantastic products from all over the world.
Classically Swabian and seasonally varied: tradition and timeless elegance are combined with passion and precision - from classics to fine menus with surprising accents.
Vibrant, seasonal gourmet cuisine in the art hotel near the border to Strasbourg, with mostly products or dishes from the region. Mediterranean excursions are expressly permitted.
Some time ago, Gasthaus Hasen became Meister Lampe - and you can feel the looseness everywhere. Daniel Stübler's brawn from Duroc pork is just as enticing as rice pudding with apricots.
Now in its third generation, the Hupfer family stands for fine, sustainable regional cuisine. Prepared with finesse, down-to-earth classics are served in the cozy restaurant.
A strong duo in the cozy "Alte Stube" of the "Romantik Hotel Spielweg": this is where game from our own Black Forest hunt meets Asian preparation techniques. Head chef Viktoria Fuchs starts with a crispy, aromatic wild duck spring roll with marinated Chinese cabbage and umami-rich salted plum sauce, followed by her signature dish: wild boar dim sum with butter-tender pastry and a hearty filling. Asian flavors are not a fashion trend here, they add a fresh note to the game. The young chef has been perfecting her creative Black Forest-Asian fusion for years and shows a sure instinct for dominant herbs such as coriander. As with the carefully cooked salmon trout, which is slightly glazed on the inside and served with a refreshing Thai curry with a hint of spiciness. The product quality is beyond reproach, regionality is not marketing, but a reality lived by the entire Fuchs family. Game from their own hunt, cheese from the Spielweg cheese dairy, porcini mushrooms Viktoria Fuchs likes to collect herself. It is also practical that the Markgräflerland wine-growing region is just around the corner; it is also not far to the Kaiserstuhl or France. The wine list accordingly lists highlights from Baden such as dense Pinot Noirs or a refreshing Chasselas from the up-and-coming Köpfer winery, whose fruity notes of white peach go perfectly with Fuchs' Asian flavors. Those who prefer well-ripened, great growths from Burgundy and Bordelais or wines from natural cultivation and maturation will also find what they are looking for and will be pleased with the fair price. Tip: In summer, you can sit out on the spacious terrace.
Not all menu ingredients have seen 100 degrees in the kitchen - Caesar salad and chocolate mousse, for example. But the modern flair, terrace and cool cocktails are more important than the logic of the name anyway.
When you read the wine list, you realize just how firmly Stephan Köpfer's restaurant is anchored in the Kaiserstuhl region. The terrace is considered the most beautiful in the region and the regional cuisine is complemented by steaks.
The Markgräfler Land and its culinary riches are the basis for the fine dishes at the Krone. Tradition plays just as important a role as progress in the sense of plant-based cuisine.
Weingarten's culinary number one is always a step ahead of the times. In the newly designed restaurant, it's not just the Wagyu burger that is in demand. Head chef Sebastian Syrbe knows what guests want.
It's hard to find a more idyllic Black Forest setting than here, and the cuisine reflects this, with Baden snail cream soup, quail breast in a black pudding coat or "Kirschwassereisbömble".
Head chef Uli Wägerle lends lightness to the local cuisine using Mediterranean ingredients. The menu combines Tafelspitzbrühe with Flädle and Edelfischragout with Dijon mustard sauce.