The Best Restaurants with 2 Falstaff Fork(s) in Baden-Wuerttemberg
Perhaps the most French cuisine in Stuttgart. Here, with veal head and étouffée pigeon, you quickly feel transported back to the 1980s. The wine selection at the Degerlocher Wirtschaft is also impressive.
The restaurant at the Porsche Museum celebrates some of the finest delicacies in the city. The patisserie is first-class and the wine list includes around 500 items. Courteous service.
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.
High-quality products such as scallops, wagyu or langoustine are embedded in fine creations rich in contrast. The great view of the park and the light-flooded flair do the rest. Business lunches are available.
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.
The various rooms of the Seehof provide an appropriate backdrop for Jürgen Hallerbach's cuisine and his Alemannic tavern classics as well as Italian or seasonal favorites.
Bernd Pils interprets French cuisine in a new and seasonal way. The focus is on the unmistakable taste, such as homemade duck liver parfait or halibut fillet in red wine butter sauce.
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.
Stylish hospitality on the Seerhein promenade in Constance. The new brasserie in the former restaurant offers a culinary array of French and internationally inspired dishes.
The Geßler family are the perfect hosts, in their restaurant guests are spoiled with a modern cuisine that here and there recalls its traditional roots.
The traditional country inn has always cooked well. Michael Vogel's interpretation of Adler cuisine raises the standard to a new level - in surprise menus as well as à la carte.
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.
Sophisticated restaurant cuisine in a lovingly run, well-kept half-timbered house with a special flair. The menu includes regional delicacies as well as dishes with a Mediterranean touch.
Food lovers will find a place to enjoy themselves in a family atmosphere. Artisan and lovingly prepared food is accompanied by fine wines - and a dessert of peach and salted caramel.
The awareness of seasonal, creative cuisine is reflected in highlights such as monthly amuse-bouche menus and truffle or lobster evenings. The menu includes goose liver terrine and beet carpaccio.
Located in a bright clearing in the Black Forest, you can taste the diversity of the region here. Ingredients such as game, fish and vegetables are sourced locally and are used to create a seasonal menu.
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.
Kuro Mori (Japanese) means "black forest". And it refers to the variety of ingredients and inspiration for the Asian Kaiseki Black Forest tapas, which are also available as sharing menus by the table.