The Best Restaurants with 3 Falstaff Fork(s) in Baden-Wuerttemberg

Under the leadership of Dominik Paul, Mannheim's gastronomic spearhead delivers a product-centered, innovative cuisine full of finesse, which is particularly evident in the six-course "Urban Nature" menu.

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.

Fabian Obergfell has taken up his position as the new head chef seamlessly. His aromatic cuisine is based on the best products such as turbot, pigeon and trout. Sophisticated wine accompaniment.

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.

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.

Daniele Corona captures the essence of Italian cuisine high above the Filstal valley in a dreamlike setting. His refined interpretations of popular classics invite you to indulge and enjoy.

The new building has also brought new esprit to Sackmann. For a long time now, the highly creative cuisine of the father-son duo has not been as central as it has been in recent years. Great wines!

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.

Delicate culinary delights in the gourmet restaurant with just eight seats. The menus, created with great finesse, make exquisite ingredients shine even brighter.

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.

Simon Tress is a pioneer when it comes to holistic work in harmony with nature and agriculture. In 1950, he innovatively and sympathetically proves that gourmet menus can also meet this standard.

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.

When the main building of the "Traube Tonbach" burned down in January 2020, a piece of Black Forest gastronomic history was in danger of being reduced to rubble. However, the reconstruction succeeded in impressive style - and marked the start of one of the most impressive comebacks in German top gastronomy. Proof of this is the "1789", named after the year in which the traditional establishment was founded. Head chef Florian Stolte, previously responsible for the equally starred "Köhlerstube", has consistently developed his style here. 15 trips to Southeast Asia have left their mark on his signature style, which combines classic French techniques with Thai, Japanese and Vietnamese flavors. The restaurant opens with a playful street food experience with a fine dining attitude: if you're lucky, you'll be served summer rolls, papaya salad with ponzu hollandaise and satay skewers directly at the pass - a greeting from the kitchen that immediately awakens wanderlust. The elegantly warm dining room next door gives Stolte's creations the big stage. For example, the flamed yellowtail mackerel with imperial caviar or the impressive goose liver, interpreted twice: seared so that the core remains wonderfully creamy, glazed with truffle jus and served with chanterelles, alongside ice cream with celeriac ragout. The Southeast Asian line is also present in the dessert: coconut parfait with strawberry pepper ice cream and Thai basil gel leaves you wondering for a moment whether you are still in the Black Forest. The service is cordial, with a modesty that is hardly necessary.

5 like "five courses", like "having all five senses together" or perhaps like the "five continents". In any case, Alexander Dinter's cuisine stands for radical taste, his restaurant for ultra-heartfelt hospitality.

Ulm's most dedicated chef has brought in reinforcements: Alongside Alina Meissner-Bebrout, Tim Ostertag is now tinkering with new creations. Holger Baier always selects the finest wines to accompany the menu.