"Vegetarian Options" Restaurants in Baden-Wuerttemberg
Torsten Michel continues to keep the legendary gourmet restaurant on the road to success, his creative cuisine is on a world-class international level. This also applies to the extensive wine list.
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.
It's great cinema when Manuel Ulrich brings the finest produce to the plate with precision. But when a rarity like Romanée-Conti is served by the glass, a blockbuster is guaranteed.
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.
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.
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.
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.
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.
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.
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.
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.
With a restaurant, cooking courses, catering and delicatessen, the Widmann family has created an Älbler empire of indulgence. The creative regional gourmet cuisine is the crowning glory. Well worth a visit.
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.
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.
He is considered one of the shooting stars of German gastronomy. Nevertheless, Cédric Staudenmayer's menu is not crazy, but rather calm; a vegetarian option is available to order in advance.
Pleasant cuisine based on classic craftsmanship, but with three different menus: regional, cosmopolitan or plant-based. Try: Dry-aged roast onion!
A family business full of passion. When buying produce, you take a close look, and the super-fresh vegetable menu is also exciting. Attraction: the "Mangalitza wool pig slaughter menu" in November.
Bernd Werner's highly refined cuisine is great in itself, but the location of the restaurant in Eberstein Castle in the Black Forest literally crowns the culinary experience.