The Mühlenhof has stood in the Kanzelbachtal valley for around 200 years - today, the stylishly renovated building houses a restaurant whose clean architecture perfectly complements chef Jan Hildenhagen's straightforward, seasonal farm-to-table concept. All the fresh vegetables, herbs and fruit served here every day are home-grown. Fish and meat are supplied by regional producers. What the young chef creates is a refined, concentrated taste experience in which the soul of the product shifts between boldness and fine refinement. After finger food of marigold, beet, kohlrabi, radish, radish, Jerusalem artichoke, Romanesco, carrots, wild strawberries and ham from the Heidelberg Nile goose, the ragout of field beans is a full-on taste sensation. The arrangement, rich in contrasting colors, flatters with a fine thyme flavor, refined with goat yogurt, leek oil, linseed chips and grilled leek hearts. The pak choi in the small pot is wonderfully flavorful - a creamy melange of leaves steamed in butter and heavily roasted segments, nut butter foam, confit egg yolk, Tahitian lime and raw marinated pak choi stalk. On top: crispy croutons of lime brioche. The tender and juicy meat of the oak-cooked brown trout is surrounded by roasted aromas and doused with an essence of baked bones. The kitchen also serves a Japanese knotweed relish, caramelized buckwheat and marinated wild herb salad. The young service team is attentive and the wine list is well-stocked.
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