Beer Selection – restaurants in Baden-Wuerttemberg
Despite all the love for refined cuisine, the restaurant is still true to its original values: roast onions and Wiener schnitzel stand confidently alongside the gourmet menus of varying lengths.
At Schatzhauser, Florian Stolte fuses Swabian-Baden cuisine with his favourite dishes from around the world and fine steak cuts from the grill. Fusion rarely tastes so harmonious.
Klaus Buderath and Benedikt Wittek cook side by side in the gourmet restaurant with a cosy boathouse atmosphere. The non-alcoholic beverage pairing and the vegetarian menu are also very exciting.
When chef Nicolai Biedermann puts together a "favourite menu", then you can confidently go for it. The pink roasted saddle of lamb is particularly convincing.
This restaurant has been family-owned for more than 30 years and is known for its excellent down-to-earth cuisine. Together with his wife Simone, Thomas Merkle continues this tradition.
A second generation family-run gourmet restaurant in a wellness hotel bearing same name. Head chef Franz Berlin combines local produce in inspirational dishes from around the world.
A place of pure bliss, wonderfully combining the elements of wanderlust and home. It is located in Bietigheim-Bissingen, impressing with dishes such as its "faux grass" with kiwi and lemon balm.
Andreas Sondej changes the menu in his beautiful restaurant every four weeks. His sophisticated dishes, prepared from the best produce, skillfully alternate between classic and modern.
Alexander Ruhland has broadened his horizons in many first-class restaurants. His traditional yet cosmopolitan and highly creative cuisine is characterized by subtle contrasts.
Run by three sisters, the hotel and restaurant with three dining rooms and a garden terrace exudes pure joie de vivre and warmth. Alexandra Reck trained with three-star chef Dieter Müller.
Exquisite wines and ambitious cuisine are offered in the heart of the wine growing village of Rohrbach. Sustainability is the top priority for chef Ole Hake. He has only used hunted meat since 2021.
Gourmet restaurant in the four-star hotel of the same name. Head chef Joachim Peter creates outstanding regional-Mediterranean dishes. The wine list offers over 400 regional and international wines.
The liaison between Alsatian and Baden cuisine is perfectly cultivated in the brasserie. Snail soup at its finest, French roast onion and preserved veal are the favourites here.
Sandy and Christian Heß have a lot to offer in their restaurant. In addition to popular classics from international cuisine, they also serve excellently prepared local specialities.
Local suppliers provide the kitchen with regional products. Freshly caught game dishes are among the specialties of the Baden-inspired cuisine, as is char from the Wutach Valley.
Artur Frick-Renz is on the gas - whether as a chef or teacher in his own cooking school. Since 1995, he has been bringing individualistic gourmet cuisine to the table with unbridled dedication and no fuss.
Tommy Möbius is back at the stove, serving lunch and dinner in his new restaurant. His attractive menu offers fried chicken as well as beef tartare, turbot and local venison.
With a holistic view of man and nature, flawless taste bombs are created here. Whether dim sum with carp, tripe with chorizo or poached country egg with mushrooms - it tastes good.
All-round feel-good package of restaurant and wellness hotel with gourmet cuisine, rooted in Baden and inspired by international cuisine. The Schwarzwaldstuben are among the most beautiful restaurants in the region.
The family-run inn has a loyal clientele, and not just because of its idyllic location. The food is prepared using the best possible products, just as you like to eat: balanced, fresh and good.