Child friendly – restaurants in Baden-Wuerttemberg
One reaches the limits of language when trying to describe what Torsten Michels does with his haute cuisine. You could say that he achieves perfection - and still not have said enough.
Table culture at its finest, not to say at its very best. Martin Herrmann cooks his way confidently through French haute cuisine, his creations are timeless gourmet classics. First-class wine list.
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.
Rolf Straubinger's creative dishes are always refined. Concentrated flavors with aromatic depth can be experienced in sweetbreads with truffles and wagyu with parsley or in hamachi with radish.
This family-run country house has been a haven of excellent taste for many years - because Thomas Wolf is a master of the aromatic depth that characterizes all his dishes.
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.
This multi-award-winning restaurant under the management of Viktoria Fuchs is a prime example of how the Black Forest and exoticism, reflection and vision can be harmoniously brought to the plate.
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.
The Baden hospitality here is just as engaging as the first-class cuisine, which perfectly combines regional cuisine with classic French influences. The great wine list goes well with this.
Claudio Urru's gastronomic retreat offers a world of pleasure worth seeing and experiencing: first-class gourmet cuisine as well as hearty dishes from the down-to-earth range.
In the beautifully decorated parlour, you can indulge in Gerd Windhösel's love of the vine and his masterful gastronomic skills. All three menus showcase the diversity of the Swabian Alb.
By combining gastronomic traditions from the region with impulses from Scandinavia and techniques from South East Asia and Japan, Andreas Widmann's cuisine shines with its own unique style.
Set in a bright and picturesque country house, the beautiful French craftsmanship of chef Bernd Pils is apparent. Your eyes and tastebuds will delight in the pleasure.
Excellent, aromatic gourmet cuisine with a clear focus on precise craftsmanship and taste. Menus and à la carte dishes are served in both the villa's light-flooded pavilion and in the parlours.
From the region and beyond! This is the motto of the kitchen in the chic brasserie ambience. Whether it's Wiener schnitzel, fillet of beef or veal cutlet with garlic cream sauce, everything tastes good here.
Two generations are now working together to create Mediterranean-inspired cuisine. The aim is to serve guests new and exciting dishes alongside the classics.
Regional and Swabian cuisine has its culinary home in two old farmhouse parlours. Of course with Maultaschen (dumplings) and tripe, but venison stew and Zwiebelrostbraten (roast beef and fried onions) are also on the menu.
Chef Alexander Stoppel creates wonderful dishes with natural produce and finesse. The wine cellar houses fine wines from the Lake Constance region as well as international wines.
With three extremely atmospheric dining rooms as well as a deer garden and terrace in summer, you are spoiled for choice here. Fortunately, the menu almost always includes offal.