e-readiness powered by ŠKODA iV – 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.
Concise gourmet cuisine that lies somewhere between pomp and purism in an elegant Art Nouveau villa. Dirk Hoberg cooks free of restriction and dogmatism, with luxury ingredients as well as products from the Lake Constance region.
Iconic address with classic Baden-French cuisine and an incredible wine list. Head chef Christian Baur combines excellent craftsmanship with regional originality and his own signature style.
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.
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.
Nicolai Wiedmer has many good ideas from which he composes his dishes. Aromatic variety, packed into down-to-earth dishes with a touch of Asian components here and there.
Two generations are now working together to create Mediterranean-inspired cuisine. The aim is to serve guests new and exciting dishes alongside the classics.
The Keller family's second restaurant serves Baden-Alsatian cuisine without frippery, but with high standards for the quality of the products. The wines are not cheap, but they are good.
Bernd Nödinger knows how to create cuisine with soul and taste. In his dishes, Swabia meets the exotic. Daily specials complement the menus, one of which is vegetarian.
In the cosy restaurant of the renowned hotel, everything revolves around regional and seasonal dishes, but with a view beyond the horizon. A classic with guaranteed enjoyment.
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.
Patrick Domon is known for his inventiveness. Fine dishes such as crayfish ravioli are served alongside classically hearty dishes such as veal kidneys, and there are always exciting exotic specials.
Whether inspired by the delicacies of the world, regional or vegetarian - because good cuisine does not mean missing out - there is a menu to suit everyone.
The fact that everything here is handmade and homemade from the deepest passion for cooking is part of the philosophy of the house. The best Swabian specialties are served in a cozy atmosphere.
The best regional products are the foundation on which Volker Hupfer's gastronomic art is based. His dishes are very tasty down to the last detail - and as refined as they are firmly rooted in their homeland.