Vegetarian Options – restaurants in Baden-Wuerttemberg
You can watch Manuel Ulrich's every move through a pane of glass and what you see is nothing less than world class. Elegant and yet straightforward, just like the lavish wine list.
Cute little gourmet restaurant with a classy interior, private atmosphere and friendly service. There is a slimmed-down menu at lunchtime and six courses in the evening, with vegetarian options available on request.
Creative cuisine, always based on French gastronomic classics, meets with the highest approval in the appealing ambience. The two menus are full of gastronomic ideas - real highlights with a bite!
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.
Steffen Ruggaber's varied, internationally accentuated regional cuisine deserves applause. But he also pays homage to Swabian roast beef. There is a taster menu on Wednesdays and Thursdays.
Michael Oettinger proves with every course of his menu that elegance does not necessarily have to go hand in hand with stiff seriousness, but can also be humorous, emotional and honest.
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.
The extensive and imaginatively composed vegetarian menu is of a special class and comes with up to six courses. The meat and fish classics are also skillfully and creatively prepared.
Jochen Fecht's impressive and expressive cuisine capitalises on refined details. Surrounded by natural stone walls, you can enjoy à la carte dishes or a set-menu. If desired, vegan dishes are an option.
Refreshingly creative implementation of a nature-loving, sustainable kitchen philosophy in the Atrium Hotel's modern gourmet restaurant. Hendrik Friedrich works skillfully with (wild) herb aromas in particular.
The Helfesrieder family puts their heart and soul into serving their guests. The kitchen is equally well equipped and offers dishes such as Breton monkfish, saddle of venison and veal tripe in Riesling sauce.
Happiness is only real if you share it. And there is plenty of it here. For example, the creamy, tender zander or the chestnuts. This quality is achieved by those who are meticulous and passionate enough.
The idyllic location in an old castle ruin in the Odenwald alone makes it worth a visit. Michelin-starred chef Martin Scharff has been serving catchy, upscale regional cuisine here for 20 years.
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.
Although the classic restaurant also serves regional specialties, the main focus is on gourmet cuisine, which always surprises with top-class aromatic arrangements.
Baden background noise with British bass and global highlights. Catinka and Tom Birks (she was born in South Africa, he is English) cook with passionate creativity - you can taste it.
The atmosphere of this traditional Black Forest restaurant is cultivated and cosy. The seasonal Baden specialties, which are "handg'schabt" (handmade) and "hausg'macht" (homemade), taste wonderful.
The gourmet restaurant belonging to the wellness hotel offers a pampering program characterised by great freshness, variety of flavours and lightness - also purely vegetarian on request. Revitalising and delicious!