The best restaurants in Baden-Wuerttemberg in the Mid-Range Price Category
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.
With bravura and creativity, Federico Campollattano succeeds in elevating Italian classics to high spheres of taste. Modern gourmet cuisine, wonderfully aromatic and with a touch of dolce vita.
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.
It is an art to hold a star for 36 years. Franz Feckl masters it brilliantly - with a country house cuisine that satisfies every gourmet. A must: the symphony of noble fish with lobster sauce.
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.
Relaxed enjoyment in a relaxed atmosphere; the young service team ensures a good mood, the kitchen with its sophisticated gourmet creations for exclusive, modern interpretations of gastronomic delights.
Star chef Andreas Hettinger recently took over the Délice as owner. The concept of the two-man show has not changed: Hettinger cooks all by himself, the sommelier runs the service.
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.
In the middle of a residential area, behind an inconspicuous exterior, hides a restaurant in a class of its own. Michael Huppert is at the stove, his wife Marianne runs the service. They have held a star since 2019.
Such a fresh and dynamic menu using only high quality ingredients - many of them from Alsace. Plenty of creativity. The wine list has a regional focus.
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.
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.
Markus Nagy knows how to implement simple ideas in a tastefully refined and visually striking way without drifting into artificiality. His creative dishes leave you wanting more.
Head chef Daniel Stübler runs his gourmet restaurant with great passion and an awareness of tradition and regionality. The wine list features exclusively national wines.
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.
Uncompromisingly flavourful and varied fresh cuisine from top chef Sebastian Syrbe. If you don't feel like deciding à la carte, you can be surprised with four, six or eight courses.
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.