Restaurantguide Germany 2025: Top 10 german cuisine
Vincent Klink likes to go from table to table in a restaurant that is unique for its traditional dishes. Here you can eat carpaccio cipriani and pork trotters with truffles, just like in the old days.
Heinz Wehmann is a gourmet rock in the surf, modern, North German high cuisine is his territory. Lobster ravioli, pan-fried fish, Oevelgönner fish soup, Holstein saddle of venison and vegan creations are excellent.
A strong duo in the cozy "Alte Stube" of the "Romantik Hotel Spielweg": this is where game from our own Black Forest hunt meets Asian preparation techniques. Head chef Viktoria Fuchs starts with a crispy, aromatic wild duck spring roll with marinated Chinese cabbage and umami-rich salted plum sauce, followed by her signature dish: wild boar dim sum with butter-tender pastry and a hearty filling. Asian flavors are not a fashion trend here, they add a fresh note to the game. The young chef has been perfecting her creative Black Forest-Asian fusion for years and shows a sure instinct for dominant herbs such as coriander. As with the carefully cooked salmon trout, which is slightly glazed on the inside and served with a refreshing Thai curry with a hint of spiciness. The product quality is beyond reproach, regionality is not marketing, but a reality lived by the entire Fuchs family. Game from their own hunt, cheese from the Spielweg cheese dairy, porcini mushrooms Viktoria Fuchs likes to collect herself. It is also practical that the Markgräflerland wine-growing region is just around the corner; it is also not far to the Kaiserstuhl or France. The wine list accordingly lists highlights from Baden such as dense Pinot Noirs or a refreshing Chasselas from the up-and-coming Köpfer winery, whose fruity notes of white peach go perfectly with Fuchs' Asian flavors. Those who prefer well-ripened, great growths from Burgundy and Bordelais or wines from natural cultivation and maturation will also find what they are looking for and will be pleased with the fair price. Tip: In summer, you can sit out on the spacious terrace.
Deeply rooted in the gourmet region of Baden and with its proximity to France, the Zirbelstube is a place of pilgrimage for classic cuisine - from bouillabaisse to a selection of cheeses - and the interior is a perfect match.
A bit of nostalgia, always informal and atmospheric. In the Bachstelze, guests dine together on a varied menu of 12 to 14 plates. Whatever the day's shopping brings to the table.
Gasthof zum Vaas is the favorite restaurant of our favorite chefs. The family business focuses on classics such as roast pork with dumplings, but never forgets the joy of cooking.
The cozy dining rooms in the renowned hotel have culinary cult status. Here, the Palatinate lives on in regional classics such as Saumagen, rump steak and the legendary Kanzlersuppe.
The little brother of the Schwarzer Adler, where the cooking is bourgeois but with the same dedication. Grandiose: the bone marrow with beef tartare and mushrooms. And of course: great wine selection.
It doesn't always have to be great cuisine. Thorsten Bender's casual second restaurant deliberately focuses on uncomplicated, but anything but banal casual cuisine, even on the terrace in summer.
If you want to learn about the finesse, effort and excellence of local Baden-Swabian cuisine, the Dorfstuben is the right place for you. An all-time favorite is the roast beef with fried Maultasche.