"Breakfast" Restaurants in Baden-Wuerttemberg
The Keller family's traditional restaurant has long been a culinary institution, where classic French haute cuisine is still celebrated. The wine list is legendary!
A grand vision in 15 seats: With sustainable cuisine and in menus they call "Crowning Harvest of the Day", the kitchen team surprises with exquisite combinations such as raspberry, blue cheese and lavender.
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.
Markus Waibel and Dominik Holl cook a trenchant crossover cuisine - on Wednesdays and Thursdays as a small menu, on Fridays and Saturdays as a large menu. There are also special events throughout the year.
Andreas and Jörg Scherle have left their mark on the Weinsteige, but now Holger Haag as head chef and Sebastian Falge as restaurant manager are at the forefront. The gourmet menu is also available as a vegetarian option.
In the wood-paneled Kaminstube, you can quickly forget the time while enjoying fine cuisine, such as ice-cold salmon trout with pea mousseline. A special treat: the affordable weekly menu.
A culinary trip around the world in the middle of the Black Forest. The day starts with a generous breakfast buffet and ends with a changing menu - thanks to floor-to-ceiling windows with a view of the golf course.
Hans Häge has taken fine dining in the family business to the next level. Three menus between fish, local and cosmopolitan offer the agony of choice in several courses. Good wine list.
Franz Berlin always knows how to captivate with his entertaining, creative tasting menu, but signature courses such as goose liver with coffee and apricot also tempt you to repeat the experience. Good wines.
Kohlrabi with sunflower seeds and caviar or lobster in a tasty bisque: when you leave Judith and Malte Kuhn's casual retreat, you're already looking forward to your next visit.
Regional products, prepared without frills, are the culinary basis of the popular restaurant's cuisine. Gerd Windhösel conjures up first-class dishes - a master of his trade!
Pleasant cuisine based on classic craftsmanship, but with three different menus: regional, cosmopolitan or plant-based. Try: Dry-aged roast onion!
A family business full of passion. When buying produce, you take a close look, and the super-fresh vegetable menu is also exciting. Attraction: the "Mangalitza wool pig slaughter menu" in November.
Bernd Werner's highly refined cuisine is great in itself, but the location of the restaurant in Eberstein Castle in the Black Forest literally crowns the culinary experience.
Two brothers, one mission: to combine regional, modern and cosmopolitan cuisine with creations by Jason Grom with the best wines recommended by restaurant manager and sommelier Niklas Grom.
The Ruggaber family looks after visitors with warm hospitality, an award-winning wine list and extremely tasty gourmet cuisine. The regional base is complemented by fantastic products from all over the world.
Classically Swabian and seasonally varied: tradition and timeless elegance are combined with passion and precision - from classics to fine menus with surprising accents.
Vibrant, seasonal gourmet cuisine in the art hotel near the border to Strasbourg, with mostly products or dishes from the region. Mediterranean excursions are expressly permitted.
High-quality products such as scallops, wagyu or langoustine are embedded in fine creations rich in contrast. The great view of the park and the light-flooded flair do the rest. Business lunches are available.
Now in its third generation, the Hupfer family stands for fine, sustainable regional cuisine. Prepared with finesse, down-to-earth classics are served in the cozy restaurant.