"Child friendly" Restaurants in Baden-Wuerttemberg

Torsten Michel continues to keep the legendary gourmet restaurant on the road to success, his creative cuisine is on a world-class international level. This also applies to the extensive wine list.

If you are looking for classic culinary delights, Martin Herrmann's top cuisine has been the place to be for decades. The wine accompaniment by sommelier Christophe Meyer is in no way inferior to the cuisine.

Hans-Harald Reber elicits exciting facets from regional, Mediterranean and exotic products. The refined country house cuisine is accompanied by meat of the highest quality from the maturing cabinet.

When the main building of the "Traube Tonbach" burned down in January 2020, a piece of Black Forest gastronomic history was in danger of being reduced to rubble. However, the reconstruction succeeded in impressive style - and marked the start of one of the most impressive comebacks in German top gastronomy. Proof of this is the "1789", named after the year in which the traditional establishment was founded. Head chef Florian Stolte, previously responsible for the equally starred "Köhlerstube", has consistently developed his style here. 15 trips to Southeast Asia have left their mark on his signature style, which combines classic French techniques with Thai, Japanese and Vietnamese flavors. The restaurant opens with a playful street food experience with a fine dining attitude: if you're lucky, you'll be served summer rolls, papaya salad with ponzu hollandaise and satay skewers directly at the pass - a greeting from the kitchen that immediately awakens wanderlust. The elegantly warm dining room next door gives Stolte's creations the big stage. For example, the flamed yellowtail mackerel with imperial caviar or the impressive goose liver, interpreted twice: seared so that the core remains wonderfully creamy, glazed with truffle jus and served with chanterelles, alongside ice cream with celeriac ragout. The Southeast Asian line is also present in the dessert: coconut parfait with strawberry pepper ice cream and Thai basil gel leaves you wondering for a moment whether you are still in the Black Forest. The service is cordial, with a modesty that is hardly necessary.

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.

The second-generation half-timbered house with its blue shutters is very well maintained. Thomas Wolf cooks delicate flavors here that still breathe the spirit of haute cuisine.

With a restaurant, cooking courses, catering and delicatessen, the Widmann family has created an Älbler empire of indulgence. The creative regional gourmet cuisine is the crowning glory. Well worth a visit.

Wilhelm Hauff's "Schatzhauser" would probably have been shocked by the spicy papaya salad and crispy chicken burger "Asia style", but there is also lentil stew and Maultaschen here. Tastes great.

Thomas Merkle knows how to surprise in a delightful way: either with a surprise menu or with creations such as silken tofu with organic tomatoes and rye soy sauce or quail with duck liver and truffles.

The Fehrenbacher family manages the fine balancing act between down-to-earth and high cuisine in their Adler. Here, homage is paid to the classics, which blend excellently with modern influences and flavors.

In the cozy ambience, chef Claudio Urru presents his passionate idea of upscale country cuisine as well as his sophisticated gourmet menus ranging from Faroese Norway lobster to local saddle of venison.

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!

Sot-l'y-laisse of black-feathered chicken with scallop tartare, hazelnuts and curry: chef Nicolai Biedermann knows how to hold his own in this culinary stronghold with sophisticated dishes.

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.

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.

Bernd Pils interprets French cuisine in a new and seasonal way. The focus is on the unmistakable taste, such as homemade duck liver parfait or halibut fillet in red wine butter sauce.

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.

The inn dates back to 1604 and thus has a long tradition. French charm runs throughout, and the "Bistro du Raben" evenings with seafood platters or bouillabaisse are particularly popular.

Michael Grünbacher's classic cuisine is based on specialties from near and far. His farmer's duck with dumplings is just as delicious as the eagle fish with bouillabaisse broth and fava beans.

The Enoteca has made itself irreplaceable as a place of great culinary self-understanding for foodies. Simply really good food - with Italian soul. Very well curated vinotheque.