"German Cuisine" Restaurants in Baden-Wuerttemberg
The continuity of fine dining is celebrated here: Claus-Peter Lumpp and his team have been serving modern French cuisine that touches the heart and soul for many years. Predicate: tasteful.
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!
Even after fourteen years, Peter Hagen-Wiest has not run out of ideas. Impressively precise menus full of character are served in the exclusive ambience of the gourmet restaurant belonging to Europa-Park.
Head chef Boris Rommel loves interacting with guests. Time and again, the man with the cap explains his creations at the table. Sommelier Max Johne opens matching bottles in the feudal ambience.
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.
Martin Fauster's cooking at the Wolfshöhle is unmistakably classic, highly refined and absolutely superb. No one reduces as brilliantly as he does and presents the best ingredients such as pigeon or char so skillfully.
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.
Daniele Corona captures the essence of Italian cuisine high above the Filstal valley in a dreamlike setting. His refined interpretations of popular classics invite you to indulge and enjoy.
The new building has also brought new esprit to Sackmann. For a long time now, the highly creative cuisine of the father-son duo has not been as central as it has been in recent years. Great wines!
Delicate culinary delights in the gourmet restaurant with just eight seats. The menus, created with great finesse, make exquisite ingredients shine even brighter.
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.
Simon Tress is a pioneer when it comes to holistic work in harmony with nature and agriculture. In 1950, he innovatively and sympathetically proves that gourmet menus can also meet this standard.
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.
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.
Ulm's most dedicated chef has brought in reinforcements: Alongside Alina Meissner-Bebrout, Tim Ostertag is now tinkering with new creations. Holger Baier always selects the finest wines to accompany the menu.
Regional classics and fine dining, both inspired by the zeitgeist - chef Marcel Kazda creates surprising and convincing compositions such as roast duck liver with salted butter and apricots.
When a chef is called a butcher, that's promising. It goes without saying that roast onion and venison sour roast are of the highest quality. The menu in the historic inn is accompanied by a wine tour.
You need a lot of patience to enjoy Robert Rädels' explosive, highly creative seasonal and natural cuisine. Bookings can be made at least six months in advance or via a waiting list. Good luck.
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.
Small, fine and entirely tailored to Cédric Schwitzer. If you want to enhance the gourmet experience even further, book a place at the Chef's Table. An under-30 menu for young gourmets is available on Wednesdays and Thursdays.