"International Cuisine" Restaurants in Baden-Wuerttemberg
Thorsten Bender's brilliantly composed menus really tug at the synapses. He plays with luxury products as well as the basics, such as the Breton turbot with salad and watercress stock.
Under the leadership of Dominik Paul, Mannheim's gastronomic spearhead delivers a product-centered, innovative cuisine full of finesse, which is particularly evident in the six-course "Urban Nature" menu.
Fabian Obergfell has taken up his position as the new head chef seamlessly. His aromatic cuisine is based on the best products such as turbot, pigeon and trout. Sophisticated wine accompaniment.
Ralph Knebel's menu promises a culinary experience - starting with Kagoshima wagyu with caviar and ending with poppy seed soufflé with cassis fig. Mâitre Sommelier Serge Schwentzel recommends the perfect wine.
The two Andreasses (Lutz in service, Hettinger in the open kitchen) offer a nostalgic gourmet experience in the vaulted cellar. The intimate setting is matched by a wine list that astounds with its depth.
Toni Neumann is a sensual guy, someone with an eye for subtle nuances. You can taste this in his dishes, which you can hardly eat without closing your eyes and dreaming.
5 like "five courses", like "having all five senses together" or perhaps like the "five continents". In any case, Alexander Dinter's cuisine stands for radical taste, his restaurant for ultra-heartfelt hospitality.
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.
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.
Head chef Caio Benati offers daily changing lunch menus, à la carte and tasting menus - with dishes such as mushroom consommé with exotic mushrooms, wakame and lemongrass or venison with Jerusalem artichokes.
Quoting Goethe's sorcerer's apprentice is easy when it comes to the wagyu main course, but Fabian Heldmann's char also makes you believe in magic. The regular magic candlelight dinner is completely enchanting!
The name has remained the same, but Eric Schumacher is now behind "Dobler`s Restaurant", continuing the gastronomic life's work of Gabi and Norbert Dobler and placing the culinary institution at the top of the restaurant rankings in Mannheim. The unpretentious chic of the brightly designed interior and the white-clothed tables have also remained. Elegant, timeless tableware to match the classic French cuisine, which Eric Schumacher not only knows inside out, but also skillfully spices up here and there with a Mediterranean, Asian or Oriental touch. The Dobler classic "Onsen egg", served with fried duck foie gras, sloppy potato foam and an aromatically beguiling truffle jus, tastes more harmoniously balanced than ever before. The Asian crustacean soup with gamba and langoustine balls impresses with a fine, perfectly balanced spiciness, while the Breton scallop, accompanied by marinated red cabbage and pickled parsley roots, gets a refreshing kick from the apple chutney. The slices of Juvenil piglet are tender and aromatic, surrounded by crispy fried skin. The fillet of wild-caught zander is cooked to the point of being firm to the bite. What more could you want? Perhaps a succulent entrecôte with sweet potato puree and Asian veal jus, or without any meat at all, the fine potato gnocchi with creamy porcini mushrooms. Everything in top taste form! Monika Lup and her team provide warm service at lunchtime and in the evening, and the wine list is a treasure trove for beginners and connoisseurs alike. connoisseurs.
Even after more than two decades, Johannes Wuhrer's idyllically situated traditional restaurant is still a culinary bench. Just like the dishes, the service and ambience are inviting, unagitated and classically elegant.
In the kitchen, Benjamin Maerz combines regional seasonal products with flavors and ingredients from all over the world. In his menu, he surprises with specialties such as sturgeon in nori seaweed or dry-aged salmon trout.
"From farm to table" is the credo, but it is interpreted more seriously than usual in gastronomy. The team grows hundreds of varieties of fruit, vegetables and herbs themselves and refines them into menus.
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.
Exciting creative cuisine - also vegetarian - with refined details in a very sophisticated old half-timbered house. The illuminated bar is a particularly relaxed place to sit.
The restaurant at the Porsche Museum celebrates some of the finest delicacies in the city. The patisserie is first-class and the wine list includes around 500 items. Courteous service.
Kuro Mori (Japanese) means "black forest". And it refers to the variety of ingredients and inspiration for the Asian Kaiseki Black Forest tapas, which are also available as sharing menus by the table.
In the elegant séparée of the Sein, there is a single table with room for ten guests. In the evening, Christopher Kalmbach only serves a set menu here - but with exceptionally creative dishes.