"Parking Space" 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.
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.
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!
It's great cinema when Manuel Ulrich brings the finest produce to the plate with precision. But when a rarity like Romanée-Conti is served by the glass, a blockbuster is guaranteed.
You always leave the Sulzburger Hirschen satisfied, because the French creations of Douce Steiner and Udo Weiler, for all their power and depth, also have an invigorating lightness.
Artistic gourmet restaurant in a prime location on Lake Constance. In the light-flooded rooms of the elegant art nouveau villa, you can enjoy Dirk Hoberg's fascinatingly precise, top-class cuisine in perfect service.
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.
The "Speisemeisterei" is located in the western wing of Hohenheim Palace in Stuttgart. The historic complex, surrounded by extensive gardens, provides the ideal backdrop for classic cuisine with cosmopolitan, often Asian accents. The eight-course menu (245 euros incl. aperitif, petits fours etc.) opens - after precisely crafted trifles - with a poached Irish mór oyster with ponzu, caviar and lettuce. The delicate, creamy oyster meets crisp lettuce and juicy oyster leaf, while the ponzu adds a subtle sweetness. This is followed by a refreshingly sour and green "matjes" of lake trout and a fabulously cloudy and soft focaccia with whipped herb butter. Then it gets Mediterranean: Stefan Gschwendtner serves the crispy fried red mullet with a deep broth full of crustacean notes, fresh fennel salad and a somewhat scant blob of romesco. The veal shank agnolotti with parmesan, spinach and hazelnuts could have been a little more filling, but the Wagyu roast beef A5 that follows is a flawless piece of prime beef: crispy on the outside, meltingly rich on the inside. Crunchy chanterelles and chives seasoning round off the course. The pre-dessert is a house classic that could almost be accepted as the final dessert: creamy tigernut ice cream with cinnamon, a dollop of cream, coffee brew and almond crunch make for an "iced coffee" in a class of its own. The actual dessert - a somewhat ordinary-looking raspberry mousse - falls slightly short, but the accompanying sour cream ice cream is all the more impressive. A menu that is more than worth the short trip from nearby Stuttgart.
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.
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!
For his very own, imaginative interpretation of modern Mediterranean cuisine, the Stuttgart-born top chef with Greek roots relies on exceptionally good ingredients.
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.
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.
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.