The Best 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!
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.
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.
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.
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.
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.
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.
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 fine dining destination in Freiburg's old town also likes to serve a home-baked "Laugenweckle" with onion butter as a bread course. The young team is bursting with esprit.
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!