"Waterside" Restaurants in Baden-Wuerttemberg
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 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.
The restaurant combines a spectacular ambience with a relaxed atmosphere in an ingenious way. Head chef Viorel Reiß works with seasonal fine products. If the weather permits, you should make a reservation outside.
For some, the wine accompaniment is the real attraction, while others rave about the non-alcoholic drinks. The chef duo will also amaze you with luxury products such as Norway lobster and Breton gilthead bream.
The various rooms of the Seehof provide an appropriate backdrop for Jürgen Hallerbach's cuisine and his Alemannic tavern classics as well as Italian or seasonal favorites.
Stylish hospitality on the Seerhein promenade in Constance. The new brasserie in the former restaurant offers a culinary array of French and internationally inspired dishes.
The cozy interior of the popular inn is the ideal stage for the wonderfully creative cuisine, which is primarily dedicated to traditional regional classics. Simply good!
On the twelfth floor of the WTZ tower, imaginative cucina italiana is celebrated with selected specialties. Caprese with olive oil ice cream or lobster spaghettoni with sorrento lemon are good enough to kneel on.
Cozy wooden cave with a view of the Murg. There are real oysters from Poget, as well as "Swabian oysters" known as Weinbergschnecken. Plus all kinds of world delicacies with a regional touch. Sackmann in a nutshell.
Beautiful Lake Constance restaurant with regional and seasonal fresh cuisine. In the second menu, local and international products merge, for example in the Bao Bun with pork belly, lobster and Höri-Bülle.
"One of everything, please", you would like to shout to the service staff at Fritz & Felix when ordering. There are great steaks and fish, but also refined vegetable dishes - served in a sophisticated flair.
Matthias Kasprzyk is the third generation to work here and shows what he has learned at top addresses. Veal cheek in Lemberger and Black Forest char with caviar represent the culinary spectrum.
Elegance and joie de vivre are not mutually exclusive, especially not when homemade pasta comes into play. Grilled food also goes well with Italian wine. Companies book "La Grande Tavola".
Head chef Yann Bosshammer has a knack for combining regional and seasonal produce to create fine and refined dishes. Menu changes daily.
In the enchantingly situated inn and hotel, top chef Steffen Mezger delights with sensual, product-driven country house cuisine at gourmet level. His classics always have that certain something.
Situated right next to the marina, Schuppen 13 has been living off maritime flair for 40 years and adds a Mediterranean highlight to Lake Constance. Refined pasta and fresh fish and meat dishes.
Baden dishes paired with lobster and turbot - top chef Andreas Schäuble combines regional ingredients with exceptional components. Accompanied by exquisite wine from the Andreaskeller wine cellar.
In her daily menus, Simone Beha draws on the full range of seasonal produce. The plant-based dishes are also subtle, the wine pairing is always on point - and all of this is wonderfully unpretentious.
The family-run inn boasts a varied cuisine, which is peppered with skillfully placed accents from French cuisine and a touch of gourmet.
Up here on Lake Titisee, the clocks run slower and the cuisine is also down-to-earth and relaxed - for example with fillet of Black Forest trout with refined orange stock or cheese spaetzle.