“Beer-focused” restaurants in Baden-Württemberg
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Hans-Harald Reber coaxes exciting facets from regional, Mediterranean, and exotic products. His refined country-style cuisine is complemented by top-quality meat aged in a dry-aging cabinet.
Wilhelm Hauff's "Schatzhauser" would probably have been shocked by the spicy papaya salad and crispy chicken burger "Asia Style," but they also serve lentil stew and Maultaschen (Swabian ravioli). Tastes great.
Franz Berlin's entertaining and creative tasting menu always manages to captivate guests, but signature dishes like foie gras with coffee and apricot also entice repeat visits. Good wines.
In his kitchen, Benjamin Maerz combines regional, seasonal produce with flavors and ingredients from around the world. His menu surprises diners with specialties such as sturgeon in nori seaweed or dry-aged salmon trout.
Thomas Merkle knows how to delightfully surprise: either with a surprise menu or with creations such as silken tofu with organic tomatoes and rye soy sauce or quail with duck liver and truffle.
Two brothers, one mission: to combine regional, modern and cosmopolitan cuisine with creations by Jason Grom with the best wines, recommended by restaurant manager and sommelier Niklas Grom.
Andreas Sondej's dishes are authentic and sustainable. The menu changes every four weeks and focuses on fruit, vegetables, and herbs grown on the farm, with support from his grandfather, Grandpa Knapp.
Sot-l'y-laisse of black-feathered chicken, with scallop tartare, hazelnuts and curry: Chef Nicolai Biedermann knows how to hold his own in this culinary stronghold with sophisticated dishes.
For some, the wine pairing is the main attraction, while others rave about the non-alcoholic drinks. The chef duo also impresses with luxury products such as langoustines and Breton sea bream.
A family-run business with charm and flair. In a friendly atmosphere, guests enjoy Baden-style pancake soup, caramelized duck liver, cordon bleu, and a good selection of game specialties.
Jochen Fischer skillfully blends tradition and modernity in his dishes, drawing on international culinary styles. Sauces and stocks are homemade, and most of the ingredients are sourced locally.
Traditional cuisine is cooked and served with great care and passion in this beautiful inn. Imaginative dishes with a modern twist, always prepared using the finest products and ingredients.
In an inviting atmosphere, Christer Belser passionately serves his ambitious cuisine. Every dish is a delightful culinary journey through a multifaceted world of flavors.
Warm hospitality and down-to-earth cuisine have characterized this renowned establishment in the southern Black Forest for many years. The hearty game dishes and regional classics are especially popular.
Head chef Joachim Peter deliberately focuses on a concise menu and shines with dishes such as chanterelle tart or saddle of lamb with a rosemary crust. These can be paired with a wine from the over 400 selection.
Trendy crossover dishes in an exclusively designed, trendy restaurant. The cuisine draws inspiration from various countries: paella balls on salsa verde, tacos with eggplant, surf & turf deluxe.
The family-run inn boasts a diverse cuisine, skillfully incorporating French culinary influences and a touch of gourmet flair.
Three sisters run the friendly hotel and restaurant, which is known for its hearty and delicate cuisine. Head chef Alexandra Reck pays particular attention to gentle preparation methods.
Urban yet rooted in local traditions – that's the feeling you get at Hotel Maier and its restaurant. Philipp Heid cooks creatively with regional treasures such as whitefish, colorful beets, and cuts of meat from local farmers.
From modern gourmet menus to classic regional cuisine: the entire Schwer family is still involved in the culinary creations of this Black Forest inn. The ham is homemade!
