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A regional restaurant in the wine country around Ihringen, where the chef's time in Michelin-starred kitchens shows up quietly in dishes that still feel like proper Baden cooking: braised ox cheeks with local Pinot Noir jus, creamed kohlrabi, pommes dauphine. The room is warm and unfussy, the wine list leans local but roams freely, and the service has the easy attentiveness of people who grew up in the business.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we score
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