"Barrier-free" Restaurants in Baden-Wuerttemberg
One reaches the limits of language when trying to describe what Torsten Michels does with his haute cuisine. You could say that he achieves perfection - and still not have said enough.
Concise gourmet cuisine that lies somewhere between pomp and purism in an elegant Art Nouveau villa. Dirk Hoberg cooks free of restriction and dogmatism, with luxury ingredients as well as products from the Lake Constance region.
The focus of Stefan Gschwendtner, head chef at the Speisemeisterei since 2016, is to simplify dishes to their absolute essentials. The result is a depth of flavour that is second to none.
An experience of a special kind. In the exclusively furnished restaurant, creative dishes are served that delve deep into the aromas and take guests into a new gourmet dimension.
Down-to-earth gourmet cuisine with Far Eastern accents. Florian Stolte manages this balancing act with his creative dishes with flying colors. The dishes are served in a newly styled, modern-purist ambience.
Despite all the love for refined cuisine, the restaurant is still true to its original values: roast onions and Wiener schnitzel stand confidently alongside the gourmet menus of varying lengths.
Rolf Straubinger's creative dishes are always refined. Concentrated flavors with aromatic depth can be experienced in sweetbreads with truffles and wagyu with parsley or in hamachi with radish.
A father-son duo that makes you forget all generational conflicts, Jörg and Nico Sackmann cook in one of the country's most stylish restaurants with a totally engaging style.
Light pine wood adorns the walls and ceilings of this classic restaurant. Henrik Weiser and Sven Usinger offer guests classic high cuisine as the dual head chefs, whilst the wine list comprises 600 lines.
This family-run country house has been a haven of excellent taste for many years - because Thomas Wolf is a master of the aromatic depth that characterizes all his dishes.
In the historic Kohlhof above Heidelberg, star chef Robert Rädel from Dresden offers fantastic regional cuisine in the form of seasonal 13-course menus. These are accompanied exclusively by German wines.
Klaus Buderath and Benedikt Wittek cook side by side in the gourmet restaurant with a cosy boathouse atmosphere. The non-alcoholic beverage pairing and the vegetarian menu are also very exciting.
With bravura and creativity, Federico Campollattano succeeds in elevating Italian classics to high spheres of taste. Modern gourmet cuisine, wonderfully aromatic and with a touch of dolce vita.
A classic in the German gourmet scene. Ralph Knebel's cooking is straightforward and to the point, always inspired by French haute cuisine. Well-stocked wine list.
Mannheim is sometimes jocularly referred to as little New York. Opus V proves that the city of squares can indeed compete with any metropolis in the world, at least when it comes to cuisine.
When chef Nicolai Biedermann puts together a "favourite menu", then you can confidently go for it. The pink roasted saddle of lamb is particularly convincing.
Relaxed enjoyment in a relaxed atmosphere; the young service team ensures a good mood, the kitchen with its sophisticated gourmet creations for exclusive, modern interpretations of gastronomic delights.
Claudio Urru's gastronomic retreat offers a world of pleasure worth seeing and experiencing: first-class gourmet cuisine as well as hearty dishes from the down-to-earth range.
What Heiko Lacher presents to his guests on the plates is magnificent. A cosmopolitan cuisine full of creative ideas, peppered with aromatic surprises. Accompanied by a good selection of wines.