- Is it worth going out of your way for?
- Yes, if you value seasonal, regional cooking at accessible prices. Its consecutive Michelin recognitions (Bib Gourmand 2024, Plate 2025) signal a kitchen that delivers quality worth a trip, especially for those exploring the Upper Rhine's farm-to-table tradition.
- Who is it for?
- Locals seeking a reliable, ingredient-led dinner, travelers exploring regional Baden cuisine, and groups wanting a convivial meal in a classic Wirtshaus setting. It fits small celebrations and family meals where local character and well-executed cooking matter.
- What should you order?
- Prioritize the market-driven daily specials and regional signatures like the whole roasted trout, veal liver, or duck with raspberry sauce. These dishes anchor the kitchen's approach to traditional proteins with thoughtful, seasonal execution.
- How do you get a table?
- Check the opening hours (closed Mondays and Sundays) and plan to book in advance, especially for weekends. The restaurant's Michelin recognition and local popularity mean tables can be in demand.
- Anything to know before you go?
- It's a historic inn from 1848, modernized but retaining a warm, communal Wirtshaus atmosphere. The menu is seasonally informed, so expect it to change. The venue also operates a wine and delicatessen shop, with two sommeliers on staff.