Restaurant

Eating is a requirement, enjoying is an art. Come in and take a seat in our award-winning restaurant.
Here you can sit back and enjoy your meal as it should be – an experience.

Modern Cuisine at the highest Level

Nature writes our menu” is the consistent tone of our patron and our head chef. This is lived by the entire kitchen brigade, because we do not use any flavour enhancers or artificial flavours.

We cook an upscale cuisine that is strongly anchored in the region and the seasons. We love our local region and appreciate its products.
There is no need for any special show or magic, because here you can create your own experience. Look forward to special dishes, fantastic wines and personal service!

Opening Hours

Tuesday to Saturday & on Public Holidays
12 PM – 2 PM
6 PM – 10 PM

The kitchen closes half an hour earlier respectively.

Menu

  • Wild Herb Salad
    Dressing made from Rindenmühle Plums | Roasted Seeds | 8

    Fried Red Shrimp on Jalapeno Foam
     Paprika Chutney | Goat Cream Cheese
    Wild Herb Salad | Raspberry Dressing | 19

    Schnitzel & Duck Liver Delice 
    Gel made from Rindenmühle Plums | Quinces
    Black Forest Miso Foam | Brioche | 21

    Crustacean Consommé & Tomato
    Scallop | Shrimp | Turbott | Melon | 13

    Porcini Mushroom Cappuccino from local Forests
    Basil Espuma | 8

  • Meagre Filet | Scallops
    Lobster Sauce | Mediterranean Vegetables | Gnocchi  | 34

    Roasted Char Filet from the Forest of Odes
    Porcini Mushrooms | Leaf Spinach | Homemade Pasta | 28

    Pink-fried Alpine Lamb from the Nomadic Shepherd Stotz
    Fermented Garlic Sauce | Zucchini | Molten Potatoes | 29

    Veal Neck Poêle | Red Shrimp
    Olive-Oil Emulsion | Mediterranean Vegetables | Gnocchi | 26

    Roasted Beef from free-ranging Cattle
    Fried Onion Foam | Chanterelles | Broad Beans | Potato Hash Browns | 31

    Cardamom-spiced Pork Belly from an organic Farm in Schwäbisch-Hall
    Roasted Domestic Porcini | Home-made Spätzle | 19

    Open Lasagna
    Spinach Blinis | Red Onion | Potato | Olives | Carrots | Roquefort | 22

  • Composition of Nuts, Quinces and Cranberries
    Black Walnut Foam | Hazelnut Tartlet 
    Nougat Parfait Quince Sorbet | Cranberrry Spheres | 12

    Caramelized Chocolate Mille-feuille
    Black Forest Honey | Salted Popcorn
    Sorbet made from the Rindenmühle Plum | 11

    Sorbet made from the Rindenmühle Plum
    Goat Cream Cheese Espuma | Crumble | 7

    Scoop of homemade Sorbet
    3

    Mixed Ice Cream
    With Cream or without Cream | 7,50

    Small Selection of Raw Milk Cheese
    Chutney | Fruit Bread | 9

  • Fried Red Shrimp on Jalapeno Foam
     Paprika Chutney | Goat Cream Cheese
    Wild Herb Salad | Raspberry Dressing

    Porcini Mushroom Cappuccino from local Forests
    Basil Espuma

    Meagre Filet
    Lobster Sauce | Mediterranean Vegetables | Gnocchi

    Caramelized Chocolate Mille-feuille
    Black Forest Honey | Salted Popcorn
    Sorbet made from the Rindenmühle Plum

    Small Selection of Raw Milk Cheese
    Aromatic Compounds | Fruit Bread

    Menu 74
    Menu without Soup 65
    Menu without Appetizer 60
    Menü without Cheese 65

  • Wild Herb Salad
    Dressing made from Rindenmühle Plums | Roasted Seeds

    Open Lasagna
    Spinach Blinis | Red Onion | Potato | Olives | Carrots | Roquefort

    Composition of Nuts, Quinces and Cranberries
    Black Walnut Foam | Hazelnut Tartlet 
    Nougat Parfait Quince Sorbet | Cranberrry Spheres

    Menu 39

  • Wine Cellar

  • Digestifs

  • Cheese

You will pass by it on your way to the restaurant or the garden terrace; our historic wine cellar, where many excellent wines from all over the world can be found. Particulary well-selected is the offer from Baden and Wuerttemberg, but wines from other growing regions in Germany, Italy, France, South Africa, Spain and Austria are included as well.

Our competent service team will be happy to offer you suitable recommendations for your meals.

In addition to the wines, we highly value our varied digestif selection, which you will find on our presentation table in the restaurant. We are especially proud of our extensive selection of whiskey and gin.

From our passion for digestifs originated our own Rindenmühle Edition with our proprietary Single-Malt-Whiskey and our Berner-Roser-Apple brandy.

A highlight in our restaurant is the fine selection of raw milk cheeses from cheese refiners,
from France, Belgium and our local region. Here you can choose freely which dairy product made from cow’s milk, goat’s milk or sheep’s milk gets to delight your palate.
Our charming service team prepares your selection directly at the table and offers you homemade aromatics. Correspondingly, we also recommend high-quality sweet wines to go with the cheese, which round off the pleasure.

Commendations

Excellent cooking is rewarded. For this reason, the kitchen and restaurant of the Romantik Hotel Rindenmühle have received several awards.
An overview of all awards in chronological order can be found on Restaurant-Rankings.

Der Große Guide

This award honors us with 3 out of 5 chef hats, a good pleasure-to-price-ratio and very good service.

“The cuisine of patron Martin Weißer and Gregor is rooted in the region and is skilfully presented in modern preparation and according to the seasonal offer.”

Gusto

The Gusto guide awards us with 5 pans and the bonus arrow.

“Outstanding, fresh products, careful preparation by hand and a minimum of fine-tuning. The kitchen performance in the restaurants marked with a bonus arrow clearly stands out from other restaurants of the same ranking level”.

Guide Michelin 2019

This year we were, again, awarded the Bib Gourmand “our best price-performance ratio”.

“Fresh, tasty and seasonal, that’s how you dine here – on the menu for example a variation of smoked eel, fjord trout and red shrimp […]. The ambience: modern and elegant with a regional touch”, is the verdict of the arguably most renowned guide.

Schlemmer Atlas

The Schlemmeratlas, again, gives our restaurant 3 out of 5 cooking spoons.

“Very good quality of the base products, imaginative preparation and exact cooking times as well as selected wines. Cultivated atmosphere with corresponding service”, so the evaluation of the testers from the Schlemmer Atlas.

Varta

We were awarded with 2 diamonds and the Varta Tipp Kitchen.

“2 diamonds in this renowned guide stand for very good cuisine, friendly service and a cultivated setting. In addition, the Varta Tipp Kitchen honors the excellent kitchen performance, creative preparation and professional presentation.”

Slow Food Organisation

Once again we were awarded the “Genussführer” (leader of culinary indulgence) seal.

“The new culture of food,” says Carlo Petrini, Slow Food International President. Here the focus is on the innovative enhancement of traditional dishes using clean regional products, the fair and careful treatment of people, animals and the environment, and the preservation of biodiversity in nature.

Südlandköche Schwarzwald-Baar

Proud and valued member for several years.

“The best that the region has to offer. The reference is drawn here not only to the cooks, but also to the nature of the Black Forest. Thus great importance is attached to purchasing from regional producers”.

Useful Information

Which criteria is our menu based on?

We consider the profession of a chef to be a skill that can only be guaranteed at a high level if the following conditions are met:
Experience and knowledge of well-trained specialists, targeted purchase of fresh food from selected producers, the will to want only the best for the guest.

In today’s world, where it is possible to buy any kind of food industrially, a lot of idealism is needed to make one’s job uncomfortable and to produce healthy food from species-appropriate farming. The love for the profession is a prerequisite for this, as well as the willingness to make this effort for the guest.

What motivated us to become a member of Slow-Food?

Slow Food was coined by the organization of the same name as a term for delicious, conscious and regional food and signifies a counter-movement to standardized and globalized fast food. Originally from Italy, the movement strives to preserve regional cuisine with local plant- and animal-based products and their local production.

In this context, Slow Food stands for products with authentic character (regional, seasonal), produced and enjoyed in a traditional or original way. Food that is grown, produced, sold or consumed according to Slow Food criteria is intended to strengthen regional economic cycles and to re-connect people with their eyes, ears, mouth and hands to their region.

Why is our herb garden so important to us?

It took several years and finally an experienced gardener to grow about 20 different herbs in our own garden. The aroma, which is taken out of the garden and put in the dishes shortly before serving, is incomparable in its intensity. In addition, our chefs are happy to get to venture into this green sea of flowers for their dishes.

Why is there no permanent menu in our restaurant?

Our cuisine is always meant to be seasonal and creative. Everyday routine deprives us of every fantasy and desire for new creations. Therefore you will not find a year-round menu and prescribed menu suggestions for celebrations. Also the menus are never kept or saved on the computer. Our kitchen team sits down every week and discusses the menu for the coming week.

Anfragen & Reservieren

Online

Telefon & E-Mail

+49 7721 8868-0 mail@rindenmuehle.de

Täglich von 7:00 bis 22:00 Uhr.

Tisch anfragen

Restaurant geöffnet von Dienstag bis Samstag & feiertags. Ihre Daten werden ausschließlich zur Auftragsverarbeitung verwendet und niemals an Dritte weitergegeben. Mit der Übermittlung bestätigen Sie, dass Sie die Informationen zur Verarbeitung von personenbezogenen Daten zur Kenntnis genommen haben.