Fine dining in the Romantik Restaurant in the Black Forest. Creative, regional and young cuisine at a high level for sophisticated tastes. Selection of vegetarian dishes.
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!
Open from Tuesday to Saturday, 12 pm to 2:30 pm and 6 pm to 10:30 pm.Table Reservation
Our menu includes well known traditional dishes, which are interpreted in a modern way.
This always bears the signature of the Romantik Hotel Rindenmühle and since both the patron and the chef cultivate a passion for braised dishes, you will find them very often on the menu. Mediterranean and French influences can also be seen, as many products come from renowned producers in France. Since all dishes are freshly prepared, the selection is somewhat smaller; here, quality takes precedence over quantity. Vegetarians will find what they are looking for, as will lovers of first-class meat dishes. Our portions are not only visually affectionate, but also sufficiently sized. In the current menu you can already find the second generation: The junior chef Dominik Weißer has put together some dishes together with the kitchen team and thus brought his own claim from the star gastronomy "home".Menu
Wine Cellar & Spirits
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.
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
“Patron Martin Weißer and chef Gregor Schlüter are together at the stove and are always inspired by the seasonal market offerings to carefully prepare upscale regional dishes that are completely free of flavor enhancers.”
The rating stands for very good, carefully prepared cuisine using above-average products with few fluctuations in quality. The dishes are precisely and pointedly seasoned in terms of craftsmanship and guarantee a harmonious, well-balanced taste. [...] The cooking is clearly above average - uneven craftsmanship is rare here.
Guide Michelin Germany
“You sit here comfortably in a rustic and elegant ambience - or in summer on the beautiful garden terrace - and choose from a seasonal menu. Vegetarians are also catered for. For overnight guests, they have homely and contemporary rooms.”
“Very good quality of basic products, imaginative preparation and exact cooking times as well as selected wines. Well-kept atmosphere with appropriate service.”
The Varta Guide also awards us a Varta Tip Kitchen: “Exceptional restaurant that stands out above its Varta rating: Here the food is prepared with excellent quality and appearance.”
Gault & Millau Germany
“Favorite addresses that [...] reliably enrich everyday culinary life.”
“The new culture of food,” says Carlo Petrini, Slow Food's international president. “Here, the focus is on the innovative development 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.”
Good to Know
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.