Kitchen & Team

Focused on the Taste

Discover

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A meal should be a real ex­pe­ri­ence, a plea­sur­able journey of dis­cov­ery, which opens up to the guest of its own accord.

The focus is always on the essence, the taste, the char­ac­ter of the orig­i­nal product and a balance on the palate. The prin­ci­ple ‘less is more’ is applied, to ensure nothing is lost to gim­micks. For this reason, re­gional in­gre­di­ents are used, most promi­nently from the Black Forest and Kaiser­stuhl.

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This means that each in­di­vid­ual un­der­stands their post and role in the overall struc­ture and in mas­ter­ing their craft. It is tempt­ing to imagine that there are only cre­ative artists working in the gourmet kitchen – the fact is, without a solid foun­da­tion, it does not work at that level. “You must first master the basics, so that this can be built upon, it re­quires a strong eye for detail,” says Peter Hagen-Wiest. “There are so many good restau­rants in this area, the il­lu­sion is not enough, it does not hold up to scrutiny.”

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Restau­rant manager Lisa-Marie Schmidt skil­fully guides you through the se­quence of courses and is an at­ten­tive ob­server. Her guiding prin­ci­ple: meeting at eye level. In doing so, it is im­por­tant to recog­nise the needs and sen­si­tively feel how much at­ten­tion a guest wants or needs.

Team­work at the Upmost Level

Chef Peter Hagen-Wiest and his team have demon­strated the level of their eclec­tic in­spired kitchen with a con­sis­tent format.

At­ten­tion to Detail

Peter Hagen-Wiest relies on a down-to-earth cuisine with a basic nature, varied in­ter­pre­ta­tions and first-class flavours, with cre­ative so­phis­ti­ca­tion and at­ten­tion to detail.

Fine Wines and Perfect Service

For som­me­lier Sascha Schmidt, friend­li­ness and ded­i­ca­tion are a matter close to his heart.

The Team

Our ex­pe­ri­enced kitchen and service team ensure an un­for­get­table evening.

 

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