Kitchen & Team
Focused on the Taste
Original and Grounded
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. The Black Forest Cuisine has established itself among the repertoire as a culinary homage.
Consistency as the Highest Maxim
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.”
Attention at eye level
Restaurant manager and sommelier Marco Gerlach has been on board since the very first hour. He moves among the pathways as a keen observer. His maxim: Attention at eye level. It is important to recognise needs and sensitively gauge the degree of 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 the restaurant manager and excellent ‘Newcomer Sommelier of the Year’, Marco Gerlach, friendliness and dedication are a matter of the heart.
Our experienced kitchen and service team ensure an unforgettable evening.
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