Ammolite – The Lighthouse Restaurant

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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.

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.”

Menu & Wines

Attention at eye level

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.

Do you want to become part of our team?

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