莱娜客栈

The inn has been in the Restel family since 1969 and is now run by the second generation. Their consistently high level of dedication is crystal clear in the delicious, seasonally inspired cuisine. The à la carte dishes and set menu are complemented by a well-curated wine list featuring local wines. The friendly service is a bonus, and a table on the leafy terrace is also a lovely option. They have nice guestrooms, should you care to stay longer.

Previously chef at Kuno 1408 in Würzburg, Daniel Schröder is already a familiar name in the region, and he is now at the helm of the small-format fine dining restaurant at this charming hotel. In the kitchen, the chef-owner draws inspiration from French cuisine and uses top-notch ingredients to craft dishes that emanate finesse. His "kohlrabi, pear, pecan", for example, proves to be a particularly successful combination of textures and flavours. The five- or six-course set menu is based on the seasons and complemented by a well-curated wine list dominated by regional labels. The tastefully mod

The culinary centrepiece of the Wald & Schlosshotel Friedrichsruhe has an elegant style that verges on the opulent. Exquisite details such as fine fabrics, ornate wallpaper and crystal chandeliers are perfectly in keeping with the historical castle. The cuisine is a celebration of classic tradition but always features a sophisticated twist – such as the fruity, tangy passion fruit note in the chilled white tomato soup. Boris Rommel and his dedicated team bowl diners over with their precise technique, outstanding ingredients and attention to detail. There are two set menus (one vegetarian), fro

The farm-to-table ethos is consistently put into practice in this culinary gem nestled in verdant surroundings. Almost everything on your plate comes from the restaurant's own produce: around Heidelberg, some 750 varieties of vegetables, herbs and fruit are cultivated across approximately 7 000m2. Each day's set menu is determined by what the gardeners have freshly harvested in the fields and brought to the kitchen that morning. Staff take pleasure in explaining the underlying philosophy to diners and service is charming. The seasonal seven-course set menu also comes in a vegetarian version, b

The historical hamlet of Kohlhof, nestled in an idyllic location above Heidelberg, among meadows and fruit trees, is something of a gourmet island in the forest. Exuding rural allure, the cobbled courtyard is your first port of call: sip on an aperitif, before moving on to the charming, lovingly decorated dining room, which has a pleasantly intimate atmosphere. In the open kitchen, a cleverly devised modern set menu of 13 delicacies - such as ‘Charred cabbage, eel, smoke’ or ‘Mushroom & potatoe, egg yolk, spinach’ - is rustled up. Chef Robert Rädel cooks creatively, setting great store by regi

The location – the beautiful grounds of a centuries-old monastery estate surrounded by nature – is the very epitome of peace and quiet. Oozing historical, rustic charm, the restaurant serves classic, seasonal cuisine with a distinct modern influence. You can order à la carte or opt for the set menu (up to six courses). The service is competent and friendly. The terrace with a view of the Odenwald forest is particularly pleasant, and the well-stocked vaulted wine cellar dating back to 1524 is also worth seeing. For an overnight stay, the Der Schafhof hotel has well-kept guestrooms. Be sure to t

Having already proven his talent at Kuno 1408 in Würzburg, Daniel Schröder has now struck out alone here with a dual concept: In addition to fine dining at La Boucherie, you can look forward to delicious seasonal cuisine in this lovely alternative. The menu is pared down to a limited number of dishes that focus on the essentials, leaving nothing to chance in terms of expression and flavour. In summer, the terrace in the courtyard is a pleasant place to sit. The hotel also has spruce, modern guestrooms.