拉特茨酒店

This "secret garden" opposite the small train station is a secret worth sharing! In his intimate, contemporary restaurant, chef Gilles Leininger demonstrates great ambition, experience and expertise. He crafts delicate cuisine inspired by the market and his inspiration, always using top-quality ingredients, such as wild scallops, quail from the Vosges, game from Alsace, vegetables from a neighbouring farm. His squab and foie gras pie is one of his signature dishes. The other secret of this establishment is its leafy patio to the rear of the building.

This venerable institution (est. 1789) is far from nostalgic as its refurbished, stylish dining room, dotted in contemporary details, and the conservatory leading out onto a patio, illustrate. The food, also free of culinary cobwebs, is fiendishly tailored to modern tastebuds: crispy scallops with wild prawns, cauliflower and orange vinaigrette; squab pigeon, the breast lightly roasted, the thigh confit in fleischnacka… Slick professional service and knockout wine cellar.

This winstub-themed inn serves tasty regional specialities, tartes flambées and a sprinkling of more modern recipes. Bucolic terrace on the banks of the River Zorn.

With his Weinstube (or "wine tavern"), Christian Beck, son of the owner of the hotel and restaurant Heiligenstein, also located in Neuweier near Baden-Baden, has brought a new layer of culinary enrichment to the village. The cuisine here comprises regional, seasonal and Mediterranean dishes. Vegetarian dishes and small bites are also available. Regional wines are offered. Friendly service in a cosy interior that blends tradition and modernity. The terrace is also lovely.

The Scandi-inspired decor hints at the culinary ethos: creativity, extractions, fermentations, plants to the fore, a concern for animal welfare, a natural wine list and haikus instead of names of dishes. The textbook-perfect technique features high-precision cooking, big-boned sauces and jus, and bold combinations that never fail to hit the spot. One fully vegetarian menu available.

Chef Guillaume Besson is in a league of his own when it comes to his craft. The setting is a minimalist, contemporary space, its white walls adorned with paintings and photography, parquet floors and wooden objects! The set menu (dubbed "sur le fil") is a masterclass in clean, bold plating, underpinned by exceptional ingredients handled with technical prowess – both in terms of cooking and seasoning. This modern dining experience is very much in tune with the times, and notable for its clarity and occasional flashes of creative daring. N.B. The lunch menu is a real bargain.

A fun place to eat! This handsome historical half-timbered house has been in the same family since 1750. Sit back in the delightful wood-panelled interior as the cordial front-of-house team brings out really good Baden cuisine, which can also be enjoyed on the terrace in summer. The menu includes dishes such as pikeperch-salmon dumplings, and stuffed guinea fowl breast with a chive cream sauce to whet your appetite. Tip: Sample the tempting little starters and desserts (look for the "Versucherle" sections on the menu)! With some 500 labels, the wine list is excellent. To take home: house-made