Kirchzarten
Schlegelhof

Schlegelhof

Höfener Straße 92, 79199, Kirchzarten, Germany

Cafés • Fast Food • Asiatisch • Vegetarisch


"The Schlegelhof is a revelation. Ms. ubier gets shiny eyes when the name is called. First it sounds banal to chicken roasts. So, what would be quite predictable in the sleepy corner in the district courtyards of Kirchzarten. In fact, however, the name derives from the family name of the operators. The Schlegels run restaurant and hotel earlier as a modest pension already in the second generation, the third is already recognizable gastroaffin... From modest beginnings as a village inn, the Schlegelhof has developed into a model operation. Year after year, both the gastronomy and the hotel are expanded, modernized and more attractive. All in one of the top locations in the Dreisam valley with a view of Black Forest and flowering meadows that can replace a full holiday week. The inn was gently opened in the southwest, you sit behind floor-covering windows in the green. The adjacent conservatory also offers plenty of fresh air and an inspiring view of nature. You can also sit in the garden under old trees on scattered tables and enjoy the atmosphere even more directly. Children have space and equipment to play without disturbing the other guests. And they like to come not just because of the look. Martin Schlegel is a pardoned cook. The Baden-Baden Spagat between traditional dishes and upscale gastronomy is perfectly dominated. Both the standard card and the season menus as well as the daily recommendations show old acquaintances in surprising and convincing variations. I look forward to crumbs with Macadamianus chest, dried fruit cover and Potato Sellerielasagne. Even small trips to Asian cuisine do not contradict the feeling of swimming life. Always a pleasure is the curry coconut soup with lemongrass, ginger and roasted scalopp. A beautifully structured wine card must not leave any wishes open. I don't think I'm getting warm with the sommelier, but his recommendations were always good. The service is very dedicated and attentive, but certainly a merit of Mrs Schlegel, who is leading her proven team sovereignly. The ambience in the guest rooms is dominated by natural softwood, without into the rustic. Clear form language, modern lines and generous table areas let the guest arrive and enjoy relaxed. Ms. ubier's eyes shine again, I think I better order a table on the window..."

Gasthaus zum Himmelreich

Gasthaus zum Himmelreich

Himmelreich 37, 79199 Kirchzarten, Baden-Wurttemberg, Germany

Tee • Bier • Suppe • Baden


"18.7.2014 baden- württemberg has now awarded an inclusive price as the last country. as the first institution the academy received this prize under 250 today. I am very pleased and congratulate all those who are involved in this beautiful success and hope for a lot of imitative projects. further! if prejudice the reality will sometimes be amazed. who visits this restaurant and perhaps also stays can confirm it, unless the hospitable white in social assistance projects for disadvantaged people in our society regionally and comprehensive. they come into a well-maintained house, disabled, beautifully decorated in black forest style with great stubborn, flow-hearted and native. friendly staff asks for the wish, brings an imposing menu, it tastes excellent and there are among others the regional wine or the pilger from the regional brewery in the neighboring burg. the only thing that is noticeable after a certain time is that personal work is conspicuously concentrated. always friendly, starts a talk with the hospitable, is more attentive than they are used at many other places. these people live for their work and go up to see that joy makes and leads to the surprise mentioned at the beginning. they have something in common. all these people did not want to include the labour market. Why not? because today we are no longer giving people the time they need for proper completion of the work! does everyone really have to be successful through everyday? many are not coming. a sad knowledge that goes through the head when you sneak in the heavenly quarter. since decades this famous restaurant is known under the name gasthof to the heavenly, although it is closer to the grödner grödner (near the grödner grödner in the black forest) than the sky. a very social, brave man from church types has integrated and transformed this house into a social project, a concept that should allow young people with an impediment (I am consciously not disabled), a normal, fearless working life. besides the house administration, this house of protection is for people who are brought to work from all over the region so that life is fulfilled again. admiration for this project! admiration for these people! recommended for those who want to be served once in the raum freiburg! every visit will make sure that people get their future! if I have traveled the opposite, I always like to go to dinner there and let the party finish there. 21.8.2012 there is a similar aid project on the island mainau, led by the Countess and social education sandra. Here young people are prepared in practical ways for placement in the free economy. she helps them learn how to deal with people. the caffeine not forgotten on the island, located between the slim house and the water playground. under their revival, the disadvantaged young people lose their shyness, learn good ways of circumventing and then apply with new self-confidence at work places in the free economy. the whole is carried by the mainau foundation. see also golocal: mainau gmbh, constanz nachtrag in 4 2014 academy heavenly on new due to the relationship. since 18 months, the project has successfully trained other young people with impediment for the use in hotel gastronomy. the incredible is happy, all 18 participants have submitted a test and already communicated to the first work market. that was the important reason for the television station in Baden-Württemberg to make a further report to the above-described project on the sky (see link below) that proves that mental impediment does not have to go beyond the society, and that should be national the reason for responsible and political decision-makers, especially for education politicians, to think about new ways in vocational training. training according to the selection principle and the promotion principle. that is the great difference that made the success in church species. kirchzarten continues on this path and should be exemplary for all. for these men the heaven has become heavenly. for a limited period this television report is public in the network: [here link]"

Zum Rössle

Zum Rössle

Dietenbach 1, 79199 Kirchzarten-Dietenbach, Germany

Cafés • Deutsch • Vegetarisch • Mediterrane


"With Patrick Franke, the Landgasthof Rössle in Kirchzarten (approximately 10 km east of Freiburg, in the romantic Dreisamtal lies an extremely ambitious, yet at the same time modest and very natural patron. The house places particular emphasis on regional, seasonal and Mediterranean cuisine. Unfortunately, I have not been able to stay in the connected hotel yet, but I would like to catch up on the next occasion, because I am very excited about the very well maintained, up-to-date rooms. As part of an invitation, I was able to enjoy a wonderful three-course menu that was full of the strengths of Patrick Franke and his team. In the last few months, I have not been able to gout such a harmonious variety of aromas, consistencys, colors, textures and aggregate states on a plate, within a dish. Each food is such a clever composition and is both tasteful and visually a true pleasure. As an appetizer I had Bachsaibling with my own rye, including thin slices of gurke and ginger, accompanied by a fresh cucumber ice cream and a dull ginger mousse. The fish was buttery and extremely fresh. For the first few minutes, however, the cucumber ice cream appeared to me too much to kill the taste buds (I admit: ice is not one of my favorites... later, when something was melted, it was quite wonderfully associated with the other consistencies of this appetizer. The biggest surprise for me, however, was the ginger, which I usually find too dominant and with whose taste I often do not get so clear. Now his sharpness put a wonderful contrast on the freshness of the cucumber and the physicality of the parrot. As a topping, some crusty peanut pieces were on top – simply brilliant! So I could also dispense with the white bread served with olive pieces. I drank a fine Sauvignon Blanc from Baden-Württemberg, which once again emphasised regionality. The main course with two lamb pieces, which, however, were somewhat too red inside me, was accompanied by a potato-tree cake and exotic-looking stem cabbage and very long cooked jus. The stem cabbage apparently grows similar to green cabbage and tastes very strong-aromatic, therefore is a wonderful, rustic companion to the lamb. A kind of onion jam, which almost had the appearance of cwetschgengsälz, ensured a slightly sweet component. The biggest surprise, however, was the potato pancake: elegant, finely marbled, amazingly light. Some slices of earthy black root. Perfect. I drank a strong Barbera d ́Alba by Ruvei from 2014. Although I usually waste dessert, I tried this time. The focus was on apples in various forms of administration and expressions: as sorbet, as scattered cakes, as parfait, as jelly, as a small “snail noodle”. Here too: different colors and aggregate states and textures. And long ago not everything sweet, but also herb and crispy and serene and bite. Almost like a journey through the year and the different harvest times. A little coarsely ground cinnamon perfectly completed the different flavors and could be ribbed as a spice. To this wonderfully rounded dessert I have a great Piedmontese Moscato with a very penetrating quince aroma. All three corridors appeared to me both in a fundamentally and refined way, just as grandios composed. Here you get a high consideration for the individual ingredients of a meal. Served on very large, expansive, pearly plates, of which I found especially the curved shape that was used for the appetizer very harmonious (is certainly also well suited for soups. The service was equally open and turned to the guest, as highly professional and fully concentrated. Questions on individual ingredients or preparations could be answered immediately safely and naturally. The team seemed to be perfect. Here, the communication works with one another in an exemplary manner."