The story
Maerz - Das Restaurant at Kronenbergstraße 14 in Bietigheim-Bissingen, Germany, earned one Michelin star in 2026 for its fusion kitchen. The cooking draws on German and French technique alongside Japanese and Thai flavors, served in a traditional country hotel.
Benjamin Maerz writes the creative menus. His brother Christian runs service and the hotel's wine program, so the dining room and the cellar share one family approach.
The evening follows a six-course menu under the theme HOMESICKNESS | WANDERLUST. The vegetarian "Faux Gras" comes with mango, Japanese pepper oil, yuzu and Amalfi lemons. For the main course, choose roast beef or pork belly from Lake Constance cattle, or sturgeon with nori and unagi.
Wood-paneled rooms give a traditional backdrop to the postmodern cooking. The wine list covers regional and international bottles, and craft beers are also available. Private dining and takeout are offered.
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High quality cooking
Two brothers run the restaurant at the traditional country hotel. Benjamin Maerz is responsible for the creative menus, while his brother Christian handles the service and the hotel's wine program.
Concept A six-course menu under the theme HOMESICKNESS | WANDERLUST marries regional staple products with international ingredients and cosmopolitan inspirations. Culinary Style Benjamin Maerz is equally Swabian and cosmopolitan, uniting the region with the wider world through boundless creativity. For the main course, guests can choose between roast beef and pork belly from Lake Constance cattle, or sturgeon served with nori seaweed and unagi (eel). A true signature dish is the vegetarian "foie gras" known as Faux Gras, playfully accompanied by summer notes of mango, Japanese pepper oil, yuzu, and Amalfi lemons. Wine The carefully curated selection of regional and international wines by Christian Maerz is complemented by an excellent range of craft beers. Atmosphere The establishment's solid, traditional roots remain palpable in the wood-paneled dining rooms, providing a certain contrast to the postmodern cuisine. Conclusion The ever-surprising world cuisine takes center stage.
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