The story
Alte Baiz, the fine dining room of Landhaus Grüner Wald, serves modern cuisine at Hauptstraße 2, Neuhausen, 75242, in Pforzheim. The restaurant holds one Michelin star for 2026.
Claudio Urru hosts the room and leads the kitchen. His menu is cosmopolitan and creative, with clear roots in the North Black Forest. Der Feinschmecker lists the restaurant with a score of 3 for 2026, and the gourmet menu runs four to six courses.
Yellowtail kingfish arrives with salted lemon, pak choi and corn, alongside a chicken and coconut milk soup, Tom Kha Gai. Local venison loin is served with sweet potato, Kampot pepper, shallots and blueberries. The Kikok chicken is carved at the table and is part of a four-course menu, available with advance reservation.
Polished wooden tables, table runners and Robbe & Berking silverware give the dining room a modern country house tone. Benches, armchairs and a fireplace add a village-like warmth, and Schlemmer Atlas notes a 5-course menu alongside à la carte dishes. Sommelier Markus Stich curates the wine list, with a focus on Baden and Württemberg.
Recognition
Ambience
Details
History
High quality cooking
In a village-like setting, you can dine elegantly by the fireplace, seated on comfortable benches and armchairs. The kitchen team serves a 5-course menu and à la carte dishes. There is also the Braustüble with a beer garden.
Concept Fine dining restaurant at Landhaus Grüner Wald featuring an à la carte selection and a gourmet menu with 4 to 6 courses. Cuisine Style Claudio Urru draws diners to the North Black Forest with a cosmopolitan and wonderfully creative menu. The yellowtail kingfish, accentuated with salted lemon, pak choi, and corn, and served alongside the chicken and coconut milk soup Tom Kha Gai, is a prime example of his culinary breadth. His deep connection to the region shines through in the local venison loin served with sweet potato, Kampot pepper, shallots, and blueberries. A particularly recommended specialty is the wonderfully juicy Kikok chicken, carved tableside and offered as part of a four-course menu (available upon advance reservation). Wine A highly knowledgeable wine list curated by experienced sommelier Markus Stich, with a focus on Baden and Württemberg. Atmosphere Polished wooden tables with table runners and Robbe & Berking silverware create a modern country house ambiance. Conclusion A rustic culinary experience on the edge of the North Black Forest.
Location
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