Bauernstuben

The story

Bauernstuben in Pforzheim: Swabian Regional Cooking at Ochsen Post

Bauernstuben is the restaurant of the Ochsen Post hotel at Franz-Josef-Gall-Straße 13 in Tiefenbronn, near Pforzheim. The Jost family serves Swabian regional cooking here, and the kitchen earned a Michelin Bib Gourmand for good quality, good value cooking in 2026.

Cooking from the family kitchen

Peter Jost and his family run the house, and the menu draws on Badish-Swabian home cooking. Sauces are cooked fresh each day. Broths start with bones roasted until brown and simmered with plenty of root vegetables. The Spätzle are made in-house.

Dishes on the menu

Maultaschen arrive with onion butter and gravy, and the cheese Spätzle combine three kinds of cheese under a cream sauce. The ox tail soup comes with marrow dumplings. The beef tea is cooked under vacuum for 12 hours, then reduced for another 8. The Schlemmer Atlas (2,5 Kochlöffel, 2026) highlights the Chateaubriand for two and the truffled veal head ragout.

Parlors, terrace and drinks

The Bauernstuben are historic farmhouse parlors with tiled stoves and period details. In warm months guests can sit on the summer terrace. The bar pours a house gin distilled for the restaurant by Wild distillery in the Black Forest, along with spritzes that come with or without alcohol.