The story
Lamm Rosswag at Rathausstraße 4 in Vaihingen an der Enz is a modern cuisine restaurant in a half-timbered inn, and it holds one Michelin star (2026). The kitchen works in Asian, French and Mediterranean influences within a menu that changes with the season.
Steffen Ruggaber cooks creative menus of up to six courses. Each plate carries many small components, and they are arranged to balance rather than compete. The Schlemmer Atlas (2026) awarded the house four Kochlöffel and describes it as a stylish inn with cozy guest rooms, a butcher shop and gourmet cuisine.
Beef tartare arrives with beetroot, plum, shiso, sesame, ponzu and smoked tofu. Turbot is served with cauliflower, mango, kalamansi, Jaipur curry and coffee, a pairing that moves between savory and bright. Muscovy duck with bay jus, parsnips and cassis gives a more classic counterpoint. A vegetarian version of the tasting menu is available on advance reservation.
The interior has been carefully modernized inside the old timber frame. Sonja Ruggaber greets guests as hostess, and the service is warm and attentive. The wine list features only wines from German winemakers, and an optional wine tour is offered. For guests who skip alcohol, a five-course alcohol-free pairing from the Manufaktur Jörg Geiger is available.
Recognition
Ambience
Details
History
High quality cooking
A stylish inn with cozy guest rooms, a butcher shop, and gourmet cuisine – run by Steffen and Sonja Ruggaber. They offer creative menus with up to six courses, plus an optional wine tour.
Concept Rural fine-dining restaurant featuring a six-course tasting menu, with a vegetable menu available upon advance reservation. Culinary Style Steffen Ruggaber's thoughtful cuisine, characterized by an almost dance-like playfulness, is a genuine surprise in the tranquil village of Rosswag. The numerous details in each dish are by no means an end in themselves; they consistently achieve a refined balance. This is beautifully evident, for example, in the starter beef tartare with beetroot, plum, shiso, sesame, ponzu, and smoked tofu. Similarly, the aromatic mosaic works wonderfully with turbot served with cauliflower, mango, kalamansi, Jaipur curry, and coffee. In contrast, the Muscovy duck with bay jus, parsnips, and cassis offers a classically harmonious experience. Wine Excellent selection, deliberately featuring only wines from Germany's finest winemakers. Atmosphere Carefully modernized interior within a historic half-timbered building. Exceptionally warm service, guided by Sonja Ruggaber as a charming hostess. Conclusion A premier culinary experience in the half-timbered heart of the wine village.
Location
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