Genuss-Apotheke

High quality cooking

The small and lovingly decorated restaurant is located in the old town, not far from the Rhine. Raimar Pilz offers a four- to six-course menu, homemade sourdough bread, as well as numerous compliments from the kitchen.

Concept Fine dining with a flexible menu. Three times a week, a four-course quick-and-dirty menu; on Fridays and Saturdays, a more affordable "hygge" surprise menu. Culinary Style Raimar Pilz is one of the most original and creative chefs in Baden. As an amuse-bouche ("prologue"), oysters are served as an emulsion with caviar and popped cucumber. Glazed wild pigeon comes with roasted salsify and amaranth sprouts. And why not a dessert featuring wood sorrel, black tea, and birch wood aromas? Pilz cooks with the same delicacy that he applies to plating – tweezers are a must here. The herbs for seasoning are grown in their own garden. A strictly vegetarian menu is available upon advance order. Wine Annett Ronneberger is responsible for service and wine, guiding diners through the menu intuitively and competently. Wines from Kaiserstuhl and, above all, Markgräflerland take center stage. Atmosphere Are only regulars dining here, or does the family-like ambiance simply encourage visitors to quickly adopt the demeanor of regulars themselves? Verdict Meticulous craftsmanship and creative menus, served by friendly hosts.