The story
Schlossberg in Baiersbronn is a modern French kitchen at Murgtalstraße 602, in the Black Forest, and it holds one Michelin star for 2026. The restaurant sits within Hotel Sackmann, a four-star superior hotel run by the Sackmann family in the Murg Valley, where the cooking reflects both Badische traditions and a wider international range.
Jörg Sackmann presents two menus of five to eight courses alongside his son Nico, and one of them is vegetarian. Der Feinschmecker rates the restaurant 4.5 and credits the pair with combining top ingredients and techniques from around the world into harmonious flavors. The vegetarian menu includes a zucchini-inspired dish with ginger, coconut and coriander, vadouvan spice and sesame milk.
Oysters from Poget oyster farm arrive with dulse seaweed, Osietra caviar, apple whey and wasabi. A Tristan spiny lobster comes in a bouillabaisse broth with Pimiento de Corti peppers from Mallorca and avocado. The Challans duck is served with medlar, celery and spicy Armer Ritter, a sweet fried bread.
Sommelier Daniel Dinev oversees a selection of around 500 wines, focused on Baden, Germany and Europe. The wine library is modern and bright. Cheese is matured by the affineur Waltmann from Erlangen, and the room itself has pale natural tones and spacious seating areas.
Recognition
Ambience
Details
History
High quality cooking
Located in the idyllic Murg Valley is the modernly designed restaurant, featuring high, upholstered benches and a glass facade. Creative and cosmopolitan opulence by Jörg and Nico Sackmann served across eight courses.
A restaurant completely clad in rustic solid wood, featuring a modern Black Forest atmosphere and equally distinctive signature dishes. They offer, for example, pork cheeks, venison loin, and Black Forest cherry cake.
Concept Stylish yet cozy gourmet restaurant in the recently renovated hotel. Jörg Sackmann presents two menus with 5–8 courses alongside his son Nico, one of which is vegetarian. Culinary Style Both head chefs impressively manage to combine top-quality ingredients and techniques from around the world into harmonious flavor profiles. They serve oysters from Poget oyster farm as an opener with dulse seaweed, Osietra caviar, apple whey, and wasabi. The Tristan spiny lobster arrives in a bouillabaisse broth, accompanied by Pimiento de Corti (peppers from Mallorca) and avocado. The Challans duck is paired with medlar, celery, and spicy Armer Ritter (sweet fried bread). In the vegetarian version, a zucchini-inspired dish delights with ginger, coconut-coriander, vadouvan spice, and set sesame milk. Cheese affineur Waltmann from Erlangen reliably ensures a perfectly matured cheese selection. Wine Sommelier Daniel Dinev expertly oversees the premium selection of around 500 wines (focused on Baden, Germany, and Europe). The wine library presents itself as modern and bright. Atmosphere The modernly designed restaurant exudes light elegance, featuring pale natural tones and spacious seating areas. Verdict A varied highlight for gourmets.
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