The story
Spielweg is a family-run country inn at Spielweg 61 in Münstertal, in the Freiburg area, where Viktoria Fuchs cooks Badische food with an Asian streak. The Schlemmer Atlas awarded it 3 Kochlöffel in 2026.
Viki trained with Douce Steiner and later worked in places including Schloss Elmau and a high-end Thai kitchen. She then returned to Münstertal and took over her father's stove. Her steamed wild boar dim sum is already a house signature. The game comes from the family's own hunt, and the in-house dairy supplies the fresh whey cheese. She has been a member of Jeunes Restaurateurs since 2018.
There are three menus plus a long à la carte. The Spielweg menu has baked and fried game blood sausage with venison hearts beside grilled octopus. It also has roe deer leg with kohlrabi and preserved Kaiserstuhl plums. The #Fuchsteufelswildes menu turns toward Asian fusion, with miso wild duck ramen and veal cheek braised in green Thai curry.
Der Feinschmecker gave Spielweg a 3 in 2026 and praised its rustic, traditional rooms. The Old Room, with wood paneling and a tiled stove, is the most authentic of them. Staff wear traditional dress. The wine list leans toward Baden, with a good share of bottles from neighboring France. In fine weather there is a terrace.
Recognition
Ambience
Details
History
Concept Family-run establishment with exemplary Black Forest hospitality. Three menus (seasonal, classic, and "wildly adventurous") and a generous à la carte selection. Culinary Style Viki Fuchs and her team primarily work with regional ingredients, but the chef presents them in refreshingly unconventional ways at times, such as wild boar dim sum or game blood sausage with venison hearts, venison delicacies, and grilled octopus, and more traditionally at others, like venison and veal loin with kohlrabi vegetables and preserved Kaiserstuhl plums. Everything is hearty and delicious. Wine Wine list with a Baden focus, though neighboring French selections are also given ample attention. Atmosphere Rustic and traditional in the best sense. Staff serve in traditional attire, which they genuinely believe belongs here. Cozy rooms, with the most authentic being the "Old Room" featuring wood paneling and a tiled stove. Conclusion Potential as a favorite local haunt – a blend of Black Forest warmth and compelling culinary craftsmanship.
Country inn with a 400-year history. The rooms present a nostalgically elegant to rustic charm. An in-house cheese dairy, whose products are available for sale and on the menu. Viktoria Fuchs is the chef.
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