The story
Vinophil sits at Max-Roth-Straße 16 in Gaggenau and is listed as Michelin Recommended for 2026. The kitchen works as a contemporary European kitchen with regional roots, and the wine list, shaped by the sommelier, gives the meal its direction.
Der Feinschmecker describes the cooking as refined, with French foundations and a fondness for Asian flavors. Head chef Julian Meiswinkel cures hamachi like sashimi in lime oil and fleur de sel, then serves it with savoy cabbage, juniper gel and mustard cream. Wels catfish is poached in saffron stock and paired with blue mussels and root vegetables.
Vegetarian guests have a full dish in the form of ravioli filled with Taleggio, served with autumn trumpet mushrooms, Jerusalem artichoke and gremolata. The seasonal menu changes every four to six weeks.
Sommelier Bruno Craveiro keeps close ties with the producers he favors. The international list leans on a core selection of Baden and French wines. An integrated wine shop lets guests take a bottle home, and many of the evenings are built around wine, often with guest chefs.
The dining room is spacious and bright, with warm brown tones and a modern look. There are 50 indoor seats and 50 more on the outdoor terrace. The restaurant is barrier-free, and dogs are welcome on the terrace but not indoors.
Recognition
Ambience
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History
Concept Modernly furnished restaurant with an integrated wine shop and summer terrace, designed in warm brown tones. Four-course menu, à la carte, and weekday lunch service. Numerous themed evenings, mostly centered around wine, featuring guest chefs. Culinary Style Refined cuisine with French roots. Head chef Julian Meiswinkel enjoys incorporating Asian flavors: hamachi is cured as sashimi with lime oil and fleur de sel, then served with savoy cabbage, juniper gel, and mustard cream; the wels catfish is poached in saffron stock and accompanied by blue mussels and root vegetables. Another highlight is the veal tripe with scallops, plated with champagne foam, seaweed "caviar", and spinach. Vegetarian option: Ravioli stuffed with Taleggio, served with autumn trumpet mushrooms, Jerusalem artichoke, and gremolata. Wine Sommelier Bruno Craveiro maintains close ties with his favorite producers and finds the perfect bottle from the extensive international wine list, which features a core selection of Baden and French wines. Atmosphere In the spacious, bright dining room, friendly and dedicated staff deliver attentive service. Conclusion Relaxed enjoyment among welcoming hosts.
Stylish restaurant with a wine shop and outdoor seating. The kitchen team offers creative, regional, and internationally inspired dishes, along with wines and cocktails. Choose from the à la carte menu or the seasonal four-course menu.
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