The story
Die Reichsstadt sits at Engelgasse 33 in Gengenbach, Germany, where the kitchen serves modern German cooking rooted in Baden. The Schlemmer Atlas awarded it 3.5 Kochlöffel for 2026, and the boutique hotel's restaurant is the place to taste that cooking.
Daniel Wallenstein has led the culinary operations and fine dining at the hotel since the end of 2025. Der Feinschmecker describes him as most recently a sous chef in Munich under Rosina Ostler at Alois. The house calls its approach German cuisine drawn from the essence of nature, and the menu runs in two formats of five to seven courses, with vegetarian options.
The opening course is a consommé infusion brewed at 94 degrees Celsius through a glass coffee maker, filled with foraged herbs and berries. It is poured over Wagyu, truffle, wild broccoli and cauliflower florets. The dish called Forest arrives in a glass half-sphere on porcini pesto, with a pistachio and parsley sponge, roasted beech nuts and a foie gras terrine beneath.
The dining room is a salon with five tables, simple, modern and cozy. In warmer months the garden terrace takes over, set between the old town walls of Gengenbach, with hydrangeas and lavender along the beds.
The wine list holds around 150 selections, with a focus on Baden wines alongside international classics. The garden lounge beside the terrace is where the cocktails are served.
Recognition
Ambience
Details
History
Since the end of 2025, Daniel Wallenstein has been leading the culinary operations and fine dining at the boutique hotel Die Reichsstadt. The new motto: A modern and artful German cuisine drawn from the "essence of nature".
Concept Daniel Wallenstein is considered a promising talent. The East Frisian is making a fresh start at Boutiquehotel Die Reichsstadt with nature-inspired cuisine. Two menus, 5–7 courses, with vegetarian options available. Cuisine Style The chef (most recently sous chef in Munich under Rosina Ostler at “Alois”) begins his menu with “Essence of Nature” – an infusion of consommé that rises at 94 degrees Celsius in the attachment of a glass coffee maker, filled with self-foraged herbs and berries. When poured over Wagyu, truffle, wild broccoli, and cauliflower florets, it evokes a profound sense of bliss. In the dish “Forest,” served inside a glass half-sphere, porcini pesto serves as the base. A sponge made of pistachios and parsley, along with roasted beech nuts, are among the many delicate elements showcasing varied textures – nestled within them lies a foie gras terrine. Surprisingly juicy, highly aromatic, and unique. Wine The wine list features around 150 selections, with a focus on Baden wines and international classics. Atmosphere The ambiance in the salon with its five tables is simple, modern, and cozy. Conclusion A culinary masterpiece in a cozy, inviting setting.
Location
Instagram