The story
Raro sits at Talstraße 188 in Schriesheim, a short drive from Heidelberg, where its seasonal kitchen earned one Michelin star in 2026. The restaurant works from its own fields, so the menu follows what is ready to pick.
About 10,000 square metres of land hold more than 750 fruit, vegetable and herb varieties. Gardeners harvest fresh every day, and the season sets what reaches the kitchen. Some plants are rare, including New Mexican agastache and the Mieze-Schindler strawberry. Meat and fish come from hunters and selected farms in the region.
A young team cooks in the open kitchen, where a charcoal grill is part of the daily work. The restaurant occupies a former candle factory on the Mühlenhof, renovated over several months. Menus run five or seven courses, with vegetarian versions available.
Recognition
Details
History
High quality cooking
Daily harvest of some rare vegetables from our own field, and preparation on a charcoal grill in the open kitchen. This is what the farm-to-table concept looks like in the lovingly restored 1835 mill estate.
Location
Instagram