The story
Zum Rebstock, at Kutzendorf 1 in Kappelrodeck, is a half-timbered inn serving Badische country cooking. Michelin gave it a Bib Gourmand in 2026 for good quality, good value cooking. The house has stayed in family hands for generations.
Karl Hodapp trained under Witzigmann and became one of the pioneers who popularized Nouvelle Cuisine. He still cooks by its principles. The menu draws on the Black Forest, the Vosges and the Rhine plain, so the Alsatian and Badische influences show up in dishes made fresh and light. Pike dumplings stand in for sea fish. Thin slices of suckling pig come with a cream of smoked Black Forest trout, where another kitchen would serve vitello tonnato.
Partridge breast arrives with chive cream sauce and turnips. Young venison medallions are wrapped in paper-thin pancakes and served with autumn cabbage and potato-chestnut biscuits. For dessert there is a white chocolate parfait with saffron and house-made kirsch. Der Feinschmecker rated the cooking 2.5 in 2026.
The 18th-century cellar holds around 500 wines, with Baden at the center. The wines by the glass come from the inn's own vineyards. Outside, the terrace looks over vineyard slopes. Inside, the room has the feel of a classic country inn, and guest rooms are available upstairs.
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good quality, good value cooking
Idyllically located historic tavern with wood paneling from 1750. Serves Black Forest specialties, offers 500 wines, and features guest rooms.
Concept Traditional half-timbered house on the Baden Wine Route, in family ownership for generations. Culinary Style Karl Hodapp, a student of Witzigmann, was one of the key pioneers in popularizing Nouvelle Cuisine – he has remained faithful to its guiding principles to this day. At the “Rebstock”, you’ll find partridge breast with chive cream sauce and turnips; young venison medallions are enveloped in paper-thin pancakes, accompanied by autumn cabbage and potato-chestnut biscuits. Regionalism is both an aspiration and reality: therefore, pike dumplings are served instead of sea fish, and thin slices of suckling pig with a robust cream made from smoked Black Forest trout replace vitello tonnato. Excellent desserts: white chocolate parfait with saffron and house-made kirsch. Wine The 18th-century wine cellar stores around 500 wine labels. The focus is naturally on Baden. The wines by the glass are from their own vineyards. Atmosphere Classic country inn chic, idyllic terrace overlooking vineyard slopes. Warm, welcoming service. Verdict Classic enjoyment featuring terroir in both the kitchen and dining room.
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