The story
Erbprinz, a Karlsruhe restaurant at Rheinstraße 1 in Ettlingen, serves classic Baden cuisine in a traditional hotel and holds one Michelin star for 2026. The menu runs à la carte or as a tasting menu of five to seven courses, with a set lunch menu also on offer.
Ralph Knebel has led the kitchen since 2012, and his wife Jasmina is responsible for the pâtisserie. The house was already a culinary institution in Baden before many diners in northern Germany knew that good food was served on this side of the Rhine. Its Baden kitchen rests on traditional fine dining, with a focus on regional produce and careful technique.
Sea bass appears in two forms. One is a ceviche served with white beans, dill emulsion and smoked eel. The other is a signature preparation cooked in a salt crust and served with a lukewarm leek and chanterelle salad, finished with a sharp apple cider vinegar gel. Veal comes as a poached fillet in a smoky broth, with the sweetbread served as a raviolo. Dessert might be almond and vine peach, poached and served as a sorbet.
The dining room is defined by classic elegance and warm colors, and a summer garden extends the room outdoors. The wine list holds 250 selections, with a wide range of top Baden vintners and further bottles from the cellar on request. Schlemmer Atlas awards the restaurant 2.5 Kochlöffel and highlights classics such as goose liver pie and roasted lobster.
Recognition
Ambience
Details
History
High quality cooking
Concept Traditional fine-dining restaurant with hotel operations. À la carte and tasting menus with 5 to 7 courses. Culinary Style The "Erbprinz" was already a culinary institution in Baden when it hadn't yet become widely known in northern Germany that one could occasionally dine excellently on this side of the Rhine. Since 2012, Ralph Knebel has kept the standard high here, while his wife Jasmina is responsible for the pâtisserie. Knebel serves sea bass in two ways: as a ceviche with white beans, dill emulsion, and smoked eel, and as a signature dish traditionally cooked in a salt crust with lukewarm leek and chanterelle salad, finished with a sharp acidic note from apple cider vinegar gel. Veal is presented as a poached fillet in a smoky broth, and its sweetbread as a raviolo. Almond and vine peach, poached and served as a sorbet, provide a lovely dessert finale. Wine The wine list features 250 selections. Upon request, the cellar holds countless additional treasures. A wide selection of top wines from leading Baden vintners. Atmosphere Classic elegance and warm, inviting colors, beautiful summer garden. Conclusion Excellent cuisine and stylish hospitality in a traditional Baden hotel.
Classics from Southwest Germany, goose liver pie, roasted lobster, or simply a lamb's lettuce salad with bacon and sparkling wine – accompanied by a selection of 150 top Baden wines.
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