Rebblick

The story

Rebblick in Korb: Swabian Seasonal Cooking, Michelin Recommended 2026

Rebblick, at Brucknerstraße 14 in Korb, cooks Swabian food by the season and was recommended by the Michelin Guide in 2026. Nadine and Jochen Gromann opened it as "Genussbotschafter" (ambassadors of enjoyment), and the menu changes several times a year.

Swabian cooking through the seasons

Autumn brings wild boar, venison, beetroot and pumpkin. Winter turns to duck, goose and red cabbage, and summer to chanterelles, tomatoes and apricots. The Schlemmer Atlas awarded 2.5 Kochlöffel in 2026 and singled out the passion behind dishes as plain as onion roast beef or pork cheek.

Dishes from the kitchen

A recent menu offered a Swabian carpaccio of cold herb pork roast with pickled vegetables. Alongside it were house-cured Black Forest char on spring potato salad and Maultäschle filled with braised pork cheek, served on paprika sauerkraut. Vegetarians could choose hand-scraped wild garlic spätzle with mountain cheese. Dessert was sweet Flädle with cheesecake cream and Riesling-butter ice cream.

Wine and room

The dining room is modern and warm, with deliberate lighting, and there is a terrace for summer. Each dish on the menu comes with a wine suggestion beside it. Guests who want more can ask for the walk-in wine cellar, and the full list is also on digital wine pads. Monthly kitchen-party evenings seat guests around the stove with a partner winery, so they can watch the cooks work.