Grenzhof

The story

Grenzhof, Heidelberg: Contemporary French and Seasonal Cooking

Grenzhof, at Grenzhof 9 in Heidelberg, runs a contemporary kitchen with French and seasonal leanings. The Michelin Guide listed it as Recommended in 2026. The restaurant belongs to a hotel in a protected hamlet between Heidelberg and Mannheim.

Sebastian Andrée in the kitchen

Andrée comes from Passau and trained at the Michelin-starred Glockenbach under Karl Ederer. He later worked at Chesa Pirani in Switzerland and at the Bareiss in Baiersbronn. In 2010 he earned his first star of his own at Die Wutzschleife. He has led the Grenzhof kitchen since May 2014 and starts from product quality, from premium cuts down to herbs and vegetables.

What the seasonal menu looks like

The Easter 2026 menu shows the style. It opened with tuna tartare, spring leek, mango and coriander. Next came a poached egg on creamy polenta with Parmesan and black truffle. Lamb saddle in a bread crust followed, with meadow herbs and pod vegetables, and yoghurt parfait with strawberry and dark chocolate closed it. Four courses cost €98. On weekdays, lunch is either a buffet or a midday menu.

A family estate with a chestnut garden

The Kaiser family has run Grenzhof for four generations, growing it from a village inn into a restaurant and boutique hotel with 21 themed rooms. Dining happens in the Gutsstube, the Lounge, the Scheune8 and the chestnut garden. The Schlemmer Atlas gave it 2 Kochlöffel in 2026, describing a rural place far from the city centre with historic flair and an idyllic outdoor area.