The story
Lamm sits at Hauptstraße 24 in Muggensturm, where the kitchen works in Baden cuisine and country cooking, and the Michelin Guide lists it as Recommended for 2026. The family-run restaurant pairs roast beef and Angus steak with a vegan menu that runs alongside them.
Dietmar Sawall builds his menus around seasonal produce and the finest ingredients he can source. He sets no fixed style. Italian and Asian influences sit on a Baden-French foundation. Over the years he has added a growing number of meatless dishes, and Der Feinschmecker describes the upscale menu as having a large share of carefully made vegan and vegetarian plates.
A Breton artichoke soup with roasted pistachios and truffled organic scrambled eggs with celery purée are two of the house's signature starters. The Maïs Barberie duck arrives with spicy wok vegetables, wild prawns and orange. Meat lovers can choose ox cheek or Angus steak, and the kitchen also cooks Australian Prime Beef. Menus change with the season, so the lineup of asparagus, morels and char appears in spring while other dishes come and go.
The dining room uses warm colours, and the service is friendly and unhurried, as you would expect in a family business. Guests can also stay overnight, according to Schlemmer Atlas. The wine list holds 50 selections from Baden and France, with at least eight available by the glass. Several reviewers sum up the place as relaxed hospitality with distinction.
Recognition
Ambience
Details
History
Concept Upscale cuisine with a large proportion of lovingly crafted vegan and vegetarian dishes. Daily lunch menu and extensive à la carte selection. Three- or four-course menu. Additional themed menus (e.g., "Free-range chicken"). Kitchen Style Dietmar Sawall stands for a consistently seasonal cuisine made from the finest ingredients. Stylistically, he sets himself no boundaries: Italian and Asian influences accentuate a foundational Baden-French orientation. Over the years, he has created an increasing number of meatless dishes, such as Breton artichoke soup with roasted pistachios, truffled organic scrambled eggs with celery purée, parmesan crisps, trumpet mushrooms, and nut butter toast. The Maïs Barberie duck with spicy wok vegetables, wild prawns, and orange is also excellent. Wine 50 selections (from Baden, France), at least eight of which are available by the glass. Atmosphere The dining room features warm color tones. Friendly, family-style service in a family-run establishment. Conclusion Relaxed hospitality with distinction.
Alongside a hearty cuisine centered around roast beef, ox cheek, and Angus steak, a vegan menu is surprisingly also part of the house's offerings, where guests can also stay overnight.
Location