The story
Gourmet-Restaurant Le Cerf, at Kärcherstr. 11 in Zweiflingen near Öhringen, serves classic French cooking inside the Wald & Schlosshotel Friedrichsruhe, a hunting lodge from the 18th century. Michelin awarded it two stars in 2026.
Boris Rommel runs the kitchen as director, and the hotel counts the 2026 rating as its eighth consecutive two-star year. He has given a long-established house of haute cuisine a contemporary polish. The menu comes as a Chef's Menu of five or six courses, plus a vegetarian menu called "Légumes". Every course can also be ordered individually.
The goose liver Gugelhupf with yogurt and cherries is the house's best-known plate. Breton turbot arrives with beurre blanc, peas and chanterelles. Free-range rooster is slow-cooked inside a pig bladder. Dessert is a reworked Prince Pückler ice bomb. Der Feinschmecker rated the restaurant 4 in 2026 and described this mix of French tradition and modern ideas.
The castle cellar is known above all for French wines, alongside a selection of European classics. The dining room feels like a grand restaurant of the old school, with white-glove service to match. For a closer look at the work, the Chef's Table sits behind a glass front, so guests watch Rommel and his team plate the menu.
Recognition
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Excellent cooking
The gourmet restaurant at the Wald & Schlosshotel Friedrichsruhe, an 18th-century hunting lodge, captivates with its classic elegance. Boris Rommel delivers outstanding entertainment at the Chef's Table.
Nostalgic-rustic restaurant with hunting decor, tables dressed in pristine white linens, and dishes centered around Wiener schnitzel, pink venison leg, and onion roast beef.
Concept Classic gourmet restaurant located in a luxurious country and castle hotel. The menu concept features a "Chef's Menu," 5 or 6 courses, and a vegetarian menu titled "Légumes"; all courses are also available for individual ordering. Culinary Style Boris Rommel has bestowed a contemporary refinement upon this longstanding institution of classic haute cuisine. Dishes from the grande cuisine repertoire thus emerge in an entirely new light. The legendary goose liver Gugelhupf with yogurt and cherries, for instance, has been transformed into a masterpiece of modern finesse. The same holds true for the Breton turbot served with beurre blanc, peas, and chanterelles. The main course of free-range rooster slow-cooked inside a pig bladder represents a true masterclass. How passionately Rommel bridges the divide between classical tradition and postmodern innovation is further evidenced by his dessert interpretation of the Prince Pückler ice bomb. Wine An excellent selection of European classics; the castle wine cellar has long been renowned above all for its outstanding French wines. Atmosphere Timeless luxury characteristic of an elegant grand restaurant, distinguished by flawless distinction in service. Conclusion Impeccable hospitality and first-rate ambiance—an absolute feel-good experience!
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