The story
Berggasthof Schlüssel in Schopfheim serves Badische cooking at Pfaffenberg 2, Zell im Wiesental, 700 metres up in the South Black Forest. The Michelin Bib Gourmand (2026) recognises its good-quality, good-value cooking, and the house has run as a village inn for about 130 years.
The kitchen says it prepares dishes without flavour enhancers or preservatives, using regional and seasonal ingredients. Bread and cake are made in the house. The menu runs from a Vesperkarte snack board through traditional dishes to a multi-course dinner. Jakob Brasch is named alongside the kitchen team on the restaurant's pages.
The five-course evening menu has included kingfish sashimi with lime and ginger vinaigrette, beetroot and avocado. A beef fillet medallion follows, served with morel cream sauce, potato purée and carrot. Dessert is Bienenstich with vanilla mousse, coffee caramel and nut ice cream. The à la carte list also offers Zwiebelrostbraten in Burgundy jus and a Schlüssel family pan for two or more.
The house has eleven individually furnished guest rooms. Its terrace looks out over the Wiesental valley, and the village of Pfaffenberg sits around the inn.
Recognition
Ambience
Details
History
good quality, good value cooking
Completely idyllically situated in the green highlands of the South Black Forest (700 meters), the house offers 130 years of tradition, 11 rooms, and a Baden-style 5-course menu.
Location
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