The story
Rindenmühle in Villingen-Schwenningen serves regional French cooking at Am Kneippbad 9, and the Michelin Guide lists it as Recommended for 2026. The family-run hotel stands close to the city center yet is surrounded by greenery.
Martin Weißer passed his Küchenmeister exam in 1988 and spent more than six years in upscale kitchens in Switzerland, Spain and France. Today he also runs the purchasing, with a clear preference for regional and seasonal produce. The kitchen avoids industrial convenience products and prepares many components itself. Schlemmer Atlas awarded it 3 Kochlöffel in 2026. His son Dominik, who has cooked at Ox & Klee in Cologne, adds a more experimental line.
The à la carte list leans on game and local produce. Examples are roasted lamb belly with onion cream and blackcurrant, lightly cured hamachi with pumpkin and poppy seed, and a consommé of local roe deer with semolina dumplings. Two set menus run alongside it. Menü Fauna follows the meat and fish dishes, while Menü Flora turns to oven-roasted carrot with kimchi foam, fregola with porcini, and emmer cooked in mole. Desserts include a Valrhona chocolate mousse and a raw-milk cheese selection.
The restaurant is modern, with an inner courtyard terrace for warm days. Dogs are welcome at the table. Wine pairings are offered with the menus. A separate Schatzkeller list gathers mature reds, from a 2020 Tignanello to a 2007 Château Latour. There is no bar, so the evening centers on the table.
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Details
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Family-run hotel near the city center yet surrounded by greenery. In the modern restaurant with a beautiful inner courtyard terrace, menus and à la carte dishes are served.
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