The story
Restaurant Baiken by Schröer sits at Wiesweg 86 in Eltville am Rhein, where chef Dirk Schröer cooks classic cuisine among the vineyards of the Rauenthaler Berg. Der Feinschmecker rated it 3 in 2026.
Schröer trained at the Hotel Nassauer Hof in Wiesbaden and worked at Tantris in Munich and Vendome in Bergisch Gladbach, among other kitchens. At his previous restaurant, the Weinschänke Schloss Groenesteyn in Kiedrich, Michelin inspectors awarded a star after only eight months. His cooking at Baiken is product-led and grounded, with a gourmet touch. New dishes take about two months to develop, so the menu follows the seasons closely.
The seven-course menu (195 €) opens with Iberico pork, kohlrabi, watermelon and curry masala. It continues through grilled egg yolk with black truffle and veal shank, then lamb saddle with paprika, olive and bay. Börek with tomato and cucumber appears as a savoury-leaning dessert, a nod to the kitchen's world-cuisine side. A four-course seasonal menu costs 129 €, and the à la carte mains run from 46 to 52 €. Der Feinschmecker singles out the beef tartare with plum and fennel and the veal shoulder chop.
Vegetables come from regional farmers. Game comes from the Taunus, trout and char from the Spessart, and saltwater fish arrive from Brittany twice a week. The wine list draws almost exclusively on the Hessian State Vineyards, including older bottles from their cellar, and changes with each new menu.
The dining room is cozy, with understated decor. On the terrace, guests look out over the Rhine Valley. There is a private room for celebrations, and well-behaved dogs are welcome (the house has a French bulldog named Don). Parking is 20 metres from the door.
Recognition
Ambience
Details
History
Concept Fine dining amidst the vineyards. In its new location at Rauenthaler Berg, Dirk Schröer remains true to his style and offers classically prepared dishes with a gourmet touch. On Mondays, Thursdays, and Fridays, an after-work three-course menu is available, including wine pairing. Kitchen Style Dirk Schröer's product-oriented cuisine strikes a balance between down-to-earth tradition and culinary openness. The beef tartare with plum and fennel is consistently excellent, as is the veal shoulder chop, served alongside diced purple potatoes, cucumber, radish, and horseradish. The lamb with wild garlic crust, accompanied by onion ragout and aligot purée—a potato and cheese specialty—is equally delightful. Wine The wine list features almost exclusively selections from the Hessian State Vineyards, including rare finds from their treasure vault. Atmosphere A cozy ambiance that relies on understated decor. Conclusion Grounded, quality cuisine with breathtaking views of the Rhine Valley.
Beautifully situated – nestled among the vineyards and just above Eltville – is the popular restaurant. That's where you'd most prefer to sit on the terrace and enjoy a fine menu crafted by Chef Dirk Schröer.
Location
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