The story
Between the Schlosssee and Stadtsee, Gasthof Kreuz is one of the oldest inns in Bad Waldsee, a place where Swabian Gemütlichkeit has been a meeting point for locals and travellers for generations. Run by Katrin Bock and Stephan Gruß, this is a restaurant that honours its roots while looking forward—a quality that has earned it a place in the Michelin guide with a recommendation.
The kitchen at Gasthof Kreuz is built on a simple principle: regional means seasonal. As a supporter of Slow Food, the team works with local suppliers—crisp salad from Horgenzell, fresh Bodensee fish, game from the surrounding forests, and fruit and vegetables straight from the farm. This commitment to short supply chains and fresh produce is the backbone of their country cooking and home cooking.
The menu celebrates Swabian classics, some of which were nearly forgotten. Dishes like "Ofenschlupfer" or "Saure Bohnen" have been reinterpreted with care, and alongside these come Mediterranean accents that add a refined touch. A winter menu might feature a carrot-ginger soup, followed by local venison ragout with celery purée and Spätzle, and a "Heiße Liebe" dessert—vanilla ice cream with raspberries and cream. On the regular menu, guests find slow-braised ox cheeks with glazed spring onions and homemade mashed potatoes, or Wiener Schnitzel from veal with lingonberries.
One of the restaurant’s most distinctive offerings is the "Amuse Gueule" evening, held every last Thursday of the month. For 39 euros per person, guests enjoy a 15-course menu with selected wines and water included—a true "mouth joy" that changes with the seasons. The wine list, curated with sommelier Walter Esch, is stored in the historic cellar and features small, exciting producers alongside well-known names.
Whether you come for a quiet dinner by the tiled stove, a family celebration, or a wine tasting arranged on request, Gasthof Kreuz offers a genuine taste of Oberschwaben. It is a place where tradition and quality meet, and where the Michelin recommendation feels like a natural confirmation of what the team has been doing all along.
Recognition
Ambience
Details
History
Located between the castle park and the city lake is this long-established traditional restaurant. The kitchen delights with homemade Maultaschen, braised ox cheeks, and an amuse-bouche menu. Excellent!
Even today, dancing continues at many weddings in the traditional inn with its 300-year history at the motorway interchange. After all, food once again plays a more important role for individual guests, and the hearth room even offers an up-to-six-course "surprise menu" once again. The warm service makes up for the proprietress's rather rustic charm, and after years, one has also grown accustomed to the manager only greeting regular guests. Nor should one judge the kitchen's actual performance by the many errors on the online menu—the kitchen itself has improved. This was already demonstrated by the fine amuse-bouches: a carrot soup served in a test tube and anchovy foam on pumpernickel. The starter of pan-fried goat cheese with hazelnuts and a small salad tasted excellent. Although the bland lobster soup was a letdown, this was more than compensated for by the flawless salmon trilogy (rillette, smoked, and pickled). The sautéed prawns on curry spinach with wild garlic agnolotti in a white wine sauce were skillfully combined; the only possible criticism of the main course was that it was served in enormous portions. Flavor-wise, however, the slow-cooked lamb shoulder with beetroot risotto and asparagus baked in pastry was a complete success. The dessert—a warm chocolate cake filled with Toblerone mousse—was perfectly adequate. The wine list leans heavily toward European selections.
Location
