The story
Hosted by second-generation owner Benjamin Gebhart, Restaurant Ente in Biberach an der Riß serves Swabian cuisine shaped by regional seasonality and creative reinterpretation. Kitchen head Jannik leads the culinary team, focusing on honest craftsmanship and high-quality ingredients that bridge traditional flavors with international ideas. This approach secured two-and-a-half spoons in the Schlemmer Atlas 2026, praising the stylish interior and delicious Swabian specialties.
The menu highlights Zwiebelrostbraten prepared in the house style with freshly made Spätzle and Steak Tatar dressed with truffle cream and Parmesan. Regular favorites include handcrafted Maultaschen stuffed with meat and spinach, alongside Wiener Schnitzel served with parsley potatoes and lingonberries. Lighter preparations feature pan-seared trout fillets paired with Fregola Sarda and beluga lentils, showing how the kitchen balances hearty comfort with refined technique.
The 60-seat dining area includes the Rommerstube, named for the Rommer siblings who gained fame as the Schwäbische Singvögel before dying at sea in 1883. Their story connects to a memorial plaque outside the Heilig-Geist Church and adds depth to this intimate room suited for business lunches and family dinners. Located two minutes from the Marktplatz inside a listed historic building, the restaurant offers a garden terrace for summer dining and sits close to convenient parking.
The drink list pairs well with the food through selected wines, quality beers, and refreshing non-alcoholic spritzers. Dessert options center on homemade scoops of sorbet or ice cream, while adults can choose an Affogato crafted with espresso and vanilla milk caramel. Younger guests enjoy selections like Panna Cotta, Crème Brûlée, and fruit crumbles, completing the experience under the watchful eye of restaurant manager Anna Louati.
Recognition
Ambience
Details
History
Stylish, cozy restaurant and beautiful terrace right in the old town. Delicious Swabian specialties.
Location
