The story
Perched on a high pass in the Black Forest, Berghotel Wiedener Eck is a family-run house where Marie and Lorenz Wissler welcome guests in the fourth generation. The setting is one of quiet and sweeping views, far from the bustle of the city. The atmosphere is one of genuine hospitality – a place where the doors open to a world of calm and good food.
The kitchen at Wiedener Eck is refreshingly free of trends. Chef Lorenz Wissler, who also manages the hotel, learned his craft in Michelin-starred restaurants but has returned to his roots. The cooking is simple, honest, and rooted in the region. The most important ingredient? A love for good food.
The restaurant’s specialty is wild game, much of it sourced from the family’s own 1,200-hectare hunting grounds. Rehbock (roe deer), Gams (chamois), and Wildschwein (wild boar) are regulars on the menu. The classic Rehrücken (saddle of venison) is a standout, alongside house-smoked wild boar ham and bacon from their own smokehouse. This is seasonal country cooking at its most direct – from the forest to the plate.
The daily changing evening menu, offered at 48€ (38€ for hotel guests), showcases this philosophy. A winter menu and classic cheese fondue round out the offer during the colder months. The wine list, while not extensive, includes thoughtful selections from the local Markgräflerland region and beyond.
The quality of this honest, high-level cooking has earned Berghotel Wiedener Eck a Michelin recommendation. The guide’s recognition underscores the restaurant’s commitment to doing simple things exceptionally well, using the finest local ingredients.
Recognition
Ambience
Details
Location
Facebook
Instagram