The story
On the Baar plateau, a high plain between the Black Forest and the Swabian Alb, lies Aasen, a small village near Donaueschingen. Here, surrounded by meadows and forests, brothers Jason and Niklas Grom run die burg, a restaurant that opened in 2017 in a historic local inn. The name itself is a folk contraction of the former owners, Schnekenburger. The Grom brothers, who grew up in a restaurateur family and trained in some of the best kitchens in German-speaking Europe, set out to create a place of welcome and relaxation, anchored in the landscape that shaped them.
Jason Grom is the chef, and his cooking is a direct expression of his surroundings: "If you have everything around you, you don't need to go far," he says. His kitchen is deeply rooted in classical craft but looks outward. He describes it as "regional, modern, and cosmopolitan." The cuisine is Country Cooking that prizes local producers—farmers, foragers, and artisans who work with the same passion he brings to his stove. The plates showcase the versatility of the Baar's ingredients while not shying away from top international products. Only the best makes it into his kitchen. The quality of this approach earned the restaurant its first Michelin star in 2023, an award it confirmed the following year.
Niklas Grom runs the dining room and curates the wine list. He sees wine as an indispensable part of a fine meal, selecting each glass to complement and deepen the flavours of his brother's cooking. The restaurant offers two distinct experiences: a Fine Dining space for the tasting menu, and a more casual Gasthaus serving regional classics. A separate Weinba(a)r provides a relaxed spot for burgers, steaks, and bar classics. The team's guiding principle is genuine hospitality—a place where guests can slow down, enjoy, and feel at home.
Recognition
Ambience
Details
History
High quality cooking
Between the Black Forest and the Swabian Alb: In a relaxed bistro atmosphere, fine dishes, menus featuring up to seven courses, a light snack selection, and a lovely lunch menu are served.
Concept A traditional inn and gourmet restaurant combined, offering not only (including vegetarian) tasting menus of up to seven courses but also à la carte classics like cordon bleu and roast beef. Culinary Style Brothers Jason (kitchen) and Niklas Grom (service) trained at top restaurants and bring to their own establishment a blend of down-to-earth regional character and international gourmet explorations. Sea bass is handled like scallops and given an Asian interpretation, while variations of celery take center stage in the vegetarian course. Jason Grom has a particular fondness for dry-aged beef, such as medium-rare cuts under a wild garlic crust, served alongside anchovies and dates braised together. Wine An excellent selection of around 400 labels, also available via Coravin and poured in the separate wine bar. Atmosphere A spacious and elegant dining room with a Scandinavian-inspired living room ambiance. Verdict A welcoming destination that is both locally rooted and globally open, where the kitchen and service maintain precision and composure even during busy rushes.
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