The story
At Rindenmühle in Villingen-Schwenningen, the phrase “ehrliche Küche” isn’t a slogan – it’s a daily practice. The Weißer family, led by Küchenmeister Martin Weißer and his wife Martina, have built a restaurant where every component is made in-house, from bread to charcuterie. They reject industrial convenience products, relying instead on regional producers and their own hands. The result is a seasonal cuisine that feels both grounded and refined, earning the restaurant a Michelin Recommended accolade.
Martin Weißer’s career took him through Switzerland, Spain, and France before he and Martina took over the historic mill. Today, their sons Michael and Dominik are shaping the next chapter. Dominik, a chef de partie trained at two-Michelin-starred Ox & Klee in Cologne, brings an experimental edge, blending tradition with new influences. Michael handles the modern side – digitalisation, marketing, and management – ensuring the restaurant runs smoothly while the kitchen focuses on the food.
The menu changes with the seasons, but the philosophy remains constant: regional, natural, handmade. Starters like kurz gebeizter Hamachi with pumpkin and Thai basil or a consommé of local venison set the tone. Main courses range from grilled local venison with holunder sauce to a Burgundy-braised venison haxe, or for vegetarians, a mole-cooked emmer with flower sprouts. The “Menü Flora” offers a plant-based path, while the “Menü Fauna” showcases game and fish. All menus are built around what’s best at the moment.
The restaurant’s “Schatzkeller” is a carefully curated collection of aged wines, from Tignanello to Château Latour. The wine pairing is considered essential to the meal, with selections that complement the kitchen’s precise, aromatic dishes. For those who prefer a more casual evening, the weekly Candle-Light-Dinner (Thursday) and Fridays-Dinner offer set menus that change regularly.
The Michelin recognition is a natural fit for a restaurant that values substance over flash. It’s not about trends here – it’s about doing simple things exceptionally well, with respect for the ingredient and the craft. Whether you’re sitting in the garden or the warm dining room, the focus is on the plate and the company.
Recognition
Ambience
Details
History
Family-run hotel near the city center yet surrounded by greenery. In the modern restaurant with a beautiful inner courtyard terrace, menus and à la carte dishes are served.
Location
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