The story
In Eltville am Rhein, chef Dirk Schröer and his partner Amila Begic run a restaurant that feels both polished and personal. Their philosophy is straightforward: elevated cooking paired with genuine service, nothing forced. “Honest, simple, authentic” is how they describe it, and that ethos runs through every plate.
Schröer’s path to his own kitchen was a serious one. After training at the Hotel Nassauer Hof in Wiesbaden, he cooked at the Hotel Traube Tonbach in Baiersbronn, at Tantris in Munich, and at Vendome in Bergisch Gladbach. He earned his first Michelin star as head chef at Restaurant Caroussel in Dresden, and later led the gourmet restaurant at Burg Schwarzenstein in Geisenheim, where he met Begic. Together they opened their first restaurant in 2018, and within eight months the Guide Michelin awarded it a star. The recognition continues: today, Restaurant Baiken by Schröer is Michelin Recommended, a mark of the kitchen’s steady, precise work.
The cuisine here is classic at its core, but never dull. The menu changes roughly every two months, driven by what’s in season. A seven-course tasting menu might include Iberico pork with kohlrabi, watermelon, yogurt, and curry masala; wild salmon with buttermilk and onion vegetables; or grilled egg yolk with black truffle, veal shank, and spinach. There’s a shorter four-course option, and a la carte dishes like Adlerfish with mussels and fregola sarda, or lamb loin with paprika, olive, and bay leaf. Desserts stay playful: chocolate with peanut and popcorn, or lemon with olive oil and blue poppy seed.
Ingredients are sourced with care. Vegetables come from local farms, wild game from the Taunus region, trout and char from the Spessart. Saltwater fish arrives fresh from Brittany twice a week. The wine list is drawn exclusively from the Hessische Staatsweingüter, and changes alongside the food.
The dining room is relaxed but attentive. The team, Schröer says, is the heart of the place. Dogs are welcome—the couple’s own French bulldog, Don, often greets guests. There’s a private room for celebrations, and parking is available right in front.
Restaurant Baiken by Schröer is open Monday, Thursday, Friday, and Saturday from 17:30 to 22:00, and on Sundays and public holidays from 12:00 to 21:00. Closed Tuesday and Wednesday.
Recognition
Ambience
Details
History
Concept Fine dining amidst the vineyards. In its new location at Rauenthaler Berg, Dirk Schröer remains true to his style and offers classically prepared dishes with a gourmet touch. On Mondays, Thursdays, and Fridays, an after-work three-course menu is available, including wine pairing. Kitchen Style Dirk Schröer's product-oriented cuisine strikes a balance between down-to-earth tradition and culinary openness. The beef tartare with plum and fennel is consistently excellent, as is the veal shoulder chop, served alongside diced purple potatoes, cucumber, radish, and horseradish. The lamb with wild garlic crust, accompanied by onion ragout and aligot purée—a potato and cheese specialty—is equally delightful. Wine The wine list features almost exclusively selections from the Hessian State Vineyards, including rare finds from their treasure vault. Atmosphere A cozy ambiance that relies on understated decor. Conclusion Grounded, quality cuisine with breathtaking views of the Rhine Valley.
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