fine.wine.dine.

The story

fine.wine.dine. – Seasonal Cuisine in Bad Säckingen, Germany

A new home for enjoyment in Bad Säckingen

With a name that announces its intention—fine.wine.dine.—this restaurant brings together a love of quality ingredients, handcrafted cooking, and carefully selected wines and spirits. The philosophy is simple: honest enjoyment, whether at lunch, with an evening glass of wine, or a meal to take home.

Jonathan Hashem Zehi, whose career includes stints at Seehotel Ketsch and the Schwarzwaldhotel Adler Häusern, now offers his own seasonal cuisine in the heart of Bad Säckingen. The space is described as casual and family-like—a place where “gourmets” (the German „Genussbegeisterten“) feel at home.

Lunch and dinner, two approaches

At midday, the kitchen serves straightforward, honest dishes that change daily. A recent lineup included roast beef with celery and port wine jus, or a risotto with wild mushrooms and Parmesan. On any given day, you might find sea bass with taglierini or corn-fed chicken with root vegetables.

The evening menu takes a more purist approach, focusing on the product. The single “Das eine Menü” runs three to five courses—current highlights include trout with root vegetables and horseradish, turbot with celery, apple and beurre rouge, and Iberico Pluma Bellota with potato, leek and almond. A crème brûlée with blood orange and salted caramel finishes the meal. For those who prefer sharing, the “Sharing.Menü” is available on Wednesday and Thursday evenings: a four-course meal for two built around burrata, Acquerello risotto, 24-hour braised beef cheek, and crème brûlée.

Seasonal ingredients, fine wines, and a delicatessen

The restaurant operates a small delicatessen and wine shop, where guests can browse seafood, meats, and wines to enjoy at home. This farm-to-table approach is central to the concept: the kitchen uses seasonal produce and works with trusted producers.

The Michelin Guide has recommended fine.wine.dine. for 2025 and 2026, praising its clear, product-driven cooking. It also earned a toque from Gault Millau.

Bad Säckingen, on the German-Swiss border, now has a spot where seasonal cuisine meets approachable hospitality—a place where the line between casual and refined blurs, and the emphasis stays on what's on the plate.