The story
At Genuss-Apotheke, the menu is never static. “The only constant truth is the truth of change,” reads the restaurant’s philosophy – and that principle guides every dish. Each evening, the kitchen reworks its offerings based on what’s fresh and inspiring, with the day’s final menu typically ready by 17:30. This dedication to spontaneity and quality has earned the restaurant a Michelin star, alongside top marks from Feinschmecker and Gault Millau.
Guests choose from three distinct experiences. The flagship Wald/Erde/Wasser (Forest/Earth/Water) is a six-course tasting menu with a prologue, priced at €169. For a shorter introduction, the Quick & Dirty menu offers four courses plus prologue at €86, available Tuesday through Thursday. On Fridays, Saturdays, and holidays, the “Alles Hygge” surprise menu takes over – four courses designed as a culinary weekend escape, for €123. A vegetarian version, Wald – Garten – Feld, is available on pre-order, reflecting the restaurant’s commitment to modern cuisine that respects the land.
Host and sommelier Annett Ronneberger curates a wine list that is as unconventional as the cooking. She opens a rotating selection of wines each evening to match the menu, offering both classic pairings and a non-alcoholic alternative from the Manufaktur Jörg Geiger. Her approach is personal and exploratory: “I am happy to advise you,” she writes, “and it’s exciting when I can recommend one wine for the entire meal, letting you taste its evolution from starter to cheese.” This thoughtful hospitality, combined with the kitchen’s precise modern cuisine, makes Genuss-Apotheke a destination for those who value both change and quality.
Recognition
Ambience
Details
History
The small and lovingly decorated restaurant is located in the old town, not far from the Rhine. Raimar Pilz offers a four- to six-course menu, homemade sourdough bread, as well as numerous compliments from the kitchen.
High quality cooking
Concept Fine dining with a flexible menu. Three times a week, a four-course quick-and-dirty menu; on Fridays and Saturdays, a more affordable "hygge" surprise menu. Culinary Style Raimar Pilz is one of the most original and creative chefs in Baden. As an amuse-bouche ("prologue"), oysters are served as an emulsion with caviar and popped cucumber. Glazed wild pigeon comes with roasted salsify and amaranth sprouts. And why not a dessert featuring wood sorrel, black tea, and birch wood aromas? Pilz cooks with the same delicacy that he applies to plating – tweezers are a must here. The herbs for seasoning are grown in their own garden. A strictly vegetarian menu is available upon advance order. Wine Annett Ronneberger is responsible for service and wine, guiding diners through the menu intuitively and competently. Wines from Kaiserstuhl and, above all, Markgräflerland take center stage. Atmosphere Are only regulars dining here, or does the family-like ambiance simply encourage visitors to quickly adopt the demeanor of regulars themselves? Verdict Meticulous craftsmanship and creative menus, served by friendly hosts.
Location
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