Gasthaus Auerhahn

The story

Gasthaus Auerhahn: Traditional Black Forest Cuisine in Baden-Baden

The Kitchen and Tradition

Gasthaus Auerhahn stands at the junction where Baden-Baden's Kurstadt elegance meets the enduring character of the Black Forest. Since 1912, the Schindler family has managed the property, maintaining a culinary philosophy they summarize as hearty, honest, and good while remaining up-to-date. This framework supports their Badische Landhausküche, a kitchen deeply rooted in regional habits but attentive to quality and seasonality. The menu rotates to reflect the calendar, introducing winter cod from the Lofoten when the catch arrives and showcasing local game during the autumn hunt. Dishes like the roasted wild boar from Geroldsau or the pan-seared skrei fillet under a spice crust demonstrate how the team bridges historic comfort with fresh sourcing.

Signature Dishes

The restaurant holds the Schlemmer Atlas award of two spoons, a recognition built on consistent execution of house-made classics. The veal chop cooked whole serves as a centerpiece, arriving with a red wine shallot sauce, sautéed chanterelles, market vegetables, and truffled potato purée. Lighter preparations include duck liver and salmon fillet, which balance the heavier offerings like the Alsatian roasting chicken deboned and served in a red wine jus with homemade egg noodles and creamy cabbage. Sides remain equally deliberate, featuring items like the Finkenwerder-style pollock with bacon bits and crispy potatoes. The meal concludes with desserts prepared in-house, such as crème caramel paired with a berry ragout.

Space and Setting

The exterior presents a welcoming facade defined by flower boxes and traditional window shutters. Interiors focus on warmth and heritage, anchored by a tiled stove that heats the dining areas and connects the space to Black Forest architectural traditions. During warmer weather, guests move to the beer garden, where mature chestnut trees cast shade over the tables. The atmosphere remains relaxed and unpretentious throughout, whether visitors sit in the guest rooms furnished in typical regional style or dine in the main hall. A century of continuous operation ensures the environment feels lived-in and genuinely hospitable rather than staged.