The story
On Schloßstraße in Baden-Baden, a small, personal restaurant brings together decades of experience from the world of cruising. The team behind Nigrum reunited to realize the dream of running their own place, one that is both intimate and ambitious. The result is a dining room where the black-and-chic interior, accented with colorful touches, sets the stage for a kitchen that moves between avant-garde and classic.
Chef Ronald Ettl, an Austrian native, trained in five-star hotels and hotel management schools before honing his craft in starred kitchens across Zürich, Munich, Cologne, Hamburg, and Mallorca. He credits Rino Casati, the first Italian Michelin-starred chef in Germany, as a major influence on his style. At Nigrum, Ettl brings that experience to life through a modern international cuisine that changes its menu every two weeks.
The kitchen focuses on reinterpreting classic pleasures, with dishes like gelbe Linsensuppe mit Curry, Kokosmilch und Lachstatar, or a main of Roastbeef and Ochsenschwanz with Erbse and Peperonata. A recent Pfingsten Special offered a four-course menu built around these contrasts, while the wine list highlights regional producers, including a special collaboration with the renowned Weingut Martin Wassmer. The restaurant’s modern international approach has earned it a spot in the Guide Michelin, which praises the chic interior and the creative, evolving menus.
With only eight tables, Nigrum feels personal and unhurried. The service is professional, the atmosphere sleek, and the cooking precise. For those who appreciate a kitchen that balances technical skill with genuine warmth, Nigrum is a small but significant address in Baden-Baden.
Recognition
Ambience
Details
History
An exciting ambiance in black and gold beneath a rib-vaulted ceiling, complemented by colorful designer chairs, art, and natural stone. An illuminated bar and fine dining experience featuring up to eight courses in a single sitting!
Concept Casual fine dining located near the New Palace. The 3 to 8-course menu changes every two weeks. Guest appearances by chef friends round out the concept. Cuisine Style French-based fusion cuisine. Swordfish with beetroot and horseradish served as a panna cotta, while the crispy pan-fried zander comes with pak choi and mussels. The classic Chateaubriand is popular and can be ordered for two. Beautiful desserts. Wine Just under 200 selections from the Old and New World, including 25 bottles available by the glass in 0.15L servings. A tasting pour is standard with the wine menu. Atmosphere Stylish black (Nigrum) and abundant gold, complemented by modern art in the impressive ribbed vault. The evening leaves a lasting impression – especially thanks to the attentive service that truly looks after every guest. Conclusion Urban indulgence with attentive hosts in a prestigious location.
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