The story
Werners Restaurant occupies a corner of Schloss Eberstein, a castle perched above the Murgtal valley near Baden-Baden. The dining room is intimate, with 40 seats inside and another 40 on a terrace that overlooks the castle’s own vineyard and the rolling hills beyond. Floor-to-ceiling windows frame the view, and in summer the terrace becomes the heart of the experience – a place to enjoy a meal with the valley stretching out below.
Chef Bernd Werner and chef de cuisine Paul Nash work with hand-selected regional ingredients to create a cuisine that is light, precise, and deeply rooted in place. The style is Baden-French: classic French technique applied to local products, creating a refined yet approachable international gourmet cuisine. Menus change several times a year, and guests can choose from tasting menus or an à la carte selection. Every dish is prepared with care, and the kitchen encourages a leisurely pace – the kind of dining that lets each aroma and texture unfold.
This approach has earned Werners Restaurant a Michelin star, held continuously since 2006, as well as 16 points in Gault Millau and a listing in the Varta Guide. Bernd Werner has been a member of the Jeunes Restaurateurs since 1999. The wine list is drawn from the castle’s own vineyard, reinforcing the connection between plate and landscape. It is a restaurant that rewards attention: to the ingredients, to the setting, and to the craft of cooking.
Recognition
Ambience
Details
History
High quality cooking
Perched in a prominent location, Castle Eberstein has stood proudly for over 700 years. The view over the estate's vineyard into the Murg Valley is as breathtaking as the French-inspired six-course menus by Paul Nash.
Concept Fine dining in a beautifully situated castle, where floor-to-ceiling windows offer a lovely view of its own vineyards and the Murg river. 5- and 6-course menus (also vegetarian), à la carte. Second restaurant, “Schlossschänke”, serving Baden cuisine. Cooking classes and themed evenings. Culinary Style Delicate Baden-French haute cuisine. The venison loin with Hokkaido pumpkin, beech mushrooms, and cassis is featured in autumn. The cod receives a Mediterranean interpretation with dried tomato, saffron, Amalfi lemon, and chorizo. As a vegetarian alternative, a velouté made from cannellini beans with parmesan and black truffle. Wine Over 500 selections focusing on France and southwestern Germany, with the estate’s own steep-slope wine range prominently featured. Atmosphere A bold embrace of color in the elegant castle: dark beige walls and orange tones on the seating furniture – which allows the artwork on the walls to be a bit more vibrant. Paired with unpretentious, consistently attentive service. Conclusion Enjoyment at a reliably high standard. And that with a view.
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