The story
At Gourmetrestaurant Schlossberg, the Sackmann family’s passion for gastronomy runs deep. Chef Nico Sackmann inherited his love for cooking from his father, star chef Jörg Sackmann, and now carries that legacy forward in the heart of the Black Forest. The restaurant is part of the Hotel Sackmann, a four-star superior hotel that has long been a destination for those seeking both comfort and culinary excellence.
The atmosphere at Schlossberg is described as both familial and romantic – a space where gourmet dining feels intimate rather than formal. Guests are invited to settle in and embark on a culinary journey, with the kitchen focusing on classic cuisine that honours tradition while allowing for refined execution. The restaurant’s Michelin star, awarded for high-quality cooking, reflects the precision and care that defines every plate.
While the setting is warm and welcoming, the cooking is anything but casual. Nico Sackmann’s approach to classic cuisine is rooted in technique and respect for ingredients, resulting in dishes that are both familiar and surprising. The restaurant’s recognition in the Michelin guide underscores its commitment to consistency and flavour – a hallmark of the Sackmann family’s decades-long dedication to the craft. For visitors to Baiersbronn, Schlossberg offers a genuine taste of Black Forest hospitality, elevated by a star‑worthy kitchen.
Recognition
Ambience
Details
History
High quality cooking
Located in the idyllic Murg Valley is the modernly designed restaurant, featuring high, upholstered benches and a glass facade. Creative and cosmopolitan opulence by Jörg and Nico Sackmann served across eight courses.
Concept Stylish yet cozy gourmet restaurant in the recently renovated hotel. Jörg Sackmann presents two menus with 5–8 courses alongside his son Nico, one of which is vegetarian. Culinary Style Both head chefs impressively manage to combine top-quality ingredients and techniques from around the world into harmonious flavor profiles. They serve oysters from Poget oyster farm as an opener with dulse seaweed, Osietra caviar, apple whey, and wasabi. The Tristan spiny lobster arrives in a bouillabaisse broth, accompanied by Pimiento de Corti (peppers from Mallorca) and avocado. The Challans duck is paired with medlar, celery, and spicy Armer Ritter (sweet fried bread). In the vegetarian version, a zucchini-inspired dish delights with ginger, coconut-coriander, vadouvan spice, and set sesame milk. Cheese affineur Waltmann from Erlangen reliably ensures a perfectly matured cheese selection. Wine Sommelier Daniel Dinev expertly oversees the premium selection of around 500 wines (focused on Baden, Germany, and Europe). The wine library presents itself as modern and bright. Atmosphere The modernly designed restaurant exudes light elegance, featuring pale natural tones and spacious seating areas. Verdict A varied highlight for gourmets.
Location
Facebook
Instagram