The story
At Maerz - Das Restaurant in Bietigheim-Bissingen, brothers Benjamin and Christian Maerz have built something deeply personal. What they created from the aftermath of a heavy fateful blow six years ago is now a hotel and restaurant with a distinct identity. Their approach is rooted in regional traditions, yet they have broken old patterns to let something new emerge. The result is a place where every evening is meant to be an enjoyable experience in a timeless, communicative atmosphere.
The restaurant’s modern cuisine, with clear French influences, earned it a Michelin star in 2026—a recognition that speaks to the precision and creativity in the kitchen. The brothers’ commitment to regional produce is evident, as they describe themselves as a deeply rooted traditional business that has evolved into something innovative.
The dining room is designed for connection. The Maerz brothers aim for a relaxed, communicative setting where guests can truly savor the evening. Whether you are visiting for a special occasion or a quiet dinner, the focus is on genuine hospitality. The space itself, as seen in photos, is modern and inviting, with well-spaced tables that allow for conversation without feeling crowded.
The kitchen’s philosophy balances "Heimweh" (homesickness) and "Fernweh" (wanderlust)—a love for the local and a curiosity for the faraway. This duality is reflected in the menu, which draws on regional ingredients while applying modern techniques and French culinary traditions. For those who want to take the experience home, the restaurant offers "Maerz&Maerz @Home" takeaway boxes, complete with instructions for finishing and plating the dishes yourself. The restaurant also offers private dining options and has parking available for guests.
Recognition
Ambience
Details
History
High quality cooking
Concept A six-course menu under the theme HOMESICKNESS | WANDERLUST marries regional staple products with international ingredients and cosmopolitan inspirations. Culinary Style Benjamin Maerz is equally Swabian and cosmopolitan, uniting the region with the wider world through boundless creativity. For the main course, guests can choose between roast beef and pork belly from Lake Constance cattle, or sturgeon served with nori seaweed and unagi (eel). A true signature dish is the vegetarian "foie gras" known as Faux Gras, playfully accompanied by summer notes of mango, Japanese pepper oil, yuzu, and Amalfi lemons. Wine The carefully curated selection of regional and international wines by Christian Maerz is complemented by an excellent range of craft beers. Atmosphere The establishment's solid, traditional roots remain palpable in the wood-paneled dining rooms, providing a certain contrast to the postmodern cuisine. Conclusion The ever-surprising world cuisine takes center stage.
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