The story

#heimat im Badischen Hof: Award-Winning Regional Dining in Bühl

The kitchen and its philosophy

heimat im Badischen Hof in Bühl grounds its menu in regional German cooking while embracing techniques from abroad. Dominik Fründt leads the kitchen with a directive to experiment seasonally without abandoning familiar foundations. The approach earned a place in the Schlemmer Atlas with two spoons for 2026, recognizing exactly this blend of Schwarzwälder Tapas and modernized home recipes. Diners frequently begin with those forest-inspired small plates before moving to house-made ricotta spinach maultaschen dressed in a light ratatouille.

Seasonal plates and local produce

The dining room serves Baden regional cuisine alongside lighter garden options. Pan-fried dorade arrives with lemon sauce and rosemary potatoes, while the roasted veal backsteak features morel cream sauce and homemade croquettes. Heavier selections like the onion roast beef rely on slow braising and rich jus served over Spätzle. Desserts stay grounded in local orchards, featuring the Bühler Liebe with vanilla ice cream and hot plums, plus daily scoops of house-churned ice cream in caramel fleur de sel or mango sorbet.

Historic walls and garden dining

The restaurant occupies spaces within a structure dating back to a 1563 watchtower owned by the lords of Windeck. Modern furnishings settle comfortably against centuries of stone, creating a relaxed setting that matches the culinary approach. Outside, the #Heimat Garten sits beside a quiet stream where guests can order grill platters and flatbreads during summer evenings. Live acoustic music occasionally fills the courtyard, keeping the vibe conversational rather than formal.