The story
Thomas Merkle's philosophy is straightforward: he is satisfied when his cooking makes guests happy. To achieve this, he works almost exclusively with fresh, regional ingredients, letting the seasons determine what lands on the plate. Naturally, there are exceptions – the menu also features ocean fish and seafood, as well as top-tier international meat and poultry specialities. The result is a Modern Cuisine that feels both grounded and adventurous.
The restaurant earned a Michelin star for its high-quality cooking, a recognition that aligns perfectly with the Merkle family's approach. They describe their ethos simply: "Merkles mögens gut." They love food, drink, and quality, driven by a genuine passion. This spirit is shared by Simone and Thomas, who were named the 2023 Genussbotschafter (Ambassadors of Good Taste) for the state of Baden-Württemberg.
While Merkles Restaurant offers fine dining, the family also runs the more casual Pfarrwirtschaft nearby. The main restaurant serves dinner from Wednesday to Saturday, with a focus on a tasting menu. An example of their creativity can be seen in a past Valentine's menu, which featured a mosaic of salmon, scallop, and oyster with orange and fennel, followed by roasted duck breast with a lime leaf sauce and mango salsa, and a main course of suckling pig with cabbage and sour cherries. The cooking draws subtle Asian influences, adding another layer to the predominantly European base.
It is a place built on precision, fresh ingredients, and the clear idea that good hospitality means taking care of people.
Recognition
Ambience
Details
History
High quality cooking
Located on the main street in the town center, this upscale dining spot by Thomas Merkle is housed in a historic building. The parish restaurant next door is also ideal for a stop on the way to the Kaiserstuhl.
Concept Fine dining across seven or eight courses, plus a four-course surprise menu. Culinary Style "Reduced to maximum enjoyment" – this is the guiding principle of Thomas Merkle and his kitchen team. The result is a profound passion for ingredients and a focus on regional produce. Nevertheless, the kitchen embraces global influences. For example, Rhine zander ceviche is paired with avocado and sweet potato curry, and beetroot from the Kaiserstuhl region is served with scallops, chicory, and hazelnuts. An Asian jus accompanies the veal with corn and enoki mushrooms, and the cheese comes from the "Cheese Pope," Maître Bernard Antony. Upon request, the menu is also available in a vegetarian version. Wine Sommelier Simone Merkle-Dinger draws from a selection of 350 wines, with 30 available by the glass. Ambiance Bright rooms and muted tones create a welcoming atmosphere. The service is lively and friendly. Verdict A journey where enjoyment unfolds in ever-new facets, accompanied by experienced and dedicated hosts.
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