The story
Michael and Rebecca Hug welcome visitors to Gasthaus zum Kreuz in Freiburg, continuing a lineage that began in 1898. Now in its fourth generation, the family maintains the establishment's reputation for reliable Badische cuisine within a historic setting. The kitchen prioritizes fresh produce and seasonal ingredients, allowing the menu to evolve throughout the year. A rotating recommendation card highlights current favorites, giving regulars something new to discover while core dishes remain steadfast.
The structure itself tells the story, having been erected in 1755 as a municipal room with tavern rights. Today, the protected building offers a warm contrast to the busy streets, housing a traditional Black Forest tavern room that feels distinctly rooted in the region. Guests can also choose the garden eatery during favorable weather, enjoying meals outdoors in a quiet spot close to Freiburg's center. The atmosphere balances centuries-old architecture with the comfortable expectations of a modern family-run gasthaus.
Cooking here centers on the rich traditions of Baden, drawing on local produce to craft menus that honor regional tastes. The Badische repertoire appears across the standard offerings and the daily special selections, ensuring authenticity in every preparation. Whether serving hearty classics or lighter seasonal variations, the focus remains on quality ingredients executed with care. The result is a dining experience that reflects the enduring appeal of Southwestern German gastronomy without relying on gimmicks.
Recognition
Ambience
Details
History
Although the world is currently splitting into irreconcilable camps, culinary harmony still reigns at the «Kreuz» in Dallenwil. Even in the «Bijou», the cozy second restaurant with just five tables, proprietor Dietmar Sawyere impresses with his blend of European and Asian-inspired cuisine, offered as a six-course menu for 220 Swiss francs or an eight-course menu for 300 Swiss francs. A premium price for a remote country inn – but the chef pulls out all the stops, delivering excellence from the amuse-bouches and sweets right through to offering freshly baked bread as a farewell gift. The impressive opening featured a magnificent yellowtail (hamachi), which the chef himself finished at the table with freshly grated wasabi and bergamot. Also outstanding was the two-toned asparagus duo served with chawanmushi (Japanese steamed egg custard), ikura (salmon roe) and miso. Guests then cracked open the perfectly cooked lobster themselves with a small hammer from a little clay vessel, before the dry-aged duck with eggplant, laksa soup (coconut milk) and paratha (unleavened Indian flatbread) drew the next round of applause. “Euro-Asia at its best” also aptly described the main course: suckling pig with foie gras, shiitake and enoki mushrooms, and a subtle touch of kimchi. Verdict: Spectacular culinary entertainment is served in a small room, and the service team led by hostess Nicole Sawyere is performing at the top of their game. An attractive wine list.
