Hofgut Himmelreich

The story

Hofgut Himmelreich Freiburg: Inclusive Brunch and Badische Dining with Schlemmer Atlas Recognition

The kitchen and organic standards

Hofgut Himmelreich in Kirchzarten offers organic brunch and hearty badische dishes within a historic gasthof setting. Danny Baetens leads the kitchen, ensuring all bio-certified meals meet regional and animal welfare criteria. The repertoire includes a mung bean burger, fried trout, and onion roast beef, reflecting a blend of modern and traditional tastes. Seasonal wine events further highlight local partnerships, bringing vintners directly to the tables. The brunch menu similarly prioritizes quality, drawing on the same commitment to bio-certified ingredients and thoughtful sourcing.

An inclusive spirit in the Dreisamtal

Operating as a recognized inclusion enterprise since 2004, the property sits in the Dreisamtal near Freiburg. Mike Münch manages the hotel and gastronomy operations, noting that mutual respect defines the daily atmosphere. Team members across service and kitchen stress a culture where colleagues support one another without barriers. This collaborative environment extends to guest interactions, creating a dining room where inclusion is practiced daily.

Wine pairings and seasonal menus

The restaurant curates special evenings like the "Wine & Dine" series, partnering with producers such as Johannes Landerer from Vogtsburg-Niederrottweil. These gatherings present four-course menus aligned with five corresponding wines, inviting diners to explore the Kaiserstuhl region's viticulture. Winemakers frequently guide the tastings, sharing insights into their methods. The focus remains on sustainable enjoyment, pairing local produce with carefully selected beverages for a complete sensory experience.