The story
A Michelin Recommended restaurant in the heart of Baden-Württemberg, Lamm brings together the warmth of country cooking with refined, international touches. The kitchen draws on seasonal ingredients – from early Bärlauch (wild garlic) to spring morels and white asparagus – to craft both classic and inventive dishes.
The restaurant offers several distinct menu paths. The Gourmet Menu presents a multi-course journey: a "cappuccino" of first wild garlic with seared scallop and char tartare, followed by thin-sliced Sicilian cedrat with balsamic and wild prawns, fresh pappardelle with spring morels, and a choice of pan-seared Arctic char with saffron sauce or veal filet with morels and spring vegetables. Four courses with char cost 98 euros; with veal, 102 euros.
For plant-based diners, Lamm features a dedicated vegan menu. It opens with a vegan version of the wild garlic cappuccino with oat espuma, moves to a warm asparagus salad with candied cherry tomatoes and edamame, and concludes with a rösti of two potato varieties with spring vegetables, morels, and truffle tofu – three courses for 59 euros.
The Rustic Menu offers heartier fare, such as a potato-celeriac soup with fresh cheese crostini, and thin slices of braised veal shank with spring salads.
Beyond these set menus, a la carte choices include beef tartare with winter truffle, grilled cuttlefish, and a Surf & Turf of prime filet with wild-caught shrimp. Vegetarian dishes such as creamy lentils on spaghetti chitarra and a piccata of two kinds of asparagus are also available.
The team at Lamm welcomes guests with a friendly, professional approach – they ask that reservations be made by phone during opening hours. With its seasonal commitment, Michelin recognition, and a menu that balances tradition and creativity, Lamm offers a sincere dining experience in Muggensturm. Outdoor seating is available for warmer days.
Recognition
Ambience
Details
History
Concept Upscale cuisine with a large proportion of lovingly crafted vegan and vegetarian dishes. Daily lunch menu and extensive à la carte selection. Three- or four-course menu. Additional themed menus (e.g., "Free-range chicken"). Kitchen Style Dietmar Sawall stands for a consistently seasonal cuisine made from the finest ingredients. Stylistically, he sets himself no boundaries: Italian and Asian influences accentuate a foundational Baden-French orientation. Over the years, he has created an increasing number of meatless dishes, such as Breton artichoke soup with roasted pistachios, truffled organic scrambled eggs with celery purée, parmesan crisps, trumpet mushrooms, and nut butter toast. The Maïs Barberie duck with spicy wok vegetables, wild prawns, and orange is also excellent. Wine 50 selections (from Baden, France), at least eight of which are available by the glass. Atmosphere The dining room features warm color tones. Friendly, family-style service in a family-run establishment. Conclusion Relaxed hospitality with distinction.
Alongside a hearty cuisine centered around roast beef, ox cheek, and Angus steak, a vegan menu is surprisingly also part of the house's offerings, where guests can also stay overnight.
Location
