The story
Gasthaus zum Kaiserstuhl operates as a focused regional kitchen in Oberrotweil, drawing its core philosophy from the surrounding forests, meadows, and gardens. Ingredients travel short distances across the valley, featuring vegetables from local plots and hard cheeses from markets in nearby Colmar. The team maintains close ties with Black Forest farms raising organic beef and goat, while the kitchen also incorporates venison and wild boar from local hunts. This grounded approach to regional German cooking ensures every plate reflects the immediate landscape.
The winter lineup features house-baked wild pâté served with quince jelly and sunflower salad, progressing to a clear venison consommée. Main courses shift between lamb shoulder paired with pearl onions and poppy seed dumplings alongside fresh market vegetables. Guests can reserve seats in the vaulted cellar for six-course wine menus hosted by local vineyards such as Bercher Burkheim and Schätzle Schelingen. These evening tastings pair seasonal preparations with carefully selected Riesling and Pinot gris from the Kaiserstuhl slopes.
Visitors step into one of the oldest inns in the Kaiserstuhl region, where plank floors and sturdy wooden chairs establish an unpretentious setting. The space retains its original character, complete with modest decorative touches and a small on-site distillery. Recognition from the Schlemmer Atlas highlights how this straightforward Kaiserstuhl cuisine continues to earn trust through consistent, locally rooted meals served in the historic timber interior.
Recognition
Ambience
Details
History
One of the oldest inns in the Kaiserstuhl with an authentic character, guest rooms, and a small distillery. You'll find wooden furniture, plank flooring, and lovely decor. Very charming!
Location
