Gasthof Engel

The story

Gasthof Engel Appenweier: Award-Winning Baden Cuisine in the Ortenau

A Return to Roots in the Ortenau

At Gasthof Engel in Appenweier, chef Karl-Heinz Lott refines Baden cuisine using techniques gathered during stints at top kitchens across Europe. After training in Achern and cooking in locations like the Albergo Giardino in Ascona, he returned to his hometown to shape the culinary identity of this Ortenau institution. His work has drawn consistent praise from guidebooks, securing two spoons in the Schlemmer Atlas for 2026. The kitchen pairs that European background with a strict focus on fresh ingredients sourced from the surrounding orchards and vineyards.

Game Meats and House Spirits

Venison occupies a prominent spot on the menu, delivered directly from hunters in Nesselried rather than distant suppliers. The meat is prepared with expertise that respects the hunting heritage of the Vollmer-Lott family, who have run the establishment since 1898. Diners also encounter the estate's commitment to regional products through a selection of fruit schnaps distilled on-site from their own harvest. These spirits accompany excellent Baden wines pulled from local cellars, completing a meal deeply tied to the microclimate of the foothills.

Historic Ambiance and Modern Comfort

The Vollmer-Lott family has managed this village centre since 1898, preserving an interior defined by oak parquet floors and wooden paneling that frame the carved wooden figures on the table lamps. Recent upgrades include an infinity outdoor pool offering views over meadows and orchards, plus a restaurant garden terrace designed for sixty guests. The property balances more than a century of hospitality with contemporary additions like a spacious family apartment, ensuring the space feels both grounded in tradition and ready for new guests.