The story
At the Schlosshotel Friedrichsruhe in Zweiflingen, near Öhringen, Le Cerf stands as a beacon of classic French haute cuisine. Under the direction of Chef Boris Rommel, the restaurant has earned two Michelin stars, a testament to its unwavering commitment to culinary excellence. Rommel, described as a “chef with a flat cap and tattoos,” is known for his modern interpretation of traditional French techniques, always using the finest regional products. His philosophy is clear: to reinterpret the perfection of French cuisine in a contemporary style, aiming for maximum refinement in both taste and presentation.
Boris Rommel’s path to the top is marked by rigorous training in some of Germany’s most prestigious kitchens. After his apprenticeship at the one-star Restaurant Erbprinz, he honed his skills at the Colombi Hotel in Freiburg, the two-star Schlosshotel Bühlerhöhe, and the Villa Hammerschmiede. He first arrived at Friedrichsruhe as a sous-chef in 2011, and in 2016, he returned as head chef, earning his first Michelin star within the year. In addition to the two Michelin stars, Rommel was named “Chef of the Year” in 2022 and is consistently ranked among Germany’s top chefs.
Le Cerf is the flagship of the hotel’s four restaurants, offering a refined setting for a multi-course menu. The kitchen is equally attentive to dietary preferences, preparing vegan menus upon request with advance notice. The restaurant’s awards—including three toques from Gault&Millau and top rankings in the Hornstein ranking—underscore its status as a destination for serious gastronomy. Guests can also book the Chef’s Table for a more intimate, behind-the-scenes experience. The wine list is noted for its interesting selections, complementing the classic French cuisine that defines the restaurant’s identity.
Recognition
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Details
History
Excellent cooking
Concept Classic gourmet restaurant located in a luxurious country and castle hotel. The menu concept features a "Chef's Menu," 5 or 6 courses, and a vegetarian menu titled "Légumes"; all courses are also available for individual ordering. Culinary Style Boris Rommel has bestowed a contemporary refinement upon this longstanding institution of classic haute cuisine. Dishes from the grande cuisine repertoire thus emerge in an entirely new light. The legendary goose liver Gugelhupf with yogurt and cherries, for instance, has been transformed into a masterpiece of modern finesse. The same holds true for the Breton turbot served with beurre blanc, peas, and chanterelles. The main course of free-range rooster slow-cooked inside a pig bladder represents a true masterclass. How passionately Rommel bridges the divide between classical tradition and postmodern innovation is further evidenced by his dessert interpretation of the Prince Pückler ice bomb. Wine An excellent selection of European classics; the castle wine cellar has long been renowned above all for its outstanding French wines. Atmosphere Timeless luxury characteristic of an elegant grand restaurant, distinguished by flawless distinction in service. Conclusion Impeccable hospitality and first-rate ambiance—an absolute feel-good experience!
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