Krietsch

The story

Krietsch – Michelin-Recommended Country Cooking in Schwäbisch Gmünd

Restaurant Krietsch – Regional Country Cooking in Schwäbisch Gmünd

In the historic Fuggerei district of Schwäbisch Gmünd, Restaurant Krietsch occupies a striking Kreuzgrat-Gewölbe (cross-vaulted) dining room that seats 60 guests. The atmosphere is one of “stimmungsvolle Gemütlichkeit” – atmospheric coziness – making it a fitting setting for the restaurant’s Michelin Recommended status.

Master chef Marcus Krietsch, whose career includes seven years as a one-Michelin-starred head chef and experience running large-scale events for industry and business, leads the kitchen. Since 1996, his name has stood for reliability and exceptional quality in hospitality. Day-to-day, chef Marc Kümmerle and his team craft the menu, while restaurant manager Sarah Schimpf oversees service and a carefully curated, growing wine list.

The cuisine is described as “international schwäbische Küche” – a modern take on regional country cooking that draws primarily on local products. The restaurant’s mantra is “Frische ist Trumpf” (freshness is key), and the kitchen builds compositions around seasonal, regional ingredients. The weekly lunch menu offers a changing selection: a starter of beetroot carpaccio with goat cheese and walnuts, a main of fried zander fillet with champagne cabbage and balsamic lentils, or a dessert of homemade oven-schlupfer with apple and cinnamon ice cream.

For special occasions, the team creates full tasting menus. A recent Easter menu featured a beetroot tartare with mustard caviar and lemon salt, followed by a choice of bardied pork fillet with mushrooms and wild garlic risotto, or a vegetarian wild garlic risotto with a slow-cooked egg and caramelized walnuts.

Krietsch also offers a shop where guests can take a piece of the restaurant home – ready-made dishes without preservatives or flavour enhancers. The restaurant is closed on Mondays and Sundays, and open for lunch and dinner Tuesday through Saturday.