Zum Ochsen

The story

Zum Ochsen in Kernen im Remstal – Seasonal Swabian Cuisine with Michelin Recognition

Since 1648, Zum Ochsen has been a gathering place in Kernen im Remstal. Originally a guesthouse for the Lords of Stetten, it passed into civic hands in 1747 and has since been run by generations of families who kept people at the centre of their attention. That spirit remains: guests, chatter, celebrations, friends meeting, business, culture and food – all part of the Ochsen DNA.

The team, led by chef Tobias Bär, works with a clear philosophy: respect the history, connect centuries-old tradition with the present, and let guests linger, exchange ideas, or simply do nothing. The kitchen selects ingredients carefully, cooking seasonally and regionally, with only conscious exceptions. Seasonal cuisine here means a menu that changes every few weeks, replacing à la carte dishes with whatever the season brings. Classics like the gold-awarded Maultaschen – served with onion melt and potato salad – stay on the card, but the core is always fresh, local produce.

The restaurant’s Michelin Recommended status reflects this dedication. The award highlights a kitchen that balances old recipes with new compositions, never losing sight of craftsmanship. Expect dishes such as Heurahmssuppe with lime and house-cured duck breast, or Kalbsfilet with chestnut cream sauce, parsnip, chestnut gnocchi and celeriac purée. Desserts like blood orange parfait with white chocolate mousse, pistachio and a meringue homage to Württemberg show the range.

The house is evolving into a total experience: fine dining, a country butchery, and the upcoming Z.O. Bar. Private dining rooms and outdoor seating are available. The atmosphere is analogue and social – good stories, the team believes, happen around food. And at Zum Ochsen, seasonal cuisine is the means to that end.