Storchen

The story

Storchen in Unterkrozingen: Michelin-Starred Classic Cuisine from a Family-Run Hotel

Storchen: Where the garden meets the plate

In the small town of Schmidhofen, near Bad Krozingen, the Helfesrieder family has been running Storchen for four generations. It is a hotel and restaurant where the kitchen’s philosophy is simple: “Mit den Füßen in der Region und dem Kopf in der Welt” – feet firmly in the region, head open to the world. That commitment earned them a Michelin star, a Gault Millau rating of 17 points, and a decade-long membership in the Jeune Restaurateur association.

Seasonal, self-grown, sustainable

The restaurant grows much of its own vegetables in the family’s Bauerngarten, and what cannot be harvested there comes from neighbouring farmers. This farm-to-table approach is not a marketing claim; it is the daily reality of the kitchen. The result is a Classic Cuisine that is both grounded and inventive – dishes that let the produce speak for itself, whether in the “Der große Storch” menu or the vegetable-focused “Der Gemüse Storch”. Guests can also order à la carte from “Einfach Storchen” or choose a weekday lunch menu.

A warm, family-run atmosphere

The Helfesrieders – four generations under one roof – run the place with a sense of hospitality that feels natural, not rehearsed. The dining room is relaxed, the service attentive. Lunch service runs Tuesday through Thursday and Saturday, dinner Tuesday through Saturday. Sunday and Monday are quiet days in the restaurant, though the hotel is open throughout.

Beyond the restaurant

Storchen also offers a “GenussKiste” – a vending machine stocked with prepared dishes for takeaway, available around the clock. It is a small, practical nod to the family’s understanding of hospitality: good food should be accessible, even when the kitchen is closed.