The story
That is the invitation at Lamm Rosswag, a hotel and restaurant tucked into the village of Rosswag near Vaihingen an der Enz. The kitchen’s modern cuisine, rooted in regional ingredients and precise technique, has earned a Michelin star – a quiet confirmation of the care that goes into every plate.
Dinner unfolds in either a four-course or five-course format, called the Sterne-Schnuppermenü (star-tasting menu). A vegetarian version is available on request, reflecting the kitchen’s versatility. On Saturday lunchtimes, a shorter four-course lunch menu offers the same ambition in a lighter rhythm. For those who love a classic, the Klassiktime series places a changing four-course menu around the Swabian Rostbraten (roast beef) – a nod to regional comfort, elevated.
The wine selection is extraordinary. Lamm Rosswag follows the VDP classification system, sourcing wines from top growers across Württemberg and beyond – from Fellbach to the Nahe and Pfaffenhofen. Each bottle is chosen for its authentic taste of terroir. For those who prefer no alcohol, a thoughtful non-alcoholic pairing from Manufaktur Jörg Geiger uses fruit, vegetable, and herb creations to mirror the complexity of the meal.
The restaurant is open Thursday through Saturday, with a Saturday lunch service adding a midday option. With outdoor seating available when weather allows, and a parking area for easy arrival, Lamm Rosswag makes it simple to slow down and settle in. The team’s motto – arrive, feel good, enjoy – is more than words; it is the rhythm of the house.
Recognition
Ambience
Details
History
High quality cooking
A stylish inn with cozy guest rooms, a butcher shop, and gourmet cuisine – run by Steffen and Sonja Ruggaber. They offer creative menus with up to six courses, plus an optional wine tour.
Concept Rural fine-dining restaurant featuring a six-course tasting menu, with a vegetable menu available upon advance reservation. Culinary Style Steffen Ruggaber's thoughtful cuisine, characterized by an almost dance-like playfulness, is a genuine surprise in the tranquil village of Rosswag. The numerous details in each dish are by no means an end in themselves; they consistently achieve a refined balance. This is beautifully evident, for example, in the starter beef tartare with beetroot, plum, shiso, sesame, ponzu, and smoked tofu. Similarly, the aromatic mosaic works wonderfully with turbot served with cauliflower, mango, kalamansi, Jaipur curry, and coffee. In contrast, the Muscovy duck with bay jus, parsnips, and cassis offers a classically harmonious experience. Wine Excellent selection, deliberately featuring only wines from Germany's finest winemakers. Atmosphere Carefully modernized interior within a historic half-timbered building. Exceptionally warm service, guided by Sonja Ruggaber as a charming hostess. Conclusion A premier culinary experience in the half-timbered heart of the wine village.
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