Bachofer

The story

Bachofer: Michelin-Starred Fusion Dining in Waiblingen

Atmosphere & Setting

Bachofer occupies the second-oldest building in Waiblingen, a former pharmacy from 1647. The interior blends historic timber framing with contemporary design, creating a space that feels both refined and welcoming. The main restaurant seats 45 guests, while the fully glazed Ess-Bar offers ten seats around the open kitchen, where diners can watch the team at work. In warmer months, the summer terrace adds an outdoor option with torchlight and sunset views.

The Cuisine

Chef Bernd Bachofer’s cooking is described as progressive and aromatic, drawing on Mediterranean, global, and particularly East Asian influences. His travels through Southeast Asia, Japan, and China have shaped a style that combines regional produce with techniques from those cuisines. The kitchen also uses molecular elements where they enhance the dish, but the product itself remains central. This is a kitchen that values substance and consistency over flashy luxury. The cuisine is best described as Fusion, blending European foundations with Asian precision.

Sourcing Philosophy

The team prioritises exceptional ingredients. Vegetables and dairy come from regional producers. Fish is line-caught or from sustainable aquaculture: wild salmon from the Faroe Islands, sea bass from the Atlantic, and Hiramasa kingfish from Australia. Meat includes Silver Hill duck, Swabian-Hall pork, Iberico, and Wagyu from Japan or Australia. Seafood is chosen for quality and traceability. The restaurant even imports premium soy sauce and mirin from Japan, and uses a regional miso from the Black Forest. This dedication to sourcing underpins every dish.

The Team

Bernd Bachofer trained in classic German kitchens, then worked in Switzerland, Bangkok, and with Jörg Müller on Sylt. He earned his first Michelin star at Restaurant Zum Hirschen in Fellbach, and has held one star at Bachofer since taking over in 2003. His kitchen is led by chef Benjamin Ege, who has been with the team since 2013. The service team is headed by Mario Völpel, a sommelier with a strong wine passion. The restaurant’s Fusion cuisine is executed by a young, energetic crew, including apprentices and Vietnamese-born cook Van Nghi Đặng, who brings a personal connection to pho and Asian flavours.

Private Dining & Events

The upstairs room “Pranger11” accommodates 12 guests for private dinners, wine tastings, or small meetings. The restaurant also offers catering and take-home boxes, such as the seasonal Easter Box. Regular events like the Open Kitchen Party bring together Michelin-starred guest chefs and winemakers, reflecting the convivial spirit of the house.

Recognition

Bachofer has been awarded one Michelin star, a mark of the kitchen’s consistent high quality. The star is a natural outcome of the team’s focus on ingredient integrity and creative, balanced cooking. For anyone seeking sophisticated Fusion cuisine in a historic setting north of Stuttgart, Bachofer delivers an experience that is both grounded and adventurous.