The story
Eckert | Fine Dining sits in Grenzach-Wyhlen, a quiet town at the meeting point of Germany, France, and Switzerland. It is not a culinary metropolis, yet the father-son team of Rainer and Nicolai Wiedmer has turned this hotel restaurant into one of the country’s most exciting addresses. Their modern cuisine is rooted in the southern Baden region, but the ambition is international.
Nicolai Wiedmer, the young Michelin-starred chef, leads a team of around thirty. He sees himself not just as a cook but as a host. His goal is to welcome each guest and, in his words, “literally embrace them with his knack and art – more intensively and for longer than they are used to.” Every course aims to break new ground while still feeling like home.
The Wiedmers have earned a Michelin star and three toques from Gault&Millau. GEO magazine listed the restaurant among the 100 most beautiful hotel restaurants in Germany. These awards feel like a natural step in Nicolai’s career, but he has not stopped there.
The dining room reflects the same care as the kitchen. The hotel, a family-run design property since 2014, is furnished with pieces from Vitra and Polyform. Guests can choose from a business lunch, a small tasting menu, or the full tasting menu and à la carte options. The wine list is worth exploring, and the team offers “sharing moments” for those who want to linger.
Eckert is a place where modern cuisine meets genuine hospitality – a Michelin-starred experience that feels personal rather than distant.
Recognition
Ambience
Details
History
High quality cooking
Concept A casual fine-dining restaurant at Hotel Eckert featuring two menus (one of them vegan) as well as à la carte dishes. During the week, it offers a business lunch and a small tasting menu. Cuisine Style Chef Nicolai Wiedmer’s preference for Asian flavors is reflected in a product-focused kitchen that places vegetables at the center. Fish and meat can be added to the dishes. Turbot is served with Thai curry and kaffir lime, while the pork belly comes with cucumber, shiitake mushrooms, XO sauce, and miso. The vegan menu retains the same components, primarily swapping out the main ingredients—a leek and nori roll in place of the turbot, or tempeh instead of the pork belly. Wine Sommelier Atlanta Lehmann focuses on regional selections and offers an extensive list of 350 wines. Fifteen wines are available by the glass. Atmosphere Natural tones and a large window front offer views of the greenery outside. The seating features comfortable Vitra chairs, and the service is exceptionally friendly. Conclusion A relaxed dining experience at the tri-border region.
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