The story
Idyllically situated on the Badische Weinstrasse and the German Timber-Frame Road, Gasthof Zum Rebstock in Kappelrodeck-Waldulm has been a place of hospitality for over 260 years. The old, venerable building preserves its past through photographs, postcards and a lovingly kept guest book, while the kitchen looks decidedly forward.
The culinary team draws inspiration from three distinct landscapes: the Black Forest, the Vosges mountains and the Rhine plain. The result is country cooking that is fresh, light and deeply rooted in the region’s ingredients. This straightforward, confident approach to German country cuisine earned the restaurant a Michelin Bib Gourmand, an award that recognises good quality, good value cooking. The recognition is a natural fit for a kitchen that lets the flavours of Baden speak for themselves.
The experience extends well beyond the plate. Zum Rebstock houses a wine cellar with over 500 different wines, with a strong focus on Baden’s best growers and estates, supplemented by international selections. The restaurant also operates its own distillery, adding another layer of craft to the property. With a spacious terrace, a welcoming atmosphere suitable for children, and guest rooms for those who wish to linger, this is a place that rewards a leisurely visit.
Recognition
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Details
History
good quality, good value cooking
Idyllically located historic tavern with wood paneling from 1750. Serves Black Forest specialties, offers 500 wines, and features guest rooms.
Concept Traditional half-timbered house on the Baden Wine Route, in family ownership for generations. Culinary Style Karl Hodapp, a student of Witzigmann, was one of the key pioneers in popularizing Nouvelle Cuisine – he has remained faithful to its guiding principles to this day. At the “Rebstock”, you’ll find partridge breast with chive cream sauce and turnips; young venison medallions are enveloped in paper-thin pancakes, accompanied by autumn cabbage and potato-chestnut biscuits. Regionalism is both an aspiration and reality: therefore, pike dumplings are served instead of sea fish, and thin slices of suckling pig with a robust cream made from smoked Black Forest trout replace vitello tonnato. Excellent desserts: white chocolate parfait with saffron and house-made kirsch. Wine The 18th-century wine cellar stores around 500 wine labels. The focus is naturally on Baden. The wines by the glass are from their own vineyards. Atmosphere Classic country inn chic, idyllic terrace overlooking vineyard slopes. Warm, welcoming service. Verdict Classic enjoyment featuring terroir in both the kitchen and dining room.
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