The story
Gourmet-Restaurant Le Cerf serves as the culinary heart of the Wald & Schlosshotel Friedrichsruhe, housed within an eighteenth-century hunting lodge surrounded by forty-four thousand square meters of parkland in Zweiflingen. Küchendirektor Boris Rommel steers the kitchen toward sustained distinction, holding two Guide Michelin stars for eight consecutive years. His dedication to gourmet cuisine balances technical precision with consistent output, a record confirmed by his Rolling Pin Award as Upcomer of the Year in 2018 and his designation as Cook of the Year in 2022.
The dining area conveys classic elegance, framing the glass-fronted kitchen for clear observation. A dedicated Chef's Table Room accommodates up to eight guests separated by a hair-thin glass partition, offering an intimate view of the preparation process. Diners watch Boris Rommel and his team execute exclusive menus in real time, tracking the manual dexterity and professional tricks employed during service. This setup invites guests to engage with the mechanics of gourmet cooking while receiving personalized attention in a quiet setting.
Located in the Hohenloher Land, the restaurant shares its grounds with extensive spa facilities and a twenty-seven-hole golf course. This broader resort environment positions the meal as part of a complete retreat, linking the focus of the kitchen with the wellness amenities available to visitors. The historic Jagdschloss architecture anchors the modern service in a recognizable sense of place, ensuring the building's character complements the rigor of the food. The setting underscores the importance of gourmet cuisine as a defining feature of the estate.
Recognition
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Excellent cooking
The gourmet restaurant at the Wald & Schlosshotel Friedrichsruhe, an 18th-century hunting lodge, captivates with its classic elegance. Boris Rommel delivers outstanding entertainment at the Chef's Table.
Nostalgic-rustic restaurant with hunting decor, tables dressed in pristine white linens, and dishes centered around Wiener schnitzel, pink venison leg, and onion roast beef.
Concept Classic gourmet restaurant located in a luxurious country and castle hotel. The menu concept features a "Chef's Menu," 5 or 6 courses, and a vegetarian menu titled "Légumes"; all courses are also available for individual ordering. Culinary Style Boris Rommel has bestowed a contemporary refinement upon this longstanding institution of classic haute cuisine. Dishes from the grande cuisine repertoire thus emerge in an entirely new light. The legendary goose liver Gugelhupf with yogurt and cherries, for instance, has been transformed into a masterpiece of modern finesse. The same holds true for the Breton turbot served with beurre blanc, peas, and chanterelles. The main course of free-range rooster slow-cooked inside a pig bladder represents a true masterclass. How passionately Rommel bridges the divide between classical tradition and postmodern innovation is further evidenced by his dessert interpretation of the Prince Pückler ice bomb. Wine An excellent selection of European classics; the castle wine cellar has long been renowned above all for its outstanding French wines. Atmosphere Timeless luxury characteristic of an elegant grand restaurant, distinguished by flawless distinction in service. Conclusion Impeccable hospitality and first-rate ambiance—an absolute feel-good experience!
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