IN THE MIDDLE OF THE EPICENTRE OF TASTE – THE KITCHEN
Every day Spielweg declares its love to the “wild” seasonal cuisine of Baden by means of its dedicated culinary team.
After her apprenticeship with Douce Steiner and her years of travel, which included the Elmau castle and High Thai cuisine, Viki is now back in Münstertal and has most successfully taken over her father’s stove in the kitchen. Her delicious steamed wild boar Dim Sum has already become a legend!
Depending on the time of year, selected products are able to make a well-balanced appearance through Viki Fuchs’s culinary directions. Self-made, softly melting, fresh whey cheese from our own cheese factory, the most exquisite Münstertal venison delicacies, our own marinated black nuts, local berries preserved in rum and sugar … For those who have the choice …. and at Spielweg you definitely do! Because our open menu caters generously for big and small appetites alike.
NATURPARKWIRTE - SCHMECK DEN SÜDEN GASTRONOMEN
In the Southern Black Forest Nature Park, hotel owners and restaurateurs have joined forces in order to literally present the fantastic regional nature experience to their guests on a plate. A nature park host offers at least three regional main dishes to guests all year round; always with main ingredients from the nature park. Nature park hosts are closely connected to their agricultural environment as well as their own culture and traditions.
This generates benefits for all: The farmers, butchers and bakers are able to secure their livelihood through the sale of their products; the restaurateurs receive high quality and fresh produce, and you as a guest are able to experience the unmistakeable taste of the Southern Black Forest.
Our vegetables are purchased from Lindenbrunnenhof, a farm in Forchheim in Kaiserstuhl. We buy our trout, brook trout etc. fresh from the trout farm Tress in Lauchringen. The game in our kitchen is always acquired through our own hunts. And naturally, our aromatic herbs come from Sabine’s inexhaustible herb garden …
BENEFITS FOR ALL …
– the farmers, butchers and bakers are able to secure their livelihood through the sale of their produce,
– the restaurateurs receive high quality and fresh products
– and you as a guest are able to experience the unmistakeable taste of traditionally prepared dishes.
Since 2018 our kitchen management Viki Fuchs is a part of Jeunes Restaurateurs. The lively exchange, with over 350 restaurants distributed across 16 countries, provides a valuable source of inspiration and expertise knowledge. Everything revolves around the topic of aspirational cuisine and hospitality – always with a passion and the highest quality standards. This collective “spirit” provides us members with support during our daily work and encourages us to give our very best for our guests, so that they feel completely at ease here. We are proud of our membership at JRE.