Asia.
France.
South Baden.
At the pass since 2014.
Head chef, managing partner and JRE Vice President — but above all a cook by conviction. Nicolai Wiedmer brings together the aromas of Asia, the classics of France and the produce of South Baden into a cuisine with a clear signature: honest, full of character, acid-driven.
Acidity is our language.
Not as an effect, but as structure. It makes the dishes light and precise — and lets the produce taste brighter.
Where the aromas
come from.
Asia
Acidity and heat, fermentation, clear broths — the seasoning that holds it all together.
France
Sauces, stocks, craft. The technique that gives every plate its foundation.
South Baden
What grows and swims on our doorstep — from regional farmers and fishers, in the rhythm of the season.
Each line
a course.
Lieblingsmomente — our suggestion for your evening: fish and meat on the left, vegan on the right. You choose line by line, and we serve your menu from it.
Sourced from
the very best.
Bread and butter are made in house, the rest comes from producers we know — piece by piece.
Great cuisine
begins earlier.
With the people who deliver: regional farmers and fishers, the cheese from affineur Van Tricht in Belgium, the drinks pairing by sommelière Atlanta Lehmann. For us quality is a chain — from producer to pass.