The story
Restaurant 15 in Bad Dürrheim serves Baden cuisine through the precise lens of Chef Hannes Eberhard. His method earned a 1.5 spoon rating from the Schlemmer Atlas, recognizing how he modernizes regional classics without losing their core identity. He treats historical techniques as flexible frameworks rather than rigid rules. Temperature control and reduced fat content define his current execution.
The menu highlights lean proteins handled with quiet confidence. Calves sweetbread arrives glazed with truffle jus, its texture softened by slow reduction rather than heavy sauces. A chilled crab cocktail offers bright acidity alongside subtle brine notes. Chicken fricassee rounds out the savory selections with a restrained, herb-forward broth. These Baden dishes demonstrate how traditional recipes adapt to contemporary pacing.
Diners settle into an urban setting that deliberately avoids ornate decor. Large windows frame the adjacent Rosengarten within the Kurpark, bringing natural light into the evening service. The layout prioritizes clear sightlines between tables and the open pass. Staff move with practiced efficiency without interrupting conversation. Quiet acoustics keep the space comfortable during peak hours.
Recognition
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