Das Rössle Bernau

The story

Das Rössle Bernau | Award-Winning Baden Cuisine in the Black Forest

The kitchen and regional tradition

Good food has defined the kitchen at Das Rössle Bernau in Bernau since the family first opened their doors. This establishment specializes in Baden cuisine, building every menu around seasonal availability rather than fleeting trends. The Schlemmer Atlas acknowledged this steady approach with two spoons in its 2026 guide. Cooks prepare regional standards like venison loin and boiled beef alongside freshly caught salmon trout.

Regional plates and seasonal focus

Visitors often order the salmon trout when the Black Forest streams run clear during spring months. Venison loin arrives roasted to match the autumn harvest period, while the classic boiled beef remains a reliable winter option. These selections anchor the rotating menu and pair neatly with the local wine list. Weekly ingredient rotations reflect decades of Baden cuisine practice in the high valley.

The dining room and quiet setting

Heavy timber tables surround the main hall, which centers on a large tiled stove that radiates warmth through cold mountain nights. Families gather in the corner booths while couples claim window seats overlooking the forest canopy. The staff maintains a relaxed pace that honors the slow rhythm of Baden cuisine hospitality. Outdoor tables on the terrace offer direct views of the village square during summer evenings.