Forsthaus Heiligkreuz

The story

Forsthaus Heiligkreuz, Bingen am Rhein: German Cuisine in a Historic Forest Lodge

A forester's legacy in the Binger Wald

The Forsthaus Heiligkreuz occupies a site in Bingen am Rhein that has supported local hospitality since 1865, when the building functioned as a forester's residence. Historical accounts note the forester's wife was mandated to run an inn within the walls at that time. The property transitioned to a dedicated forest inn in 1972 and underwent a careful renovation upon reopening in 2017. Today the venue stands deep within the Binger Wald, providing diners with elevated views of the Rhine while maintaining the authentic character of its origins. A Schlemmer Atlas award underscores the restaurant's reputation for combining scenic surroundings with comforting, grandmother-inspired recipes.

Maximilian Engler and modern German cooking

Maximilian Engler directs the kitchen with a philosophy centered on quality ingredients and regional sourcing. Born in Darmstadt and raised in Eltville, Engler operates two venues where he prioritizes craftsmanship and genuine flavor profiles. His cooking style respects traditional foundations while introducing contemporary elements that keep the menu dynamic. This approach ensures German gastronomy remains relevant, relying on fresh produce and carefully selected regional partners rather than fixed menus.

Game, black angus, and seasonal plates

The menu shifts with the seasons, featuring fresh game delivered directly from the Binger Wald. Standout preparations include a crispy roast goose leg served with aromatic apple red cabbage and handmade potato dumplings. Premium Black Angus beef appears as rump steaks finished with herb butter or peppercorn cream, grilled until seared to a perfect golden brown. Lighter options range from wild herb salads with house-made dressing to creamy cheese spaetzles tossed with fried onions.

Regional wines and sweet desserts

The beverage list complements the kitchen with handpicked wines sourced from local vintners across the region. Guests can also select from special craft beers. Apple cider and fruit spritzers offer lighter alternatives suited to warm days. Tea varieties and fresh coffee complete the hot drink selection. Sweet finales arrive as homemade chocolate soufflés or crème brûlée, served alongside bourbon vanilla ice cream or seasonal fruits.