The story
In Remchingen, Landgasthof Zum Hirsch anchors its menu in Badische tradition while drawing inspiration from the Mediterranean coast. The kitchen presents dishes like dry aged veal filets alongside regional specialties such as schnitzel from Schwäbisch Hällischer pork. This dedication to focused cooking received two and a half ladles from the Schlemmer Atlas, highlighting a menu that balances regional ingredients with refined technique.
The culinary approach emphasizes texture and careful preparation over heavy rustic fare. Menus feature mousseline of white vine tomatoes paired with grilled eggplant caviar and smoked rockfish. A quail cassoulet incorporates sweet potato and ginger, demonstrating a reach beyond standard borders. Crisp-fried sea bass appears with orange-saffron butter and lemon risotto, showcasing the kitchen's command of classic sauces.
Local sourcing remains central to the Badische identity found here. Guests can order roast chicken from Wanzenau accompanied by chanterelles in cream and homemade linguine. The meat course often features back, belly, and shoulder of black Iberian land pig served with green bean cassoulet and glazed pearl onions. Cheese plates offer raw milk varieties from Maitre Affineur Waltmann, presented with caramelized walnuts and fig mustard.
The dining room sits within a timber-frame building dating back to 1688. Located between Karlsruhe and Pforzheim, the inn offers a cozy atmosphere that complements the focused menu selection. Patrons can enjoy meals indoors or move to the terrace and garden during warmer months. The setting provides a relaxed backdrop for both the three-course lunch menus and the extensive dinner offerings.
Recognition
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