The story
Landgasthaus Engel in Höchenschwand grounds its Badische cooking in decades of local farming. Michael Stiegeler runs the kitchen alongside his family, sourcing ingredients directly from their own pasture. The seasonal menu features tender cuts from their cattle and straw-fed pork. The Schlemmer Atlas awarded the establishment one and a half spoons in 2026 for this commitment to natural produce.
The Engelhof traces its roots back to 1899, when the Stiegeler family first welcomed travelers through the southern Black Forest. That generational stewardship still dictates how meals are prepared today. The current operator keeps the menu anchored to daily farm deliveries rather than imported goods. Clean preparation methods highlight the natural sweetness of root vegetables and the rich texture of homegrown meats. This dedication to regional Baden dishes has earned consistent praise from culinary guides.
Stepping inside reveals a pension layout designed for relaxed stays rather than formal hotel routines. Each room includes a private bathroom and wireless internet while large windows frame distant views of the Hochrhein valley. The main dining hall seats seventy-five guests and opens regularly for private celebrations. The attached beer garden extends the space into summer, drawing in motorcycle touring groups and local walkers.
Recognition
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