The story
Landgasthaus Zum Kreuz anchors its Badische and French cooking in the quiet town of Isny. The kitchen follows a flexible calendar rather than a rigid menu, adjusting preparations to what the season actually delivers. This measured approach earned a two ladle rating from the Schlemmer Atlas in 2026. Cooks here prioritize precise technique over heavy tradition, treating local ingredients with clear intention.
A simple fried egg appears alongside spaghetti dressed with black truffle when spring conditions align. Quail breasts rest next to braised monkfish and river trout during cooler months. The team also prepares a concentrated snail broth served directly in glass jars for guests who prefer to take a portion home. These choices reflect a kitchen that trusts its own pacing instead of chasing constant novelty, blending regional Badische staples with light French culinary traditions.
The dining room maintains a straightforward layout that keeps attention focused on the table and the passing plates. Wooden surfaces and practical furnishings create a setting where conversation flows without distraction. Guests settle into an environment that feels more like a well-run family kitchen than a staged venue. The steady service matches the unhurried preparation happening behind the pass, where French techniques meet everyday comfort.
Recognition
Details
