The story
Metzgereigasthof Rebstock near Lahr defines its identity through a working butcher shop and direct ties to surrounding farms. Trained meat sommeliers oversee the meat business, ensuring quality from source to plate. As members of the Naturpark-Wirte association, the kitchen commits to buying products from local growers. This regional focus supports the area's agriculture while delivering at least six seasonal main dishes and a dedicated regional menu throughout the year.
The Badische menu showcases robust preparations rooted in local tradition. Standout offerings include Schäufele served with potato salad and leaf salad, or Jägerbraten paired with handmade Spätzle and fresh vegetables. The kitchen also prepares Sauerbraten with noodles and salad, alongside classic choices like pan-fried Schnitzel with croquettes. Daily fresh lunches are available for takeaway, featuring items such as Wurstsalat with Brägele and Bibeleskäse. These dishes capture the essence of Baden cooking using ingredients harvested nearby.
The Schlemmer Atlas awarded the Gasthof one spoon, recognizing the blend of professional standards and a familial atmosphere. Guests enjoy modern guestrooms and cozy family quarters within the Naturpark hotel setting. A beer garden extends the dining experience outdoors during pleasant weather. The team manages party services and private events, creating adaptable menus for celebrations while maintaining the same attention to regional produce.
Recognition
Ambience
Details
Location
