Gasthaus Drei Könige

The story

Gasthaus Drei Könige in Renchen: Award Winning Baden Cuisine

The kitchen and regional focus

Gasthaus Drei Könige in Renchen anchors its menu in classic Badische cooking, guided by owners Silvia and Rainer Hetzel. Their kitchen treats Badische produce with quiet precision, letting the land dictate the plate. Fresh chanterelles appear when the autumn woods deliver them, while summer brings lighter preparations to the table. The approach stays grounded rather than theatrical, favoring slow reduction sauces and simple herb finishes.

Wood paneling and long evenings

Visitors settle into timber lined rooms that hold conversations well past the final course. This enduring warmth earned the Schlemmer Atlas two ladles in 2026, noting how guests linger over homemade goose liver and delicate zander fillet. A glass of local Viertele wine sits beside every meal, anchoring the evening in Badische tradition. The space feels lived in rather than staged, with heavy oak tables and low lighting encouraging unhurried conversation.

Seasonal harvest and terrace barn

Beyond the main dining area lies the Scheunenterrasse, a sheltered barn extension that opens during warmer months. Summer menus shift toward crisp vegetables and herb garnished fish, matching the changing light outside. The kitchen moves at a measured pace, allowing each preparation to finish properly before the next arrives. Every element here points toward steady hospitality, where consistency outweighs fleeting trends.