Gasthaus zum Kreuz

The story

Gasthaus zum Kreuz: Swabian Cooking in Stetten am kalten Markt's Historic Timber House

The Kitchen and Regional Focus

Yannick directs the kitchen at Gasthaus zum Kreuz in Stetten am kalten Markt, where the focus rests firmly on regional and seasonal produce. The team prepares dishes with deliberate care, balancing traditional Swabian cooking with a distinct gourmet approach. This commitment to quality has garnered recognition, including two ladles in the Schlemmer Atlas guide, reflecting the consistency found in preparations like the Hegau beef broth or the label rouge salmon.

Signature Preparations

Guests frequently return for the Hettinger trout served whole, often finished with almond butter and parsley potatoes. The kitchen also commands attention with its Wiener Schnitzel from veal, paired with lingonberries, and the substantial Zwiebelrostbraten that comes with roasted onions and homemade knöpfle. Home cooks will recognize Yannick's interpretation of Omas Kalbsmaultaschen, where veal dumplings appear alongside caramelized onions, proving that comfort food can sit comfortably alongside refined technique.

The Historic Setting and Service

The dining room occupies a monument-protected timber-framed structure dating to 1553, preserving centuries of architectural history within the town center. Inside, the tastefully furnished guest room provides a warm backdrop for long conversations over meals. Veronica leads the service team, guiding diners through a selection of wines and spirits that complement the rich flavors of the menu. Free parking sits directly outside, ensuring easy access for visitors arriving by car.