The story
Gasthof Löwen Raithaslach in Stockach anchors its Baden-Mediterranean cooking in four generations of the Uhrenbacher family. Harald Uhrenbacher leads a kitchen that prioritizes sustainability and ingredients sourced directly from the region. Herbs grow in the restaurant's own garden and finish dishes tableside. The approach balances traditional Baden specialties with lighter Mediterranean touches, ensuring every plate reflects current seasons rather than a static menu.
The kitchen prepares house-style self-scrapped spätzle daily, mixing local flour and eggs to achieve a texture that holds sauce well. Regional butchers supply meats that undergo careful processing, resulting in dishes that emphasize ingredient quality over heavy seasoning. During Badischer Tapas Abends, these components appear as small plates, letting visitors taste the range from herb-garnished sides to substantial pork selections.
The dining rooms maintain a ländlich-gemütliches atmosphere across a main gastraum, a separate side room, and a beer garden. The capacity shifts easily between intimate settings for two and larger events holding up to seventy-five guests. Summer service moves outdoors, where the terrace and beer garden place diners near the herb garden that supplies the kitchen. This spatial arrangement mirrors the restaurant's focus on open-air freshness and relaxed regional hospitality.
Harald Uhrenbacher directs special occasions such as the Wine & Dine gourmet evening, presenting a five-course menu accompanied by bottles from Weingut Dr. Heger. These events showcase creative recipes that expand upon the daily repertoire while respecting regional roots. House-made limonade and spritzy aperitifs provide refreshing counterpoints to heavier Baden preparations. Recurring Tapas nights invite diners to navigate the menu through small plates, revealing how the kitchen handles both classic textures and modern sharing habits.
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