The story
Gasthof Hecht in Sulz am Neckar anchors a steady approach to Baden cooking, guided by owner-chef Andrej Zabcic since he took over the family property in July 2021. His training across England and Cologne informs a straightforward kitchen philosophy that prioritizes seasonal produce from nearby farms. Every plate begins with locally sourced ingredients, and the daily menu rotates to reflect actual availability. Melanie Zabcic manages the floor alongside him, ensuring the kitchen’s output meets the pace of the dining room.
The dining space sits directly in the historic center, where timber wall panels and comfortable seating create a grounded environment. Guests often use the eight attached guest rooms for weekend retreats, extending their stay beyond a single meal. The team has also aligned its operations with practical sustainability, switching to compostable takeaway containers made from sugar cane and recycled PET. This attention to material detail keeps the focus squarely on the food rather than unnecessary ceremony.
The 2026 Schlemmer Atlas awarded the venue one and a half ladles, specifically noting the reliable preparation of game and freshwater fish. Those proteins anchor a rotating lunch program that pairs a meat option with a fully plant-based alternative every weekday. Evening service continues with refined Baden cuisine, finished by house-made desserts and a compact cocktail list. The kitchen avoids heavy sauces, letting roasted vegetables and simple pan juices carry the flavor.
Recognition
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