Storchen

The story

Storchen Bad Krozingen: Michelin-Starred Regional Cuisine at the Foot of the Black Forest

The Kitchen and Tradition

At Storchen in Bad Krozingen, regional gourmet cooking blends Baden heritage with contemporary precision. Fritz and Jochen Helfesrieder have shared the pass for fifteen years, steering a fourth-generation operation that occupies a former 1764 farmstead. Jochen completed his training in starred establishments across Germany and Switzerland before returning to anchor the family legacy. This disciplined sourcing sustained a Michelin star rating and repeated three-star endorsements from Der Feinschmecker.

Seasonal Highlights

The kitchen structures its seasonal cuisine around shifting tasting formats, with a fully planned vegetarian option woven into every cycle. Regular favorites include the twice-prepared Adlerfisch tartare, layered with red beet, lime, passion fruit, and toasted buckwheat. Cold months bring venison loin sourced from local hunts, paired with a traditional salted pretzel dumpling. Each November, the team highlights the Mangalica wool pig harvest, dedicating the entire service to heritage breeding techniques and slow curing methods.

The Dining Room

The historic interior preserves its original tiled stove, now framed by carefully restored masonry and uncluttered sightlines. Crisp white linens cover every table, while restrained floral arrangements maintain a relaxed tone throughout the evening. Liza and Annemarie Helfesrieder direct the floor service, working in lockstep with the kitchen to ensure steady pacing. A standing cellar holds approximately two hundred references, providing straightforward pairings for the rotating Baden-inspired cuisine.