Das garbo zum Löwen

In the restaurant of Zum Löwen hotel, located in the centre of the village, the attractive decor embodies a combination of rural charm and elegance, with warm wood finishings, a tiled stove, pretty fabrics and high-quality tableware. At the helm, Marcel Kazda cooks up ambitious cuisine with classical foundations and seasonal influences – the quality of the produce is excellent. Well-thought-out, sophisticated and intensely flavoursome dishes come in two set menus comprising four to six courses: Inspiration à la Kazda Menu and Low-Carb Menu – an appealing contemporary alternative that steers clear of refined sugar. The individual courses of these set menus can also be ordered à la carte. At lunchtime (Wed-Fri), they serve a few classics such as Caesar salad or Wiener schnitzel in addition to the Business Menü. To accompany the set menus, there are excellent wine pairings, as well as fantastic non-alcoholic alternatives. Philipp Spielmann, an experienced sommelier, heads the outstanding front-of-house team.

• Two-menu structure with clear intent: an “Inspiration” menu alongside a Baden-rooted menu, both built in 4 to 6 courses.
• Hotel dining without hotel blandness: rural materials and a tiled stove, paired with a Michelin-level, detail-driven kitchen.
• Pairings beyond wine: strong alcohol-free pairings sit alongside the wine programme.

Ingredient stars

• Seasonal Baden produce: vegetables and fruit handled with high-level technique, used as more than garnish.
• Sauce work and classic stocks: a kitchen that leans on depth, reduction and precise seasoning.
• Fish and game in rotation: menus move between freshwater and sea fish, then into meat and game courses as seasons change.

Format

• Two set menus (typically 4 to 6 courses), plus à la carte.
• A midweek business lunch is served Wed to Fri.

Style

• Classical foundations with a seasonal, produce-forward direction, fine French technique filtered through Baden.
• Pairings are a big part of the experience, including alcohol-free options.