Eckert | Fine Dining

This fine dining restaurant is as chic as the designer hotel of the same name. Whether in the conservatory or the lounge area, the modern, minimalist decor feels both cosy and stylish. In the kitchen, young chef-patron Nicolai Peter Wiedmer demonstrates his mastery of classic cookery as well as his creative flair – he also likes to incorporate Asian flavours. In the evening, the set menu (Lieblings Momente) can also be served in a vegan version. At lunchtime, two smaller tasting menus (one vegan) are served, as well as the business lunch. The fabulous wine list comprises around 450 labels, with recommendations to pair with the set menu. In summer, head out to the lovely terrace.

Father-Son Culinary Duo

• The restaurant is run by a father-son team, Rainer and Nicolai Wiedmer, who blend modern fine dining with their South Baden roots, creating a unique culinary experience in Grenzach-Wyhlen.

Award-Winning Recognition

• Eckert has not only earned a Michelin star but also multiple accolades, including being named one of the 100 most beautiful hotel restaurants in Germany by GEO magazine.

Emphasis on Hospitality

• Nicolai Wiedmer sees himself not just as a chef but as a host, aiming to create a warm and welcoming atmosphere that embraces guests, enhancing their dining experience beyond just the food.

Signature Ingredients

• Monkfish Medallions: A highlight of the menu, these medallions are sourced from sustainable fisheries, known for their firm texture and mild flavor, making them a favorite among seafood lovers.
• Black Tiger Shrimp: This ingredient is celebrated for its sweet, succulent meat and is often featured in appetizers, showcasing the restaurant's commitment to high-quality seafood.
• Ricotta Gnocchi: Made in-house, these gnocchi are crafted from fresh ricotta, providing a light and fluffy texture that pairs beautifully with seasonal forest mushrooms.
• Quail Breast: A signature protein in the tasting menu, the quail is sourced from local farms, ensuring freshness and flavor, often prepared with innovative techniques to enhance its natural richness.
• Chanterelle Essence: This ingredient is used to create a deep, earthy flavor profile in various dishes, highlighting the restaurant's focus on foraged and seasonal ingredients.
• Fregola Sarda: A unique Sardinian pasta, it adds a delightful texture to dishes and is often paired with roasted vegetables, showcasing the restaurant's modern European culinary influences.
• Hazelnuts: Frequently used in garnishes and sauces, these nuts add a crunchy texture and nutty flavor, enhancing the overall dining experience with their rich taste.

Tasting Menus

• Schnupper-Angebot (4 Gänge): €98.00 per person
• Dinner zum Valentinstag (6 Gänge): €175.00 per person
• Pre-Silvester Dinner: €155.00 per person