Le Cerf

The culinary centrepiece of the Wald & Schlosshotel Friedrichsruhe has a classic, elegant style that is the very definition of opulence. Exquisite touches such as fine fabrics, fancy wallpaper and crystal chandeliers are perfectly in keeping with the historical castle. The cuisine is similarly classical but subject to modern interpretation by Boris Rommel and his team. The meticulous technical skill involved and the outstanding quality of the ingredients is plain to see, with individual components of dishes precisely worked out down to the last detail. There are two set menus (one vegetarian), from which you can also order à la carte. Friendly and professional front-of-house team; the head chef also likes to come out and chat to guests. Treat yourself to an aperitif at the hotel bar.

Glass-front Chef's Table Room

• Le Cerf offers a Chef's Table Room with a glass-front that enables a live view into the kitchen, letting guests watch the cooking in action.

Historic setting inside an 18th-century Jagdschloss

• The dining venue is housed in Wald & Schlosshotel Friedrichsruhe, a former hunting lodge from the 18th century, adding historic ambiance to the fine dining experience.

Vegan menu with 24-hour notice and surcharge

• A vegan menu can be prepared on request with at least 24 hours' notice, incurring an additional 40 € compared to the vegetarian menu.

Signature Ingredients

• Froschschenkel (frog legs): A standout in Le Cerf's haute cuisine repertoire, reflecting Boris Rommel's commitment to classical French technique married to regional sourcing. Frog legs are celebrated as a signature preparation, often showcased with refined sauces and, in keeping with Rommel's style, sometimes finalised at the table for an interactive haute-cuisine experience.
• Gänseleber (foie gras): A hallmark of French luxury cuisine and a recurring element in Le Cerf's menu. High-quality goose liver is used to create elegant, intricate courses that exemplify the restaurant's fusion of traditional French gastronomy with regional ingredients and presentation.
• Schnecken (snails): Snails appear as part of Le Cerf's French-inspired repertoire, embodying rustic luxury and classic flavor foundations, and are prepared with modern flair and precise technique.
• Wachtel (quail) / Wachtelcrépinette: Quail features in signature preparations such as Wachtelcrépinette, signaling game poultry as a favored ingredient in the menu and showcasing Rommel's skill in transforming delicate game with refined textures and sauces.
• Regional produce from Baden-Württemberg (Black Forest region): The restaurant emphasizes top regional products from the Wald & Schlosshotel Friedrichsruhe area, using them as the backbone of the menu to pair with these luxury ingredients, ensuring French technique remains grounded in local provenance.