Merkles Restaurant
Endingen am Kaiserstuhl, Germany
⭐1 Star
The Experience
From Michelin Guide
It is safe to say that Thomas Merkle made the right decision when, together with his wife, he took over his parents' business and continued the tradition of hospitality that has been cultivated here for over 30 years. Born in Endingen, he proudly showcases his affinity with his homeland by opting for regional ingredients, but also introduces a dash of cosmopolitan flair to his well-thought-out dishes with flavours from far-flung lands. Top-quality produce, accomplished service and an appealing array of wines by the glass. The chef and his kitchen team also like to show their faces in the dining room – contact with the guests is important to them! This historical vicarage with a sleek and elegant interior makes for a pleasant setting. Good to know: Delicious treats in the form of house-made sauces, oils, and salts are also available to take away with you.
Unique Things
From Visitor Experiences
Here are three unique or unconventional aspects of Merkles Restaurant in Endingen am Kaiserstuhl:
1. Combination of Regional Ingredients with Cosmopolitan Flair
Chef Thomas Merkle proudly showcases his affinity with his homeland by opting for regional ingredients but introduces a dash of cosmopolitan flair with flavors from far-flung lands, creating a unique blend of local and international influences in his dishes.
2. Personal Interaction Between Chef and Guests
The chef and his kitchen team like to show their faces in the dining room, emphasizing direct contact with guests, which is relatively uncommon in Michelin-starred restaurants where the kitchen is often more separated from the dining area.
3. Special Affordable Menu for Guests Under 30
Merkles offers a special, affordable 3-course JRE menu called the "Twenü" specifically designed for guests under the age of 30, making high-quality Michelin-starred cuisine more accessible to younger diners.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Merkles Restaurant in Endingen am Kaiserstuhl reflect a strong emphasis on regional produce combined with cosmopolitan influences. Key ingredients include:
Regional fresh produce: Chef Thomas Merkle prioritizes high-quality, fresh ingredients sourced from the Kaiserstuhl region, which form the foundation of his dishes and highlight local flavors.
Foie gras: Featured in signature dishes such as foie gras with cherries, showcasing a refined use of luxury ingredients paired with seasonal fruits to balance richness.
Seafood (e.g., sea devil): Used alongside other premium proteins like veal cheek, seafood is carefully selected from international top suppliers to complement the regional elements and add variety to the menu.
Exotic vegetables and spices: Merkle incorporates vegetables and spices from around the world, adding a cosmopolitan flair and complexity to his regional cuisine.
House-made sauces, oils, and salts: These are significant for enhancing dishes and are so valued that they are also offered for sale to guests, indicating their importance in the restaurant’s flavor profile.
These ingredients are used thoughtfully in signature dishes that balance local tradition with global influences, such as foie gras with cherries and seafood paired with veal cheek, demonstrating Merkle’s creative and refined culinary style.