Découvrez ici tout sur nos interprétations modernes de plats traditionnels et régionaux. À quelle fréquence le menu change en fonction de la nature et comment vous pouvez commander les plats du jour fraîchement cuisinés.
75 ans de Winzerstuben
Une institution depuis 75 ans et le point culminant historique du centre de Badenweiler. Découvrez ici les domaines viticoles virtuellement à partir d'avril.
Nos Winzerstuben Tentations
Notre premier et complet menu printanier du 29 mars 2025
Pommes de terre Markgräfler | Carottes | Saucisse „Krakauer“
Spargelspitzen Quiche
8,80
Champignonsalat | Korianderöl
Spargel-Kartoffelschaum
7,90
Wiesenkräuter Croutons | brauner Butter
Betterave rouge glacée & carottes braisées
7,50
Crème | Poudre d'herbes des prés Markgräfler
Raviolis coupés „Maultäschle badois“
7,50
Sur lit de poireaux | Crème de Gutedel | Juliennes lardon grilles
Boulettes hachées aux herbes
8,50
aus Entrecote & Schweinerücken | Kräutern | Speck mit
Graupenrisotto |Landgurken Relish
Pochierter Zander
9,50
auf Rahmsauerkraut| Speck-Rahmsoße
Poulet du vigneron
7,90
Poitrine de poulet | Crème de Gutedel | Raisins | Lard
Joue de bœuf braisée
10,50
Purée de pommes de terre et céleri | Jus de Bourgogne | Oignons fondus
Fromage tradition „cuve“
selon la recette de grand-mère
7,50
Avec oignons au lard épicés au pinot noir
Deux sortes de fromage bio au lait de foin
7,50
Fromage à la crème avec épice fenugrec | Fromage de montagne aux fleurs sauvages | Chutney de prunes
Fromage frais assaisonné „Gerupfter“
7,50
Avec une pointe d'ail | Relish – cornichons marinés
Espresso rencontre glace à la vanille
5
Glace à la vanille arrosée d'espresso Mafioso
Désir irrésistible
5,50
Brownies au chocolat | Noix de Markgräfler | Glace à la vanille | Sauce caramel salé
Tiramisu aux prunes de la Forêt-Noire
5,50
Biscuit à la cuillère | Prunes au Spätburgunder | Crème de mascarpone délicate | Une touche de café
Apfel Spinat Ingwer Sorbet
3,50
auf karamellisiertem Mandelkrokant | Gänseblümchen
Aussi en assiette „Klemmbach"
Le classique servi en 3 bols
„Salade de saucisse badoise"
6,50
Lyoner finement coupée à la main | Cornichons | Oignons | Poudre d'herbes des prés | Vinaigrette maison
Portion de Brägele
5,00
Pommes de terre sautées au lard
Portion de Bibeleskäs (fromage blanc)
6,00
Fromage blanc frais | Oignons | Crème | Radis
et aussie
.
Portion de Brägele „Calvis Style“
6,00
Markgräfler Speckbratkartoffeln*²³ | Rote Zwiebeln
Koriander | Chili
Une pomme de terre au four
6,50
Remplie de Bibeleskäs (fromage blanc) | Radis
Unsere Winzerstuben Klassiker werden als klassische Tellergerichte serviert!
Assiette „ Stubenteller“
16,80
Pommes de terre rôties, entourées de jambon de la Forêt-Noire fumé au bois de hêtre, garni d'un œuf au plat de poules élevées en plein air
2 saucisses paysannes Markgräfler
19,80
Exclusivement dans les Winzerstuben, les saucisses paysannes 2.0 encore plus juteuses!
Avec moutarde maison et Brägele "Calvis-Style" avec oignons rouges, chili et coriandre frais
Roastbeef de bœuf de la Forêt-Noire
23,80
mit hausgemachter Remouladensauce und Speckbratkartoffeln
Avec sauce rémoulade maison et pommes de terre rôties au lard Le roastbeef Hinterwälder est affiné pendant au moins 9 semaines et cuit à basse température pendant 4-5 heures, ce qui le rend merveilleusement rose et particulièrement tendre
2 escalopes à la viennoise avec Brägele
21,50
De l'échine de porc tendre de la région, en panure aux herbes des prés, avec pommes de terre rôties au lard, citron et airelles sauvages
« C'est ce qu'on attend d'un bar à vin ! Ambiance sympa, personnel chaleureux et extrêmement professionnel, bons vins à bon prix et délicieuses spécialités régionales, les habitués ne s'ennuieront pas car il y a toujours un menu qui change au fil des saisons.Helge 1509
Aujourd'hui, nous avons été surpris par le concept ingénieux des tapas badoises (Versucherle) et étions très enthousiasmés.
Parmi le grand choix, nous avons trouvé que tout ce que nous essayions était particulièrement bon. Il y avait aussi un grand choix pour moi en tant que végétarien. Un tiramisu divin aux prunes, une envie irrésistible et une délicieuse glace à la betterave ont couronné la soirée.
En général, nous avons beaucoup apprécié le partage des différents bols, c'est pourquoi nous reviendrons certainement non seulement en couple (pour la prochaine soirée romantique), mais nous souhaitons également profiter de l'ambiance de bien-être avec nos amis.
Personnel super sympa et prix absolument justifiés, car les nouveaux plats sont créés de manière régionale, saisonnière et avec beaucoup d'efforts. Ce qui est impressionnant, c'est que la carte s'adapte aux dons de la nature plusieurs fois par an.felixmargenfeld
"C'est plutôt courageux ! Dans un bar à vin de Baden, vous ne proposez que de petites portions. C'est donc une sorte de tapas à la manière de Baden. Beaucoup l'apprécieront, mais d'autres non. Nous avons apprécié d'être ici. La nourriture était excellente et un vin parfait du Kaiserstuhl. Conclusion : définitivement recommandé !!"TOL_123
Horaires d'ouverture
Nous nous réjouissons de vous accueillir pour votre visite et vous recommandons de réserver.
Fondée comme bar à vin en 1950, la ferme vieille de 300 ans possède un charme intemporel et toujours accueillant. Le propriétaire Jörg Calvis dirige la maison depuis 25 ans depuis la deuxième génération et déclare :
"Pour le 75e anniversaire de cette institution de Badenweiler, avec notre nouveau concept alimentaire "les Winzerstuben Versucherle", nous montrons à nos clients toute la joie de la cuisine régionale d'une manière fraîche et conviviale"
Au cœur de Badenweiler, un joyau gastronomique, le Winzerstuben, a été créé en 1950. Propriété de la famille Calvis depuis 1978 et maintenant en deuxième génération avec Jörg Calvis. Le restaurateur et chef respecte depuis 25 ans les terroirs de saison et les produits frais. Mais son cœur bat pour l’incarnation de ce que la gastronomie représente pour lui :
« Avec le Winzerstuben, nous créons un espace dans lequel nos clients s'accordent consciemment du temps et de l'attention les uns aux autres »
«L'ambiance, notre concept alimentaire unique, nos boissons rafraîchissantes et notre service amical sont les éléments constitutifs de notre objectif.»
Jörg Calvis
Markgräfler Winzerstuben
Newsletter
Ce n'est que dans notre newsletter que vous serez informé en avance du nouveau menu et recevrez des invitations exclusives à des événements.
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Sous Chef Elena Rossi, a dynamic force in the kitchen, brings her vibrant energy and creative flair to Twilight Savor while working closely with Chef Marco.
Fresh oysters with a shallot vinegar mignonette, light garlic sauce and lemon
Bourbon Vanilla Crème Brûlée
$15
Tender octopus with chorizo, potatoes, served with polenta and a smoked paprika aioli
« C'est ce qu'on attend d'un bar à vin ! Ambiance sympa, personnel chaleureux et extrêmement professionnel, bons vins à bon prix et délicieuses spécialités régionales, les habitués ne s'ennuieront pas car il y a toujours un menu qui change au fil des saisons.Helge 1509
« C'est ce qu'on attend d'un bar à vin ! Ambiance sympa, personnel chaleureux et extrêmement professionnel, bons vins à bon prix et délicieuses spécialités régionales, les habitués ne s'ennuieront pas car il y a toujours un menu qui change au fil des saisons.Helge 1509
« C'est ce qu'on attend d'un bar à vin ! Ambiance sympa, personnel chaleureux et extrêmement professionnel, bons vins à bon prix et délicieuses spécialités régionales, les habitués ne s'ennuieront pas car il y a toujours un menu qui change au fil des saisons.Helge 1509
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We're always delighted to welcome our guests, but kindly recommend making a reservation to ensure your perfect dining experience.
In the heart of Manhattan, Twilight Savor emerged from the dreams of Pino Delmonte, Chef Marco Delmonte’s grandfather. Pino, a visionary chef with a profound respect for culinary traditions, believed in creating dishes that tell a story, blending old-world techniques with a sprinkle of modern innovation.
His philosophy was simple yet profound: use only the freshest, locally-sourced ingredients to craft meals that not only nourish the body but also captivate the soul. Today, under Marco’s guidance, the restaurant continues to honor Pino’s legacy, serving as a beacon of gastronomic excellence.
Pino Delmonte
Twilight Savor Founder
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Play isn’t something separate from the daily grind of life. It is not something to finally get to when work ends. Rather, play, like music, is a force that we feel in our bones and that whispers in our heart. As kids demonstrate, play is not over there, but forever here and now.
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“ Our child has attended for nine months since the age of one, most recently full-time. He's our first child and we were quite nervous about starting nursery but he settled in well and enjoys his time there. ”
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Taking seamless key performance indicators offline to maximise the long tail. Keeping your eye on the ball while performing a deep dive on the start-up mentality to derive convergence on cross-platform integration.
Capitalize on low hanging fruit to identify a ballpark value added activity to beta test. Override the digital divide with additional clickthroughs from DevOps. Nanotechnology immersion along the information highway will close the loop on focusing solely on the bottom line.
Podcasting operational change management inside of workflows to establish a framework. Taking seamless key performance indicators offline to maximise the long tail. Keeping your eye on the ball while performing a deep dive on the start-up mentality to derive convergence on cross-platform integration.
Phosfluorescently engage worldwide methodologies with web-enabled technology. Interactively coordinate proactive e-commerce via process-centric „outside the box“ thinking. Completely pursue scalable customer service through sustainable potentialities.
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Only a few slots still available book your participation in one of our photo workshops in the major capitals of Europe and improve your approach to street photography today.
Leverage agile frameworks to provide a robust synopsis for high level overviews. Iterative approaches to corporate strategy foster collaborative thinking to further the overall value proposition. Organically grow the holistic world view of disruptive innovation via workplace diversity and empowerment.
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Capitalize on low hanging fruit to identify a ballpark value added activity to beta test. Override the digital divide with additional clickthroughs from DevOps. Nanotechnology immersion along the information highway will close the loop on focusing solely on the bottom line.
Podcasting operational change management inside of workflows to establish a framework. Taking seamless key performance indicators offline to maximise the long tail. Keeping your eye on the ball while performing a deep dive on the start-up mentality to derive convergence on cross-platform integration.
Completely synergize resource taxing relationships via premier niche markets. Professionally cultivate one-to-one customer service with robust ideas. Dynamically innovate resource-leveling customer service for state of the art customer service.
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The Street Photography Collective
Hi! I'm Selena Lindsey, and I'm a street photographer and award-winning visual explorer. I was awarded at the prestigious Miami Street Photography Festival as the overall winner in 2022. Surfer, traveler, mother, and a fan of holistic health. Driven by design that has a purpose, is functional yet emotionally rich.
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ABOUT
I’m Selena Lindsey, and I’m a street photographer and award-winning visual explorer. I was awarded at the prestigious Miami Street Photography Festival as the overall winner in 2022.
The contemporary signature interiors comprise a lounge and a separate dining area for up to six guests and a bedroom with its own terrace outfitted with an amazing lovely view.
The moment you enter our hotel you can finally press the pause button. We do all we can to give you a carefree stay. Time to catch your breath, and you have a surprising balance between them.