Since chef-patron Amadeus Kura took over, this former wine tavern has had a makeover – with fantastic results. The traditional character of the historical building has been intentionally preserved, and combined with sleek, modern elements. The chef's culinary vision is just as contemporary: he primarily uses regional ingredients but also draws on international influences. Delicious dishes such as northern Black Forest salmon trout with peach, pepper and cashews, or veal loin with aubergine and polenta are available in the evening either à la carte or as part of a five-course set menu. A similar selection is often served à la carte for lunch. The well-curated wine list includes a good selection of Baden labels. The sheltered terrace is a lovely spot in which to soak up the Old Town atmosphere. Parking tip: The restaurant is a stone's throw from Schlossberggarage.