Dear guests,
look forward with us to February 24, because on that day we will open our Cédric Schwitzer’s Gourmet-Restaurant in new walls!
In our current bar, we are currently creating a total of 4 tables and 4 to 6 counter seats for a total of 12 to 15 guests for this purpose. The Schwitzer family will be exclusively available in the new Cédric Schwitzer’s Sternerestaurant and is motivated to exceed the culinary expectations of their guests!
There will be live cooking and plating in front of the guests. We will offer a six-course menu with fish and meat and one vegetarian.
Our ambition is to continue to raise our current level.
We invite our guests on a pleasure trip of the French cuisine – with the mental destination “Paris”.
Let us surprise you!
Opening hours Wednesday to Saturday from 6 pm.
THE Schwitzer's EPICUREAN JOURNEY
in the gourmet restaurant
La Boule- Notre Mise en Bouche
Peas / morels / organic egg yolk
Sardine / Escabeche / Shallots
Crystal bread / Sobrasada / Pimenton
sea urchin roe / shiro dashi / daikon
Le Menu
Waldbronn soil / mushrooms / apples / lemon thyme
Bavarian shrimps / caviar vinaigrette / leek mousse / beurre blanc
Scallops / cauliflower / caper-bacon velouté / sea grapes
Quail / celery / poultry blood sausage / chia seeds
bison / smoked corn / parmesan / lovage
Organic hay milk / rhubarb / tarragon / fennel
Le Nid de Petits Fours
Salted caramel praline
Olive oil lemon balm praline
Tonka bean macaron
La Boule- Notre Mise en Bouche
Peas / morels / organic egg yolk
Kohlrabi / Truffle / Shallots
Crystal bread / Paprika / Pimenton
Miso / Shiro-Dashi / Daikon
Le Menu
Waldbronn soil / mushrooms / apples / lemon thyme
Green Egg leek / spring vinaigrette / leek mousse
Cauliflower / caper velouté / sea grapes
Celery / Brown butter / Chia seeds
cucumber / smoked corn / parmesan / lovage
organic hay milk / rhubarb / tarragon / fennel
Le Nid de Petits Fours
Salted caramel praline
Olive oil lemon balm praline
Tonka bean macaron
Cédric Schwitzer´s Gourmet-Restaurant
Please understand that we only accept online reservations for Cedric Schwitzer’s Gourmet-Restaurant. For all other companies we kindly ask you to call us. Visit us at our French gourmet restaurant, which is awarded a Michelin star and 16 out of 20 points at Gault&Millau 2019. Whether with business partners or with friends and family – you will be spoiled with excellent culinary delights.
We look forward to seeing you at our French gourmet restaurant, which has been awarded a Michelin star, 8 pans in Gusto and 3 toques in black in the Gault&Millau. Whether with business partners or with friends and family – you will be spoiled all around with excellent culinary delights.
KITCHEN RECEPTION HOURS
Monday & Tuesday closed
Wednesday – Saturday 6 PM – 7.30 PM
Reservations can be made here online for up to four people at the date of your choice.
Reservations for groups of 5 people or more can be made via e-mail or telephone. On request, if the weather is good, your table will be set on our beautiful terrace.
If you suffer from incompatibilities or are a vegetarian, our cuisine will adapt so you enjoy.
For reservations over three months away, please call us on +49 (0) 7243 35 48 50 or send us an e-mail.
Our wine cellar is a potpourri of the finest terroirs, vintages and nuances. Every first Thursday of the month, Dominik Trick (Sommelier of the Year 2007 and Lecturer at the Heidelberg Hotel School) and Felix Daferner (Sommelier and Restaurant Manager at Schwitzer’s Hotel am Park) accompany you into the world of top wines. Cédric Schwitzer and his team create the dishes to the accomanying wines.
Our wines are priced to drink, so you have the opportunity to taste even the finest wine at a fair price-performance ratio. Find your favourite wine in a selection of 350 fine wines from the classic wine-growing regions of Europe. Our sommeliers Stephanie Schwitzer, Felix Daferner and Moritz Bierther will be happy to advise you on the selection of the right wine.
Never miss any news
In our newsletter we keep our guests informed. The Schwitzer’s world expands regularly.
And we celebrate this with offers, discounts or events. Don’t miss a chance to get a glimpse of the Waldbronn gastronomy!
Kingfish:
Fillet the raw Kingfish, skin and remove the bones, then cut the fillets into thin slices and place them in a hemispherical silicone mould by overlapping them slightly.
SOUR CREAM MOUSSE:
300 g of sour cream
3 leaves of gelatine
200 g whipped cream
1 small can of caviar
Salt, pepper, lemon juice
Warm up and stir 50 g of sour cream in a sauté pan and dissolve the pre-soaked gelatine in it, then add to the remaining sour cream. Mix everything together, season and taste. Then spread the mousse on the Kingfish and let it set in the fridge. When the mousse is firm, use a parisienne scoop to form a dip and fill it with caviar.
KALAMANSI GLAZE:
50 g Kalamansi Balsamic Vinegar
50 g Olio Verde
10 g lemon oil
1 knife tip of xanthan (jellying agent)
Mix everything together with the hand blender and set aside.
BEETROOT VINAIGRETTE:
200 g oxtail essence
1 piece of beetroot
20 g Kalamansi balsamic vinegar
1 knife tip xanthan
Bring the essence to the boil and marinate a peeled, grated beetroot in it for about 20 minutes. Strain, season with salt and taste. Emulsify 100 g of the passed extract with the Kalamansi balsamic vinegar and a bit of xanthan using a whisk.
Sour cream gel:
200 g of thick sour cream
300 g sour cream
200 g whipped cream
5 g Agar-Agar
Salt
Bring everything to the boil and place in the refrigerator to set. Then mix until fine with a blender and fill into a piping bag
To serve, carefully flip the Kingfish from the silicone mould into the centre of the plate. Coat the Kingfish with the Kalamansi glaze and pour some of the beetroot vinaigrette around the fish. Now decorate the fish with the sour cream gel, flowers and wild herbs.
Bon Appétit!
Schwitzer’s Pur – nº 20 - 2023
Culinary Attunement
Tartelette / pumpkin / vanilla / verbena / shallots confit
Pulpo / bottarga / smoked almonds / apple cider vinegar
Menu
Goose liver / tonka bean / cacao / cherry balsam
or
King’s crab / hazelnut / radicchio / tarragon / crustacean beurre blanc
***
Kahawai / siberian caviar / daikon / sour cream / oyster leaves
***
Turbot on the bone / walnut / madeira / onions
***
Veal ragout / cream spinach / organic egg yolk / foam of brown butter / Périgord truffle
***
Miéral guinea fowl / Alba truffle / Jerusalem artichokes
or
Domestic venison / Brussels sprouts / bacon / black berries
***
Mimolette / chicory / curry / lentil chips
***
Mascarpone / orange / cardamom / ginger bread
Petits Fours
Cannelé & Rum / Macaron & Chocolate / Praline & Quatre Épices
Pâte de Fruit & Baked Apple / Red wine cake & Mulled wine / Baba & Amaretto
Menu Suprise
,,Let yourself be surprised!“
And you can choose our accompagnining „Menu Surprise“ tabelwise:
a selection à la Cédric Schwitzers from our Schwitzer’s Pure.
Alle Preise verstehen sich pro Person inklusive Mehrwertsteuer.
Schwitzer’s Pur vegetarian– nº 20 - 2022
Culinary Attunement
Tartelette / pumpkin / vanilla / verbena / shallots confit
Cauliflower / smoked almonds / apple cider vinegar
Menu
Sweet potato / tonka bean / cacao / cherry balsam
***
Chervil root / hazelnut / radicchio / tarragon
***
Mushrooms / walnut / madeira / onions
***
Cream spinach / organic egg yolk / foam of brown butter / Périgord truffle
***
Green cabbage / Alba truffle / Jerusalem artichokes
***
Mimolette / chicory / curry / lentil chips
***
Mascarpone / orange / cardamom / ginger bread
Petits Fours
Cannelé & Rum / Macaron & Chocolate / Praline & Quatre Épices
Pâte de Fruit & Baked Apple / Red wine cake & Mulled wine / Baba & Amaretto
Menu Suprise
,,Let yourself be surprised!“
And you can choose our accompagnining „Menu Surprise“ tabelwise:
a selection à la Cédric Schwitzers from our Schwitzer’s Pure.
Alle Preise verstehen sich pro Person inklusive Mehrwertsteuer.
Your dream wedding
The Schwitzer’s Hotel am Park offers the perfect setting for your wedding. Gourmet catering, well-being areas and comfortable rooms for the whole family. In the modern facilities or on the beautiful terrace, our team will prepare a wedding in accordance with your wishes.
Fully enjoy your wedding in allowing our competent team to organize your wedding from the start.
Inquire now
Gourmet team event
Invite your guests to a culinary team-building event. The evening begins with a reception in the domain of our chef de cuisine and star chef Cédric Schwitzer. Over a glass of sparkling wine you can watch him prepare one of his dishes and gather valuable tips about his cooking philosophy.
Our surprise menu for enthusiasts of gourmet cuisine:
4-course surprise menu
4-course wine pairing
Hotel’s own plot coffee, mineral water and soft drinks included
End your evening around our fireplace with a fine cigar and a glass of rum
147 € per person
(Extra charge for 5 or more courses on request)
Your celebrations with us
Company party, anniversary, birthday, Christmas party… at Schwitzer’s Hotel am Park we organise any occasion in a most appropriate way. This means: we organize the facilities, the catering and “the special little extra”. In the meantime, you and your guests enjoy yourself.
We plan every party to suit your individual needs. I you have any special wishes share them with us!
Contact us here
KITCHEN RECEPTION TIMES
- Sun. & Mon.
- Tue. to Sat.
- Rest day
- 06:00 pm – 07:30 pm
SPECIAL CLOSING DAYS
16. January – 23 February 2023
21 August – 10 September 2023
New opening hours & space as of February 24, 2023:
- Sun., Mon., & Tue.
- Wed. & Sat.
- Rest day
- 06:00 pm – 07:30 pm
Etzenroter Str. 4
76337 Waldbronn
Due to the high demand for exclusive bookings of our facilities during the summer period, we kindly ask you to make your reservation in advance by phone at +49 (0) 7243 354850.
You will find Cedric Schwitzer’s Gourmet-Restaurant directly in Schwitzer’s Hotel am Park. Free parking spaces are available for our guests directly in front of the hotel entrance.
Plan your trip here with Google Maps.
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