Backmulde

Backmulde in Ladenburg presents modern French fine dining, described by the team as "Fine Dining mit Humor" and as part of its self‑declared "Küchen‑Kultur." Owner‑manager Rainer Döringer doubles as sommelier while Tanja Tholey runs the dining room. Sous chefs Lukas Hunscher and Attila Bakony and kitchen supporter Doris Haase complete the brigade. The house offers multi‑course tasting menus with clear prices and variants that permit omission of individual courses for adjusted pricing, operates a small on‑site wine shop and publishes individual wine prices on its menu page. Special degustation evenings are available by arrangement via the maître d'hôtel, and the restaurant is recommended by the Michelin Guide, Varta Guide and Gusto, with references to Gault Millau on its site. The dining room projects a refined fine‑dining atmosphere and a polished yet playful identity. The kitchen produces composed, contemporary dishes presented as part of its kitchen culture with a sense of humor. Daniel Geib is Head Chef. Specialties include prime beef fillet with braised ox cheek; octopus carpaccio and grilled octopus with fennel and chorizo; homemade caramelle with spinach, egg yolk, hazelnut and truffled Scarmozza; caramelized white chocolate with pear, thyme and macadamia; and a coconut, pineapple and passionfruit variation.