Die Ratsstuben

Die Ratsstuben in Ettlingen is a refined restaurant led by its chef and host, combining creative accents with classically interpreted dishes and a strict focus on the freshest, highest‑quality ingredients. The house runs a dry‑aging programme: premium meats mature in an in‑house reifekammer for at least 60 days to develop pronounced aroma and tenderness. The kitchen celebrates craftsmanship and straightforward preparation, avoiding unnecessary embellishment so ingredients speak for themselves while reflecting refinement from international training. That training includes posts at the Hotel Bayerischer Hof (Munich), Hotel Adlon (Berlin), Jumeirah Beach Hotel (Dubai) and Mar‑a‑Lago Club (Palm Beach); five years as head chef at the Süllberg with two‑star chef Karlheinz Hauser; a first Michelin star at Villa Hammerschmiede (Karlsruhe); and leadership of Die Ratsstuben since 2021. The restaurant is a certified slowmeat® partner, reflecting a commitment to animal welfare and traditional, high‑quality sourcing for meat. The dining rooms offer a beautiful, relaxed atmosphere for comfortable enjoyment and include Der Salzkeller, Der Grüne Salon and Das Stadtzimmer for intimate or private occasions. The cuisine blends international influences with classic interpretation and creative accents, emphasising top‑quality, fresh ingredients and precise technique. Leonhard Bader (Head Chef). Specialties: dry‑aged steaks (in‑house reifekammer); Striploin vom Freilandrind; Dim Sum vom Black Cod; Vitello à la Ratsstuben; hazelnut‑krokant dessert.