The dishes at Krehl’s Linde pay homage to French cuisine, which has always influenced chef Volker Krehl. Other influences include the Swabian homeland with its down-to-earth products and preparation methods.

Product quality

Most of the products we use come from Baden-Württemberg, some of which are organically grown. We source game from forests in Württemberg. Lamb from the Swabian Alb. Beef, veal and pork from Hohenlohe or the certified Göppingen abattoir Staufenfleisch.

Regional down-to-earthness

Our varied menu is based on seasonal offers. We mainly use products from local producers.

Food culture

We like to move with the times and are open to everything new in the world of gastronomy. That’s why we keep in touch with international colleagues and are a member of the Meistervereinigung Gastronom Baden-Württemberg e.V. We also offer the “Plaisir” menu to teach young people the basics and rules of food culture.

Volker Krehl’s herb bed

Our dishes always contain delicious and exotic herbs. Volker Krehl grows these in his own raised bed. His own basil, rosemary and thyme are Volker Krehl’s pride and joy.