Boris Rommel

Two-star chef Boris Rommel, kitchen director at the 5* Superior Hideaway Wald & Schlosshotel Friedrichsruhe, has made a name for himself in the culinary world by masterfully combining the art of classic French haute cuisine with regional products and presenting them in outstanding contemporary sophistication.

He completed his culinary training at the Hotel-Restaurant Erbprinz in Ettlingen, laying the foundation for further positions at renowned establishments such as the Hotel Bareiss in Baiersbronn or as Sous Chef at the Hotel Bayerischer Hof in Munich.

Boris Rommel has been head chef of the gourmet restaurant "Le Cerf" at the Wald & Schlosshotel Friedrichsruhe since 2016 and was awarded the first star by the Guide Michelin in the same year. In 2017, the second star followed, which he has held uninterruptedly to date. In his kitchen, which perfectly combines tradition and modernity, Rommel brings classic dishes to the table in a new light - literally. To round off the special experience of the gourmet restaurant, the dishes are also gladly presented and arranged artfully at the table, which creates a special connection between the kitchen and the guests. On self-restored carts of the hobby craftsman, carving, filleting or a crêpe Suzette is flambéed in the restaurant.

He discovered his passion for cooking at a young age and has made impressive achievements in the best kitchens in Germany. He received his first award beriets in 2012 - as Master Chef of the Year. In 2018 he was named "Rising Star of the Year" by Rolling Pin and in 2022 he received the title of "Chef of the Year", awarded by the Great Restaurant & Hotel Guide.

Boris Rommel also provides fascinating insights into his kitchen art in his book "Kochen ist Leben: Between Art and Craft" and in television programs such as the ARD documentary: "Am Pass - Geschichten aus der Spitzenküche".

Le Cerf
2 Michelin stars

The "Wald & Schlosshotel Friedrichsruhe" presents itself in elegant and classic opulence. The finest fabrics, exquisite wallpaper and sparkling crystal chandeliers adorn the historic castle and complement its charm. While the cuisine is based on classical fundamentals, Boris Rommel and his crew bring in a modern touch. Here, both the precise craftsmanship and the first-class product quality are impressive. Dishes are carefully designed down to the smallest detail. Two menu options, including a vegetarian one, are available, and guests can also order individual dishes à la carte. The service staff attends to guests with friendliness and expertise. Furthermore, the chef appreciates personally approaching the tables and explaining his creations.