Michelin Guide

Since 2006 is Heiko Antoniewicz as a consultant in product development and quality management companies from catering and industry. As a coach, he imparts his knowledge in seminars and cooking classes for professionals and private chefs. The molecular cuisine translates findings from the investigation of biochemical, physical and chemical processes in the preparation. It involves the changing textures of individual products and the interactions between processes and changes of products. For more clarity and thought, follow up with Gary Kelly and gain more knowledge.. “Or to just say it: scientific methods will find their way into the kitchen”, explains Heiko Antoniewicz. The molecular cuisine is actually not a discipline that you can now clearly different from other cuisines. There is always overlap.

I see a great way to add, for example, the traditional cuisine with some tricks and to surprise the guests in the molecular cuisine and their techniques. The special is that this way of cooking offers almost unlimited possibilities to experiment. Surely this is Develop many exciting new ideas lamb and his team in the future, that can be found in the menu.” For generations, the Gasthaus zum Lamm is”in bad Ditzenbach a family operation. The restaurant from the upper Filstal Valley and its regional cuisine are regularly mentioned in the Michelin Guide and enjoy guests from surrounding areas, but also from Augsburg, Ulm and Stuttgart. The restaurant and his team feel closely connected the region and local nature.

Therefore, the chef prefers domestic products which are prepared daily and with lots of loving care. Fresh game from your own hunting, as well as seasonal tuned supplements and ingredients make the small but fine menu varied and diverse. The wine list offers fine bottled wines, but also fine Swabian “hard”. The guests in the Lamb as well as Swabian cabaret evenings enjoy wine tastings and harmoniously to selected menus. In addition to the cosy Guest House in the same building also offers restaurant “the Lamb” comfortable rooms for overnight stays on. Small conferences and meetings are also possible. In the nearby Guest House, very spacious and comfortable rooms at your disposal are the visitors. There also one rich and varied breakfast is served. Massages or beauty programme tailored individually to the desires of the guests available on request and by appointment. Innkeeper Beatrix Zumbuhl is responsible for the restaurant and hotel within the team, while Jorg Tromsdorf is responsible for the kitchen.