Brenners Oleander Restaurant
Inside the grounds of the legendary Brenners Park-Hotel, the Oleander restaurant opens onto a terrace that overlooks the Oos river and the manicured parkland of Lichtentaler Allee — one of the most quietly spectacular lunch settings in Germany. The cooking is rooted in Baden tradition: rich, buttery and unapologetically seasonal.
What to Order
Baden cuisine is one of Germany's most underappreciated regional traditions, and Oleander showcases it without pretension. The Badische Zwiebelsuppe — a slow-cooked onion soup finished with local Pinot Noir and a crouton raft of Gruyère — is a mandatory opening. Follow it with Maultaschen (the Baden answer to ravioli, stuffed with veal and spinach) in a sage-brown butter, or the seasonal venison from Black Forest estates.
The wine list leans heavily on Baden producers, particularly the Kaiserstuhl volcanic-soil Grauburgunders (Pinot Gris) that pair beautifully with the butter-rich sauces. A sommelier is on hand and genuinely helpful rather than intimidating.
The Setting
The terrace runs along the Oos riverbank and is heated and partially covered, making it usable from April through October even on cool evenings. Swans drift past with the unhurried confidence of guests who know they're in a five-star hotel.
For a more casual and affordable option, the same hotel operates the Park-Restaurant with a shorter menu and slightly lower prices — both share the same kitchen and the same impeccable garden view.
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