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Bernd Werner is chef at Werners Restaurant in Schloss Eberstein. After his culinary education at Hotel Ritter zu Durbach, Werner worked at several high-end restaurants throughout Germany. These include Bamberger Reiter (Berlin), Kurhaus (Baden-Baden), and Walk'schen Haus (Weingarten). Today, head chef Bernd runs Schloss Eberstein and Werners Restaurant, together with his wife and sommelier Roswitha. These two passionate hosts put their unique ideas to work to make the dining spot into what it is now: a Michelin-starred restaurant. We sat down with Bernd and asked him some questions so you can get to know this top chef better.
Bernd, how would you describe your cooking style?
My cooking styles are regional Badisch with French influences of the classic kitchen. Perfectly crafted and deliciously cooked.
What's your favourite dish to make?
I enjoy making char, cooked at low temperature and served on a fennel salad with lime vinaigrette. This dish is just delicious and light, refreshing, and summery.
I am a big fan of things going back to normal and cooking without artificial accents.
What is your favourite ingredient to work with?
My favorite ingredient is fish. Dealing with fish and its diversity inspires me again and again. The lightness and combination options are also outstanding.
Who is one of your top suppliers or producers?
Among my top suppliers are Team Cusine Fisch, Deutsche See, and asparagus farmer Huber from Rastatt. Their products are reliable and reflect the same values I hold dear.
What is the biggest challenge you’ve faced in your culinary career?
The biggest challenge in my culinary career was cooking for the German Sparkasse Day with 2850 people, twice. I served a menu in Dresden and Stuttgart. That was a masterpiece and took one year of planning, in every detail.
Which gastronomic trend are you excited about the most?
Thank goodness for “going back to the roots”. I am a big fan of things going back to normal and cooking without artificial accents.
If you could only eat one dish for the rest of your life, what would that be?
Sauerbraten with noodles and lamb's lettuce from my mother.
What’s one thing in the area that your guests absolutely need to see or do?
Guests should pay a visit to the Burda Art Museum in Baden-Baden.
Thank you, Bernd.
Book your table at Werners Restaurant
Taste chef Bernd Werner’s regional cuisine for yourself at Werners Restaurant in Schloss Eberstein in Gernsbach, Germany. You can make your dinner reservation through our website – it’s quick and easy.