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interview • February 7th, 2022

Interview with Thomas Merkle


Thomas Merkle is chef at restaurant Merkles. Here, Thomas excellently showcases his regional cuisine. Belonging to the Merkle family for over 30 years, the restaurant is well-known for its generous hospitality and refined culinary art. Chef Thomas enjoys working with exotic vegetables, spices and aromas from other countries. As a result, he combines flavours from all over the globe to create a truly unique and personal cuisine. We asked Thomas some questions about his culinary inspiration, his favourite dish, and much more.

Thomas, how would you describe your cooking style?

My cooking style is based on regional cuisine and products with flavours and spices from all over the world.

What's your favourite dish to make?

I have many favourite dishes; that's what defines the creativity, passion, and variety of our vocation.

I have many different favourite ingredients. This is what sparks my creativity.

Thomas Merkle


Who is one of your top suppliers or producers?

Among my top suppliers is my gardener Klaus Friderich, who brings me salads, herbs, and flowers or plants them for me on request. And my hunter Guy Wennmacher who shoots deer and wild boars for me.    Klaus Binder provides me with the best beef and pork and lamb, and of course Renz from Arctic Fresh supplies me with fish of outstanding quality. They all live their jobs with passion and enthusiasm, just as we do.

What is the biggest challenge you’ve faced in your culinary career?

The first days in lockdown due to the coronavirus pandemic were a big challenge for me.

Which gastronomic trend are you excited about the most?

There have already been many trends, and there will be many more. It makes me very happy when our work, our passion, and our profession are better appreciated in Germany, regardless of any trend.

If you could only eat one dish for the rest of your life, what would that be?

Only one dish for the rest of my life would be very boring, but I think I would have to choose the awesome juicy Schäufele (pig's shoulder) with potato salad from Maria.

What’s one thing in the area that your guests absolutely need to see or do?

Our Kaiserstuhl region is very well known for its beautiful landscape and wines, but also for its proximity and connection to France.

Thank you, Thomas.

Book your table at restaurant Merkles

Try chef Thomas Merkle’s excellent regional cuisine for yourself at restaurant Merkles in Endingen am Kaiserstuhl, Germany. You can make your lunch or dinner reservation through our website.