Regionality is not a marketing term for us, it is the simplest answer to the question of why the food at Biereck tastes the way it does.
Our philosophy
Short distances.
Real stories.
The Restaurant Biereck stands for Black Forest cuisine that is honest – in taste and origin. That’s why we work exclusively with farms, breeders and producers that we know and visit personally.
Our suppliers are not numbers in a system. They are neighbors, craftsmen and passionate people – from Kinzigtal and the surrounding area.
Zell am Harmersbach
At the Riehle farm and vacation farm in the Oberentersbach valley, bread is still baked according to the old tradition – in a wood-fired oven, shaped by master craftsmen. Daniel Riehle continues to run the farm in the tradition of his family – what comes out of the oven smells and tastes wonderfully of the Black Forest.
Winden im Elztal
J. Häringer supplies us with fresh fruit, delicious vegetables and crunchy salads – directly from the Freiburg wholesale market – with a range that is based on the season and the region. Expert advice, reliable quality and short distances – a tried and tested combination for decades.
Gengenbach
Right here in the Kinzigtal – the Zapf poultry farm in Gengenbach-Schönberg supplies us with healthy agricultural products: fresh eggs from barn and free-range hens as well as handmade pasta and spaetzle made according to a traditional recipe. Species-appropriate animal husbandry and certified organic quality – this is what the family business has stood for for over 30 years.
Trout farming
Lasse Strübing breeds his trout and salmon trout in crystal-clear spring water in the Black Forest village of Oberharmersbach – less than eight kilometers away from us – thus fulfilling one of the main requirements for first-class quality and guaranteed freshness. What comes out of the water here ends up on your plate within a few hours.
Our trout and salmon trout grow in clean, clear spring water in our farm in the idyllic Black Forest village of Oberharmersbach
For us, fish is more than just a product. With great respect for nature and a commitment to outstanding product quality, we accompany the growth process of our “Black Forest Trout®” from the fertilized egg to the slaughter-ready animal and gently refine them in our own smokehouse.
Mühlenbach
As a family business with over 40 years of history, the Buchholzenhof is now run by Claudia and Oliver Hansmann and their children in the thirteenth generation. In the middle of the Black Forest landscape, they combine tradition and the future: hand-picked spruce shoots from their own forest, organic farming and a clear commitment to harmonizing people, animals and nature. The farm is based on three pillars – forestry, game farming and its own distillery – and pursues one goal: to create values that will last for generations.
Kaiserstuhl
A family winery with over 270 years of history: the Abril winery stands for organic viticulture, clear origins and precise, terroir-driven wines. The signature style ranges from fresh lightness to mineral depth and mature complexity. At Enselberg, sustainable architecture is combined with modern oenology and a clear conviction – great wines are created through patience, respect for nature and uncompromising quality.