Gasthaus Sonne

Gasthaus Sonne in Vörstetten is a direct pick for diners looking for regional German cuisine at a moderate $$ price point. The essentials are simple: chef/owner Thomas Kellermann, casual dress, evening service from Wednesday through Saturday, Sunday service at lunch and dinner.

The strongest reason to choose it is the regional cooking. The named dishes point clearly to the house’s strengths: braised knuckle of pasture-raised lamb with Madeira, or pike-perch fillet with chanterelles. The restaurant is also listed with a Michelin Guide Plate for 2026, giving an outside signal for diners comparing options in Vörstetten.

Why the moderate spend is easy to understand

At a $$ price tier, Gasthaus Sonne is not positioned as a luxury splurge. Its appeal is more grounded: regional German cuisine, signature dishes with a clear regional focus, a casual setting that keeps the decision practical rather than formal.

The house suits diners who want substance over ceremony. Casual dress fits the experience, the listed signature dishes give first-timers a clear way in. Guests looking for a more elaborate fine-dining format should treat this instead as a regional meal in Vörstetten, centered on the dishes the restaurant is known for.

How Gasthaus Sonne fits a Vörstetten dining plan

Gasthaus Sonne’s value case is best understood as a regional restaurant rather than a destination built around spectacle.

This can also work for diners comparing different kinds of meals in Vörstetten. If the priority is a casual, regional German dinner, Gasthaus Sonne is the relevant name to start. If the priority is something outside that lane, compare it with other dining in Vörstetten more generally.

How to plan a first visit without overthinking it

The schedule is specific: Wednesday through Saturday from 17:30–22:00, Sunday from 12:00–14:00 and 17:00–22:00, closed Monday and Tuesday. Dinner is available midweek through Saturday, while Sunday is the only lunch service.

Use the named regional anchors as a starting point. The braised knuckle of pasture-raised lamb with Madeira and the pike-perch fillet with chanterelles are the clearest dishes for a first visit. The value case is clearest when the table leans into the regional German cooking that defines the restaurant.

For broader planning around the area, start with our full Vörstetten restaurants guide. If the search is for the same restaurant listing, also check Gasthaus Sonne.