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Sepp Beha |
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| Born |
1945-04-29 Born: Elsfleth, DE |
| Apprenticeship/training |
1959: Station restaurant, Lörrach |
| Career |
1961: Cologne-Düsseldorfer Rhine Shipping Company
1962, 1967 & 1969: Hotel Krone, Weil am Rhein, Haltingen Moser (1969: Chef de cuisine)
1964: Schloss Herblingen, Spitznagel - Schaffhauser
1968: Military service (officers' mess, Sigmaringen)
1973: Restaurant Sonne, Rümmingen (Patron)
since 1974: Restaurant Wasserschloß, Inzlingen
1976: * Guide Rouge (Michelin) |
| Philosophy |
Live with highest quality, and pass this on. |
| Membership |
Chaine de Rotisseur
Maitre de la Table |
| Interesting tidbits |
The lovingly restored Inzlinger Wasserschloss is also the Inzlinger Town Hall. |
| Publications |
Leichte Küche im Badner Land. 1990, Verlag Hintereck (out of print) |
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Inzlinger Wasserschloß |
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| Address |
Riehenstr. 5
79594 Inzlingen
Germany > Baden-Württemberg > Freiburg > Lörrach
number of seats: 60
number of employees: 23
SKZ (Service Index) 0.383
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| Hotel |
Inzlinger Wasserschloß |
| Staff |
Beha, Sepp (Chef de Cuisine)
Beha, Sepp (Patron)
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Phone
fax |
+49 (7621) 47057
+49 (7621) 13555 |
email
Homepage |
info ( at ) inzlinger-wasserschloss.de
www.inzlinger-wasserschloss.de |
| Opening times |
Tuesday & Wednesday days of rest |
| Prices |
Ala Carte ø 25,- € - 33,- €
Menu ø 42,- € - 87,- €
7 courses menu 87,- €
Eurocard, VISA, EC
7 course menu 94 €
price per course = 13.429 |
| Credit cards |
EC/Debit Card, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Germany
Total points |
632
48.6
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465
52.9
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544
48.7
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524
47.9
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| Restaurant guides |
Feinschmecker "points"
gusto "pans" (no ranking)
Restaurant Gd. "toques"
Schlemmer Atlas "spoon"
Varta "startip" |
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*tip k
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5/10
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(13.2)
(12.0)
(17.2)
(17.5)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
15.67 |
| class |
Very Good |
| ERR Toques |
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| ERR Rank |
969 |
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| Guest Rating |
| current quality | 12.30 |
| class | Ambitious |
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| Number of reviews | 1 |
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| Culinary highlights |
All dishes from own production |
| Starter |
Carpaccio vom rosa Thunfisch mit bretonischem Hummer |
| Main dish |
Kalbsnierle in Senfrahmsosse mit Nudeln, Milchlammrücken in der Lavendelkruste mit Oliven- Gnocchi |
| Dessert |
Variation von frischen Erdbeeren |
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