Marcel Kazda

Chef Marcel Kazda's culinary philosophy is deeply rooted in his upbringing with traditional Baden cuisine, which he seamlessly integrates with creative fine dining and refined French influences. His restaurant, "garbo zum Löwen," is a testament to this blend, aiming to offer "deep dishes for the soul" where guests experience handcrafted cuisine and creatively presented main ingredients. He emphasizes a contemporary evolution of classic regional dishes, grounded in extensive experience and a dedication to the craft. Kazda champions classic craftsmanship and the use of high-quality products, meticulously presented in a modern and contemporary manner. Beyond mere flavor, his cooking seeks to evoke emotions in guests, often incorporating nostalgic elements like "grandma’s steamed dumplings" as an aperitif, designed to transport diners back to cherished childhood memories. This approach highlights his commitment to creating a holistic and emotionally resonant dining experience. A distinctive cornerstone of Kazda's philosophy is his groundbreaking approach to welcoming children into the fine dining sphere. Inspired by an experience at "Celler de Can Roca," he firmly believes that "family belongs to life – why not also in the restaurant?" He actively challenges the prevalent notion of children being unwelcome, offering a dedicated, sophisticated menu for young diners. This isn't a "dumbed-down" version, but rather "real food – just thought differently," featuring expertly prepared dishes like double-clarified consommé or a poached 64-degree egg adapted for younger palates, demonstrating a profound respect for children's discerning taste buds and their integral role in the dining experience. Chef Kazda's technical mastery is evident in his commitment to "classic craftsmanship" and precise execution. He elevates traditional Baden cuisine by integrating sophisticated French techniques, presenting dishes in a "contemporary and modern way" that highlights the main ingredient with creative flair. His approach to flavor is nuanced, focusing on depth and clarity while being mindful of avoiding overpowering elements, especially when crafting dishes for younger palates. He excels in precise cooking methods, exemplified by his "doppelt geklärte Consommé" and a "pochiertes 64-Grad-Ei mit Spinatpüree und Nussbutterschaum." While catering to children, he ensures "echtes kleines Wiener Schnitzel, schön souffliert," showcasing his ability to apply refined techniques across his entire menu. He also infuses his cuisine with nostalgic elements, such as "grandma’s steamed dumplings" as an aperitif, connecting with guests on an emotional level through familiar, comforting flavors presented with gourmet precision.