The weather was exceptionally warm and Annette and I decided to spend the afternoon in the Steinberg Vineyard, the German equivalent to Burgundy’s famous Clos de Vougeot in the Rheingau, owned by the historic Kloster Eberbach. Both vineyards share a deep historical connection through the Cistercian monks, who traveled from Burgundy, France, to the Rheingau region of Germany in the 12th century. The Cistercian monks originated from Cîteaux Abbey in Burgundy, where they established the famous Clos de Vougeot—a large, wall-enclosed vineyard (a "Clos" in French). In 1136, these French monks established Kloster Eberbach (Eberbach Abbey) in Germany's Rheingau valley, bringing their advanced winemaking knowledge and grapevines with them.
Remembering that about a year ago acclaimed Chef Dirk Schröer had taken over Restaurant Baiken in the midst of the iconic Rauenthaler Baiken vinyard, after cooking at the Weinschänke Schloss Groenesteyn in Kiedrich for several years with a Michelin star, we decided to stop there and have dinner. It was lovely, clearly at the Michelin star level. Sitting in the midst of the midts of the Baiken vineyard, enjoying Chef Dirk Schröer's and Host Amila Begic-Schröer's "Fine dining and warm service, just as we are, not artificial or pretentious, but honest, simple, and authentic—that is our motto. Down-to-earthness and a focus on the product are essential to us", was indeed memorable. Chef Dirk Schröer's culinary philosophy avoids overly pretentious gimmicks. He describes his food as aroma-dominated, fresh, new German cuisine that remains grounded, honest, and strictly centered around regionality and quality (Restaurant Ranking).
A memorable evening. We will be back.
Michelin
Set amid the vines, and with a magnificent view of the vineyards and Eltville, the location is truly magical. In summer, the terrace is of course very popular. This restaurant run by Dirk Schröer and Amila Begic-Schröer is part of the Kloster Eberbach wine estate on the Rauenthaler Baiken. The chef adheres to a strictly classical and fuss-free style of cooking, showcasing outstanding, impeccably fresh ingredients, as in the saddle of venison in a bread crust with wild mushrooms, apricot and pointed cabbage. You can order à la carte or choose from different set menus, for example, the enticing and reasonably priced three-course "Afterwork Menu" (including wine and water) on Mon, Thu and Fri. The wine list is dominated by the Hessische Staatsweingüter wine estates. The decor is tastefully understated and attentive service comes courtesy of a front-of-house team who are friendly, professional and always on hand – pleasant atmosphere guaranteed.
Restaurant Ranking
Fine dining and warm service, just as we are, not artificial or pretentious, but honest, simple, and authentic—that is our motto. Down-to-earthness and a focus on the product are essential to us.
Chef Dirk Schröer
Chef Dirk Schröer is an acclaimed, Michelin-starred German chef known for his fresh, honest approach to modern German cuisine. Born on October 7, 1975, in Stuttgart, he has carved out a prestigious career working across several of Germany's most famous fine-dining establishments before settling in the prominent Rheingau wine region.
Apprenticeship (1992–1996): Schröer completed his culinary training at the legendary hotel Nassauer Hof in Wiesbaden, sharpening his skills at the renowned restaurant Die Ente von Lehel.
Early Experience & Formative Years (1996–2005): He worked as a Commis de Cuisine at the Köhlerstube within the iconic Hotel Traube Tonbach in Baiersbronn. After completing his mandatory military service (working as a chef in an officers' club), he returned to Die Ente and later moved to the world-famous Tantris in Munich, cooking under chef Hans Haas for four years.
Sous Chef at Vendôme (2005–2006): He elevated his technique under master chef Joachim Wissler at the 3-star Michelin restaurant Vendôme at Grandhotel Schloss Bensberg.
Chef de Cuisine at Caroussel (2006–2013): Schröer took his first major Head Chef role at restaurant Caroussel inside the Bülow Palais in Dresden. During his tenure, the restaurant maintained its Michelin star, and he was named "Chef of the Year in Saxony" for three consecutive years (2006, 2007, 2008).
Arrival in the Rheingau (2013–2017): He moved to western Germany to helm the fine-dining kitchen at Burg Schwarzenstein in Geisenheim, earning another Michelin star. He followed this with a short tenure starting in 2017 at the Schlossschänke on the historic estate of Schloss Johannisberg.
Independent Proprietor at Schloss Groenesteyn (2018–2024): In 2018, along with his partner Amila Begic, he opened his own boutique gourmet restaurant, Weinschänke Schloss Groenesteyn in Kiedrich. The 17th-century tavern was awarded a Michelin star within its first year of operations.
Current Venture – Baiken by Schröer (Late 2024–Present): At the end of 2024, Schröer transitioned away from Groenesteyn to take over the restaurant Baiken in Eltville. Located directly within the vineyard hills, he serves high-end, honest regional food under a slightly more relaxed, authentic atmosphere.
Culinary Style
Schröer's culinary philosophy avoids overly pretentious gimmicks. He describes his food as aroma-dominated, fresh, new German cuisine that remains grounded, honest, and strictly centered around regionality and quality.
Arriving at Baiken by Schröer
Menu
2024 Rauenthaler Baiken Weingut Kloster Eberbach Riesling trocken Premier Cru
Bread and Amuse
First
Getting Dark
Second
„Unsere Kaviardose“
Sweets
Thank You and Bye-bye
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