Restaurant Schwarzwaldstube – TraubeIt will take you around one hour of drive from Strasbourg or one and a half hours drive from Stuttgart before you enter the beautiful Black Forest and end up in the Tonbach valley, and at the front doors of the Traube Tonbach hotel. Friendly staff dressed in traditional costumes from the Black Forest called Dirndl for her and Tracht for him will welcome you and you will soon feel that this is not the typical luxury hotel. There are several good and decent restaurants at the Traube Tonbach, but there is one restaurant that is amazing – Restaurant Schwarzwaldstube.
Tobias Finkbeiner was granted a license by the Duke Karl Eugen von Würtenburg to open a tavern for thirsty forest workers back in 1789 and since then the property has continued to be owned by the Finkbeiner family. Traube Tonbach has managed remarkably well to survive all these years since its beginning and it just gets better. Today Heiner Finkbeiner and his wife Renate run the Traube Tonbach together with their sons Sebastian and Matthias. It is impressive how the family never loses focus and constantly manages to improve despite the fact that the same family has run the property for more than 200 years. You can expect the very best and most friendly service during your time at Traube Tonbach and you can also expect some of the world’s best cuisine at their signature restaurant. For more than 30 years Head Chef Harald Wohlfahrt has continued to develop his cooking techniques and his amazing talent for localising and creating the very best tastes, texture and flavours. Die Schwarzwaldstube was formerly a French cuisine restaurant and the food is still mainly haute cuisine, but today Harald Wohlfahrt has taken inspirations from other parts of the world as well. The small town of Loffenau near Baden-Baden had a wonderful November day back in 1955 when super chef Harald Wohlfahrt was born. It did not take long for the Finkbeiner family to notice Harald’s potential so he was given training by the legendary chefs Eckart Witzigmann in Munich and Alain Chapel in Mionnay in Lyon. Between 1978 and 1980 Harald Wohlfahrt was working as the Assistant Head Chef at Restaurant Schwarzwaldstube before he was appointed the Head Chef in 1980. Since then the Master Chef has received most recognitions and accolades that can be gained and despite the fact that he has been the Head Chef for over 30 years at the same restaurant he is still developing and open for inspirations. And as with all the very best chefs, Harald Wohlfahrt has the ability to teach his knowledge to other great chefs as well. Klaus Erfort, Christian Bau and Joachim Wissler worked at Schwarzwaldstube previously and today they run their own top rated restaurants. You can expect heavy luxury in the amazing dining room with beautifully carved wood works, table sculptures made out of cutlery by the famous artist Gérard Bouvier and flatware from Christofle Paris. The whole team at Restaurant Schwarzwaldstube will impress on you and deliver you both impeccable service and amazing food. Harald Wohlfahrt gets phenomenal backup to his fantastic cuisine by Pastry Chef Pierre Lingelser who makes some of the best desserts in Germany, Head Sommelier Stéphane Gass will select the best wines for you from Traube Tonbach’s wine cellars of more than 40,000 bottles. The team gives you a dinner experience never to forget. Restaurant Schwarzwaldstube scored 91 points of 100 points in our rating system. View our Top 60 of the world. Back to the reviews. By Andy Published: September 12, 2011 Hotel Traube Tonbach Restaurant Schwarzwaldstube Tonbachstrasse 237 72270 Baiersbronn-Tonbach Germany Phone: +49 7442 4920 www.traube-tonbach.de |
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