Restaurant Köhlerstube is one of the four on-site restaurants of the famous Hotel Traube Tonbach in Germany. Located in the middle of the beautiful black forest, 4 km from Baiersbronn, this property combines top gastronomy, wellbeing and Swabian luxury. The national park is located on a stone throw from the hotel and Tonbach is praised for its beautiful nature and the crisp mountain air. For more information about Hotel Traube Tonbach, please consult our hotel section.
It is here, on this unique and relaxing location, that one can discover restaurant Köhlerstube. The restaurant is awarded with 16 points in the German Gault&Millau guide 2018 and accessible for hotel and non-hotel guests. The dining room can seat up to 100 guests but stays cosy, luxurious and traditional. The interior combines a comfortable red carpet with lots of wood and blue en white colours. White linen covers the tables and authentic interior accessories enhance the traditional Swabian atmosphere. From many of the tables, guests can enjoy glorious views of the Tonbach Valley.
In the kitchen, Head Chef Florian Stolte leads the team together with his Sous Chef Jonas Vogel. Florian Stolte has been head chef at Köhlerstube and its sister restaurant Bauernstube since March 2012. The talented chef previously worked at the famous kitchens of Vila Joya in Portugal and the three star Schwarzwaldstube, also located at Hotel Traube Tonbach. Together with his Sous Chef Jonas, he serves interesting dishes that are based on the regional cuisine, but lifted to a higher level with top-quality ingredients, international accents and a refined presentation. Seasonal ingredients form the basis and are processed into modern fine-dining preparations. Guests can choose between an à la carte menu with around 15 dishes and a chef’s menu in 3 or 6 courses.
Good examples from the chefs’ cooking are the delicious gently cooked salmon trout, combined with Tarbourich oyster and preserved cucumber, or the ‘surf&turf’ fried lobster, which is combined with juicy pork belly, green asparagus, and Thai Tom Kha Gai flavours. As a main course, the dry aged grilled Entrecôte is definitely recommended. It comes with a variation of onions, marrow dumpling, and a rich truffle sauce. Service at the restaurant is professional with traditional Swabian touches, making it a charming experience. A great advantage is that guests can choose wines from the extensive wine list from the hotel, definitely one of the best in the region (if not the country). Make sure to ask the experienced sommeliers for some advice and you will definitely discover a great bottle.
At restaurant Köhlerstube, one can enjoy harmonious fine-dining preparations that perfectly combine regional Swabian cooking with internationally inspired accents. The charming setting, with views on the Tonbach valley, the attentive service, and the stunning wine list will make you want to return over and over again.
Chef Stolte & Vogel
Written by Sven & Frank