Located within the luxury resort Der Öschberghof in Donaueschingen in Germany’s Black Forest region, two Michelin-star restaurant ÖSCH NOIR is one of the region’s most refined fine dining destinations. Under the leadership of chef Manuel Ulrich, the restaurant presents modern French haute cuisine with precision, depth and a strong focus on product quality. The experience is defined by technical discipline, elegant presentation, Asian flavours and an impressive, highly curated wine programme.

Concept & Location

ÖSCH NOIR is located in the main building of Der Öschberghof, a modern resort focused on golf, wellness and gastronomy. Located just outside the town of Donaueschingen, Der Öschberghof enjoys a quiet countryside setting in the southern Black Forest region. The hotel is easily accessible by car and lies around 1.5 hours from Zurich and approximately 1 hour from Freiburg im Breisgau, making it a convenient escape for both German and international guests.

The architecture of Restaurant ÖSCH NOIR is a contemporary interpretation of the Black Forest, combining clean lines, dark refined tones and a carefully controlled play of light and shadow. The dining room is designed to create a sense of calm precision. Tables are arranged in rounded formations, subtly separated by elegant design elements, creating intimacy without isolation. One of the most distinctive design features is the use of suspended glass bead chains, which gently divide the space and create a shimmering effect reminiscent of morning dew in the Black Forest.

Large windows connect the dining room visually to the green surroundings, adding brightness while maintaining a controlled, almost theatrical sense of focus inside. The open kitchen is partially visible from the entrance corridor, reinforcing transparency and allowing guests to observe the team led by chef Manuel Ulrich in action. A nice added touch is the small tables in this corridor, where guests can go in between courses to enjoy some kitchen action.

The overall atmosphere is modern, structured and quietly luxurious in a highly architectural space that reflects the precision of the cuisine.

The Chef & The Team

Chef Manuel Ulrich leads ÖSCH NOIR with a clear identity rooted in classical French technique and modern fine dining execution. After completing his culinary training at Der Öschberghof, he went on to gain experience in leading European kitchens, including Restaurant Haerlin in Hamburg, where he also achieved his master chef qualification, as well as a period at the Schwarzwaldstube under Torsten Michel. During this time, he worked as a saucier, a role that continues to define his cooking today and is clearly reflected in the depth and precision of his sauces.

His culinary style is shaped by this journey, with a disciplined approach to flavour construction, a strong emphasis on sauces, acidity balance, Asian influences and precise texture layering. Dishes are meticulously refined, with every element serving a defined purpose within the composition. Since taking over the kitchen, Ulrich has helped establish ÖSCH NOIR as a consistent two Michelin-star restaurant, reinforcing its position among Germany’s leading fine dining destinations.

Gastronomy

The tasting menus, available as MENU NOIR and MENU VERT, reflect a structured and seasonal approach to fine dining. The cuisine is modern French in foundation, with subtle international (mostly Asian) influences and a strong focus on vegetable depth, fermentation and precise seasoning.

A particularly important element of the kitchen is its vegetarian offering, which is not treated as an afterthought but as a fully structured parallel menu. The vegetarian menu demonstrates the same technical level as the main menu, with standout dishes such as celery with pak choi, bergamot and Black Forest miso, or handmade dumplings with Périgord truffle and hazelnut. It is worth asking the team to incorporate selected vegetarian courses into the full tasting menu, which provides an excellent and often surprising perspective on the kitchen’s creativity.

Key dishes from our menu included:

Hand dived scallop
Lightly pan fried scallop served with lemongrass foam, fermented carrot and tamarind jus, carrot cream and carrot salad, glazed carrot, tosaka nori and seaweed, finished with a crisp scallop element. The dish is defined by its interplay of sweetness, acidity and marine purity.

Imperial pigeon
Pigeon breast roasted on the carcass and served pink, accompanied by reduced pigeon jus with rice vinegar, pointed cabbage kimchi and radish salad, sesame hollandaise with kimchi sesame, plum chutney with umeboshi, and a side spring roll filled with braised pigeon leg and cabbage. A complex dish balancing richness, acidity and fermentation.

Chocolate soufflé
Soufflé made with 55 percent Itakuja chocolate served with banana ice cream and banana mousse, cashew cream, passion fruit gel, passion fruit jus with basil oil, cashew crunch, banana bread, banana cream and caramelised banana. A layered dessert combining warmth, tropical freshness and nutty depth.

Our tasting menu

Service And Wine

Service at ÖSCH NOIR is highly professional, structured and discreet, following a fine dining rhythm that is precise without being rigid. The front-of-house team operates with calm efficiency yet remarkable enthusiasm, providing clear explanations and ensuring smooth pacing throughout the evening. The young and driven team was one of the most pleasant teams we have experienced in a long time.

The wine programme is one of the restaurant’s defining strengths. Under the direction of sommelier and restaurant manager Michael Häni, the cellar has developed into one of the most extensive in the region, with around 3,500 national and international references.

The selection spans iconic estates, rare allocations and emerging producers, with a strong emphasis on depth and diversity across major wine regions. A Coravin system allows premium wines to be served by the glass, including rare labels such as Petrus, Romanée Conti and Masseto, offering guests access to some of the world’s most sought after wines in a flexible format.

Wine pairings are carefully constructed to support the progression of the menu rather than overpower it, enhancing structure, acidity and aromatic layering throughout the experience.

Why Go

ÖSCH NOIR offers a disciplined and technically refined fine dining experience within one of Germany’s most famous golf resorts. The combination of Manuel Ulrich’s precise modern French cuisine, an outstanding wine programme and a striking contemporary interior makes it a benchmark restaurant in the region.