Restaurant Schwarzwaldstube is the fine-dining restaurant of the great Traube Tonbach hotel in the German Black Forest valley. This property is more than a hotel. It is a haven of peace and tranquillity, where haute cuisine, art, wine, wellness and nature are blended into a unique experience. The hotel is located the town of Tonbach, nestled on one side of the Black Forest valley.
The history of Traube Tonbach dates back to 1789, when it was opened as a tavern for thirsty forest workers. Since then, the property has been owned by the Finkbeiner family. Today Heiner Finkbeiner and his wife Renate run Traube Tonbach together with their sons Sebastian and Matthias. It is impressive how the family never loses focus and constantly manages to improve. For more information about Hotel Traube Tonbach, please see our hotel section.
You can expect some of the world’s best cuisine during your stay at Traube Tonbach in no less than 4 restaurants. The gourmet experiences at restaurant Schwarzwaldstube have made Traube Tonbach one of Europe’s best places when it comes to fine dining travels. The dining room seats up to 40 guests and has recently been renovated. Several historic items have been kept in the iconic restaurant, such as the hand carved wooden ceiling and crystal chandeliers. They have been combined with light & warm colours and comfortable seating furniture in order to create a peaceful setting to enjoy the culinary creations of the kitchen team.
Head Chef Torsten Michel took over the kitchen from Harald Wohlfahrt and continued with the remarkable culinary evolution of restaurant Schwarzwaldstube. Michel was born in Dresden and has already 15 years of experience at Traube Tonbach. During this time, he also followed internships in restaurant Fat Duck, Noma and L’Arnsbourg. Torsten Michel is a master of flavours; his compositions create an incredibly tasty and perfect cuisine – delicate, intense, full-flavoured and delicious at the same time. The kitchen team gets great backup by Pastry Chef Pierre Lingelser, who makes some of the best desserts in Germany.
In the plate, you can expect delicate and sophisticated dishes with luxurious products. A good example is the starter with shortly poached Gillardeau oysters nr. 1, generous dots of imperial caviar and an oyster nage with champagne vinegar. So delicious. Next up:a well-balanced fish preparation with roasted red mullet with red bell pepper salsa, tossed artichokes and artichoke chips. As a side dish, red bell pepper coulis with red mullet liver is served. Only the best ingredients are selected to prepare the high-quality dishes. To guarantee this level of quality, the chef selects both regional and European products like in the two lamb preparations. First, the saddle of the Limousin lamb from France is served with pearl barley risotto with giblets of lamb, lamb feet and tongue. The dish is finished with herb tips and a Barolo jus with mustard seeds and dill. After that, a second course combines lamb from the Swabian Alps, served à la Royale, with a sauce Rouennaise with juniper.
Service in Restaurant Schwarzwaldstube is extremely professional and lead by restaurant manager David Breuer.Head Sommelier Stéphane Gass selects the best wines for the guests from Traube Tonbach’s wine cellars. These cellars are renowned worldwide for their excellent selection and price-quality ratio. No less than 40,000 bottles are matured with care and are only served when optimal to drink. Of course, Stéphane also serves a delicious and carefully selected wine pairing with every tasting menu.
Together with a stay in one of the beautiful rooms of Traube Tonbach, a visit to restaurant Schwarzwaldstube really is a great example of an ultimate gourmet hotel experience. Chef Torsten Michel presents a balanced cuisine which highlights the intrinsic flavour of each ingredient in the plate. Pure, elegant, but always full of flavour.
Chef Torsten Michel
Written by Sven & Frank