Die Schwarzwaldstube
Die Schwarzwaldstube, deep in the heart of the Black Forest, is perfectly located for chef Harald Wohlfahrt's brand of French-inflected haute cuisine. With a wealth of produce like game, stone fruit, berries and mushrooms in the surrounding area, but with the resources and luxury ingredients of France just an hour away over the border. One of four restaurants at Heiner and Renate Finkbeiners' Hotel Traube Tonbach, the 40-cover Schwarzwaldstube, presided over by Wohfahrt for some 28 years now, is renowned not only for its alluring cuisine but for its winning service. Charming, balletic, seamless, the team, led by Ansgar Fischer, wins best service awards year after year after year. Deservedly.
Behind the stove:
Harald Wohlfahrt
What they say:
Wohlfahrt is a chef who has mastered the full bandwidth of culinary forms. Frankfurter Allgemeine Zeitung
New dish this year:
[Pending HA]
Not a lot of people know that:
Harald Wohlfahrt's take on space food will be feeding the astronauts on the International Space Station. The menu, lifting off in March 2009, includes braised calf's cheeks, plum compote with star anise and potato soup with blood sausage.
Hotel Traube Tonbach, 72270 Baiersbronn im Schwarzwald+49 (0)7442 492665
www.traube-tonbach.de
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