Balancing the traditional and the modern.
The course for modern hospitality was set in the 1950s. Since 1993, patron Heiner Finkbeiner has developed Traube Tonbach to become one of Europe's top hotels. Today, the impressive hotel has 310 employees and is delighted to impress its guests. It only takes one visit to get hooked: 80% of Traube's guests are regulars.
A brief overview of the hotel’s history:
Tobias Finkbeiner built one of the very first houses in the Tonbach valley when the forestry industry was just starting to take hold there. Then, he opened a tavern for the thirsty lumberjacks and all the other working men. The original dining hall, the “Traube”, is today known as the Bauernstube.
His son, Ludwig, added a bakery to his father's business. In 1812, he and 24 other recruits went to fight in Napoleon's military campaign in Russia. Württemberg belonged to France at that time. Ludwig was the only one of the 25 to return and went down in local history as ”Napoleon-Bäck” (literally ”Napoleon pastry”). Grandson Johann Georg received a distilling license and distilled potatoes, turnips, fruits like apples and pears, wild cherries and blueberries in the cellar.
Great-grandson Friedrich served wine for the first time – in addition to beer and a type of pressed-fruit juice called ”Most”. It was transported from Baden by ox-drawn wagons.
Great-great-grandson Heinrich was the first to rent out a room when a professor from Heidelberg got lost during a hike through the woods and ended up in the Tonbach. By 1939, he had added another 14 rooms to rent. His wife Franziska cooked for the guests, and his sons, Heinrich, Albert and Willi, would pick them up with a wagon or sleigh from the train station in Baiersbronn.
After being used by the organization ”Mother and Child” during the war and later being seized under French occupation, the ”Traube” re-opened. Word spread quickly from Karlsruhe to Stuttgart about how well you could eat there, which was more than just an attribut at that time.
Great-great-great-grandson Willi caused a stir by opening a new guest house: It was one of the first Black Forest holiday hotels to offer a room with a bath and balcony. The building has 64 beds and is the first wing of the hotel today.
Paul Bocuse, the Haeberlin brothers, Jean Troisgros, Eckart Witzigmann and other prominent chefs came for the grand opening of the ”Schwarzwaldstube”. In 1980, young and talented Harald Wohlfahrt was given the position of head chef.
Great-great-great-great-grandson and current owner Heiner Finkbeiner took over as head of the hotel.
The completely re-designed, spacious pool landscape and sauna had its grand opening. With its modern and elegant atmosphere, relaxing here was easy.
The conference rooms and the Eichbergstube in the original house were renovated and modernized, loaded with the most cutting-edge technical equipment.
The Traube Tonbach Court opened. The reconstructed tennis facility now provides a place for children, cooking and conferences and is, first and foremost, a paradise for younger guests to play to their heart's content.
Opening our new vinothek under the leadership of award winning sommelier Stéphane Gass.
Matthias and Sebastian Finkbeiner, the sons of the owner couple Renate and Heiner Finkbeiner, continue the family tradition and start their work in the management of the hotel Traube Tonbach.
The commissioning of our block heat and power plant marked an important step towards a greater care about the environment. Over 870.000 kg of carbon dioxide output can be saved every year.
The German food magazine “Feinschmecker” choose the Traube Tonbach as gourmet hotel No. 1. and also ranked Harald Wohlfahrt as No.1 of the German chefs.
Ansgar Fischer, maître d’ of restaurant “Schwarzwaldstube”, was awarded “headwaiter of the year 2011” by Gault&Millau.
Harald Wohlfahrt celebrated his 30th year as head chef in the restaurant “Schwarzwaldstube”.
The German food magazine “Feinschmecker” ranked the Traube Tonbach again as gourmet hotel No. 1 in Germany. Harald Wohlfahrt was chosen as No.1 of the German chefs and Pierre Lingelser as best pastry chef. The service team of “Schwarzwaldstube” received the award „Best Service Team“.
Confirmation of the three stars from the Guide Michelin for restaurant “Schwarzwaldstube”. Herewith Harald Wohlfahrt kept a record, as he received this award the 20th time.
Reorganization of the main entrance of the Traube Tonbach, and enlargement of the SPA&RESORT. The new spa offers nine luxurious treatments rooms, offering various state-of-the-art treatments.
Opening of the “Neues Schloss” in Meersburg as an exclusive leaseholder. The place offers great facilities for unforgettable weddings and events with a wonderful overview to Lake Constance and catering for up to 140 people.
Began of the complete refurbishment from the Haus Kohlwald. From 41 double and single rooms only 22 family apartments and one suite remained, giving guets more space and freedom to relax. The new track itself adapts not only perfectly in the harmonious landscape, it also boast itself by its environmental friendly, lasting construction. The whole hotel complex is supplied with energy from Traube’s own block power station from this time on.