Cooking is an art. So is eating.

We celebrate the wealth of culinary diversity in our hotel by giving you a world of delicious ideas. Traube Tonbach has four different restaurants to choose from as well as a small, elegant wine shop, a top-class cookery school, an exclusive line of products and many other delicacies. This is how we earned our reputation as the Black Forest's top hotel for connoisseurs.

Culinary Delights - a delicious experience

Half-board guests who book at least three nights will enjoy our special offer – our Culinary Garden, featuring a guided dinner for wine connoisseurs and an evening at the Traube Tonbach cookery school.

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Culinary Delights - a delicious experience

The day starts with a smile.

The breakfast buffet in Silberberg restaurant has it all. Homemade marmalade, fresh eggs from the farm, Atlantic salmon – everything to get your day off to a perfect start.

The day starts with a smile.

A fine palate for trends.

Björn Deinert created an exclusive Traube Tea collection with Althaus founder and tea tester Ralf Janecki. 

A fine palate for trends.

A tasting for connoisseurs.

We regularly invite prominent winemakers to join us at Traube Tonbach. We create specific menus for each type of grape for unforgettably delicious wine tastings.

A tasting for connoisseurs.

"First and foremost, I cook for my guests."

Harald Wohlfahrt has made the Schwarzwaldstube in Baiersbronn his life's work. He created an internationally renowned style of cuisine.

"First and foremost, I cook for my guests."
The dream team at the bar.

The dream team at the bar.

Head Bartender Bernhard Stöhr and Silvia Schumacher are there to exceed our guests' expectations, respond to their needs and create the right atmosphere.

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Stéphane Gass has a passion.

Stéphane Gass has a passion.

Winner of several awards, Stéphane Gass is responsible for Traube's huge wine cellar, which holds around 28,000 precious bottles.

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Cooking is teamwork one can truly enjoy.

Cooking is teamwork one can truly enjoy.

Everyone enjoys working with Henry Oskar Fried – from beginners to experienced cooking enthusiasts.

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Fresh, harmonious and imaginative.

Fresh, harmonious and imaginative.

Florian Stolte has been head chef at Köhlerstube and Bauernstube since March 2012. This young, highly talented chef was discovered at Traube Tonbach.

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