Time to cook and enjoy.

Enjoy our cookery school while experiencing all of the amenities that Traube Tonbach has to offer. Together, we will prepare four courses during the cooking class, which starts at 10.00 a.m. and ends at 4.30 p.m.

  • Accommodation for 2 nights
  • Welcome with fruits, flowers and champagne
  • Every day starts with our copious breakfast buffet from 07.30-12.00 a.m.
  • Our daily “delicious afternoon” buffet of light snacks from 02.30-04.30 p.m.
  • A 5-course dinner at Köhlerstube
  • Participation in a cooking class*
  • Evening room service: Gourmet plate with a half-bottle of wine
  • Free wireless internet

more amenities

Apart from the cookery school and the culinary pleasures you have the opportunity to relax in the Traube SPA & RESORT or to discover the great nature of the Black Forest during a hiking tour.

Find a complete list of all dates and themes below:

  • 18th January 2016 - Périgord Truffle and goose liver
  • 19th January 2016 - Fine saltwater fish (monkfish, white king salmon, sea bream)
  • 21st January 2016 - Dinner and wine, exclusive cooking class with winemaker Philipp Kihn from Leimersheim
  • 8th February 2016 - Asian aromas in five courses
  • 9th February 2016 - Périgord truffle and goose liver
  • 11th February 2016 - Dinner and wine, exclusive cooking class with winemaker Johannes Jülg from Schweigen
  • 29th February 2016 - Quick, aromatic meals for every day
  • 1st March 2016 - Mediterranean cuisine with vegetables and fish
  • 24th March 2016 - Dinner and Wine, exclusive cooking class with an Alsatian winemaker
  • 28th March 2016 - Fine street food - from tuna burgers and club sandwiches to prawn wraps and canapés
  • 29th March 2016 - Oriental aromas
  • 25th April 2016 - Baden asparagus
  • 26th April 2016 - Duet of green and white asparagus
  • 13th June 2016 - Healthy cuisine from the northern Black Forest 
  • 14th June 2016 - Herbs and blossoms from the region
  • 27th June 2016 - Italian pasta dishes with mussels, meat and vegetables 
  • 28th June 2016 - Fresh vegetable dishes with herbs and grains
  • 11th July 2016 - Grilling meat and vegetables with charcoal
  • 12th July 2016 - Grilling fish and vegetables with charcoal
  • 8th + 9th August 2016 - Indonesian, Balinese and Thai cuisine with chef Degan Septoadji Supriyadi
  • 15th + 16th August 2016 - Indonesian, Balinese and Thai cuisine with chef  Degan Septoadji Supriyadi
  • 19th September 2016 - Duck variations
  • 20th September 2016 - Variety of ingredients from local forests
  • 3rd October 2016 - Autumn regional delicacies
  • 4th October 2016 - Breton lobster
  • 7th November 2016 - Training for Christmas dinner
  • 8th November 2016 - Local venison with winter vegetables
  • 21st November 2016 - Variations on goose liver
  • 22nd November 2016 - Cold and warm dishes with three types of oysters, turbot vegetables and exotic fruit, paired with champagne
  • 24th November 2016 - Dinner and champagne, exclusive cooking class with Billecart-Salmon champagne
  • 28th November 2016 - Traditional St Martin's Goose
  • 29th November 2016 - Shellfish and crustaceans
  • 5th December 2016 - Bouillabaisse and bourride 
  • 6th December 2016 - Wild fowl and cabbages 

* Only selected cooking class dates

The following cooking classes have an extra charge:

  • 18th January 2016 - Périgord truffle and goose liver
  • 19th January 2016 - Fine saltwater fish (monkfishm white king salmon, sea bream)
  • 21st January 2016 - Dinner and wine, exclusive cooking class with winemaker Philipp Kuhn from Leimersheim
  • 8th February 2016 - Asian aromas in five courses
  • 9th Feburary 2016 - Périgrod truffle and goose liver
  • 11th February 2016 - Dinner and wine, exclusive cooking class with winemaker Johannes Jülg from Schweigen
  • 1st March 2016 - Mediterranean cuisine with vegetables and fish
  • 24th March 2016 - Dinner and wine, exclusive cooking class with an Alsatian winemaker
  • 4th October 2016 - Breton lobster
  • 7th November 2016 - Training for Christmas dinner
  • 8th November 2016 - Local venison with winter vegetables
  • 21st November 2016 - Variations on goose liver
  • 22nd November 2016 - Cold and warm dishes with three types of oysters, turbot, vegetables and exotic fruit, paired with champagne
  • 24th November 2016 - Dinner and champagne, exclusive cooking class with Billecart-Salmon champagne
  • 28th November 2016 - Traditional St Martin's Goose
  • 29th November 2016 - Shellfish and crustaceans
  • 5th December 2016 - Bouillabaisse and bourride
  • 6th December 2016 - Wild fowl and cabbages 

If you have any questions please do not hesitate to call our reservation team: +49 7442 492-0.

The rates are inclusive of the set menus. Beverages and visitor´s tax will be charged separately. The rates you see in the grid on this page are per room and per package. For all other room-categories please call our reservation team. All rates quoted are subject to availability and alteration.