Luxury with a history

The pleasure revolution of 1789

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Luxury is not a means unto itself, it serves pleasure, relaxation and rest.

Traube Tonbach can look back on a time of many changes of continuity and changes like no other hotel. What began with cider and beer in the historic Bauernstube has developed over the past 40 years to become a mainstay in the map of culinary gourmands. In the 1950s, the tracks where set for modern hospitality. Since 1993, Patron Heiner Finkbeiner has continually developed Traube Tonbach further to position it at the top of European hotels. Today, the resort employs over 320 members of staff and is delighted to see when guests are amazed. After all, those who have experienced Traube Tonbach once often come back again: 80 per cent of our guests are regulars.

1789

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, of 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 baker”). Grandson Johann Georg received a distilling license and distilled potatoes, turnips, fruits like apples and pears, wild cherries and blueberries in the cellar.

1890

Traube Tonbach Geschichte People 2

1890

Great-grandson Friedrich served wine for the first time – in addition to beer and a type of pressed-fruit juice called ”cider”. It was transported from Baden by ox-drawn wagons.

1920

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.

1950

Traube Tonbach Geschichte 9

1950

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.

1957

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.

1977

Traube Tonbach Geschichte People 1

1977

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.

1991

Traube Tonbach, with the Schwarzwaldstube, became a member of the restaurant association Les Grandes Tables Du Monde – Traditions & Qualité.

1993

Traubetonbach Heiner Finkbeiner 3

1993

Great-great-great-great-grandson and current owner Heiner Finkbeiner took over as head of the hotel.

2001

The completely re-designed, spacious pool landscape and sauna had its grand opening. With its modern and elegant atmosphere, relaxing here was easy.

2004

Traube Tonbach Eichbergstube 1

2004

The conference rooms and the Eichbergstube in the original house were renovated and modernized, loaded with the most cutting-edge technical equipment.

2006

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.

2009

Traube Tonbach Vinothek 3

2009

Opening of our new vinothek under the leadership of award-winning sommelier Stéphane Gass. During his many travels to the world’s greatest wine locations, he has been able to discover passionate vineyards for our guests. The Traube shopping lane was expanded, and the Traube Lädle became more spacious.

Matthias and Sebastian Finkbeiner, the sons of the owners Renate and Heiner Finkbeiner, continue the family tradition and started their work in the management of the hotel Traube Tonbach.

The commissioning of our block heat and power plant marked an important step towards greater care for the environment. The block heat and power plant generates 434 kilowatts of power and an additional 770 kilowatts of thermal output, which is then used to heat water. A total of 2.5 million kilowatt hours of energy and 3.75 million kilowatt hours of heat are generated by the plant every year, thus covering about 65 percent of the hotel’s energy needs. The carbon emissions, compared to conventional energy supply, have been reduced by roughly 1,400,000 kilograms annually.

2010

Heiner Finkbeiner is honored by Das große Restaurant & Hotel Guide,

also known as the Bertelsmann Guide, with the Hotelier of the Year 2011 award.

2011/2012

Traube Tonbach Wellness Spa Spabereich 3

2011/2012

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.

2012

Opening of the “Neues Schloss” in Meersburg as an exclusive leaseholder. The place offers great facilities for unforgettable weddings and events with a wonderful view over Lake Constance and catering for up to 140 people.

The complete refurbishment of Haus Kohlwald also began. Of the 41 double and single rooms only 23 family apartments and one suite remained, giving guets more space and freedom to relax. The new track not only perfectly integrates into the harmonious landscape, it also boasts environmental-friendly, sustainable operations. The whole hotel complex is supplied with energy from Traube Tonbach’s own block power station from this time on.

2013

Traube Tonbach Schwarzwaldstube 6

2013

Award for Food Hotel Europe by the magazine Geo Saison. The restaurant Schwarzwaldstube – Hotel Traube Tonbach is again on the first rank of the “Hornstein“ list.

2014

Finkbeiner family takes over the new subsidiary Schlosshotel Monrepos in Ludwigsburg near Stuttgart. The Schlosshotel with the restaurant Gutsschenke and 77 rooms and suites, as well as 10 conference rooms is part of the domain Monrepos – a spacious park around the baroque Seeschloss Monrepos which has been built by the Duke of Württemberg in the 18th century. Next to the Seeschloss, which offers meeting rooms for prestigious festivities and events, a 29-hole-golf-course as well as a modern horse riding farm round up the historic scenery of the grounds. The domain also is the domicile of the wineyard Herzog of Württemberg.

The Black Forest National Park opened on 1 January 2014. It is an important contribution towards protecting nature and biodiversity, and also allows people to experience their surroundings and natural processes first hand.

2015

Traube Tonbach Familie Kinder Spielplatz 1

2015

A huge playground is built on the roof of the Kids’ Court. It enables children to play to their heart’s desire at Traube Tonbach, centered around the old trades of the Black Forest, such as timber rafting and rope making.

Gault&Millau honored Heiner and Renate Finkbeiner with the Hotelier of the Year award. The renowned French gourmet guide acknowledged the outstanding commitment of these two passionate hosts. The international industry resource praised the Finkbeiners for their entrepreneurial creativity and culinary passion, calling it exemplary and visionary for the German hotel sector.

2016

The Tonbach natural water spring began delivering fresh water. In the newly renovated outdoor pool, guests can experience the natural water quality in person.

2017

Traube Tonbach Mitarbeiter Kueche Schwarzwaldstube Torsten Michel 6

2017

Young top chef Torsten Michel brings his international experience to Schwarzwaldstube as the new Head Chef. The friendly prodigy started at Schwarzwaldstube as Commis de Cuisine in 2004 and was quickly promoted to Demichef de Partie in February 2005. He became Chef de Partie in February 2007, and has been Sous Chef since May 2007.

Over the years, he has continuously worked to refine his culinary signature. This included spending time working with other renowned chefs – like Heston Blumenthal at Fat Duck in Berkshire, René Redzepi at Noma in Copenhagen, and Jean-Georges Kleins at L’Arnsbourg in Baerenthal.

Schwarzwaldstube received the Michelin Guide’s highest rating, three stars, for the 26th year. This is confirmed in the latest 2018 edition of the famed French restaurant guide. This makes Schwarzwaldstube the only restaurant in Germany to continuously receive three stars over more than two decades.

Renowned restaurant ranking La Liste named Schwarzwaldstube the best restaurant in Germany. La Liste uses an algorithm to evaluate over 550 restaurant guides, including Gault&Millau and the Michelin Guide, and also incorporates popular diner rating portals into this calculation. Schwarzwaldstube is in 5th place among the world’s leading restaurants, at 98.75 percent. In 2019, the Schwarzwaldstube moved up to 4th place, with 99.0 percent, to become Germany’s best restaurant.

The elegant hotel hall, bright colonnade, and cozy pub were lovingly updated. The new interior design achieves a harmonious balance of traditional and fresh, modern ideas.

2019

Traube Tonbach Koehlerstube 1

2019

In the future, Traube Tonbach will unite four Michelin stars under a single hotel roof. Not only Schwarzwaldstube defends its highest rating of three macarons – for the first time, the young team of Köhlerstube under the direction of chef de cuisine Florian Stolte has received a Michelin star in 2019.