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, 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.

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.


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.

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.


Award for Food Hotel Europe by the magazine Geo Saison.

Appointment of Florian Stolte, Chef of the Köhlerstube and Bauernstube Restaurants, for Newcomer of the Year by the magazine “Feinschmecker”

The restaurant Schwarzwaldstube – Hotel Traube Tonbach is again on the first rank of the “Hornstein“ list.

Participation of a germanwide campaign with the DZ-Bank “Deutschland–Made by Mittelstand” as one of four German companies.

Staff living quarters is connected to the hotel own block heat and power plant.


The Finkbeiner Hotel Beteiligungs GmbH & Co. KG takes over the new subsidiary Schlosshotel Monrepos in Ludwigsburg near Stuttgart as leaseholder. The Schlosshotel with the restaurant Gutschenke 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. 

You may find more information about Schlosshotel Monrepos on our new homepage:

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. The national park is already making the differences between the original areas and cultivated forest clearly visible to visitors. Guests can enjoy spectacular natural phenomena and a stunning variety of wildlife up close.


Gault&Millau honoured Heiner und Renate Finkbeiner with the “Hotelier of the Year” award. The renowned French gourmet guide acknowledged the outstanding commitment of these two consummate 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.


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.

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

The Köhlerstube is awarded with one michelin star for the first time.