• Schwarzwaldstube at Hotel Traube Tonbach
    Schwarzwaldstube at Hotel Traube Tonbach ©Hotel Traube Tonbach
  • Exterior of Hotel Bareiss with natural swimming pool
    Exterior of Hotel Bareiss with natural swimming pool ©Hotel Bareiss
  • Le Pavillon, Hotel Dollenberg and Dollenberg Park
    Le Pavillon, Hotel Dollenberg and Dollenberg Park ©Karl Hoffmann
  • Hotel Sackmann
    Hotel Sackmann © Hotel Sackmann GmbH
  • Gourmet restaurant at Wald & Schlosshotel Friedrichsruhe
    Gourmet restaurant at Wald & Schlosshotel Friedrichsruhe ©Wald & Schlosshotel Friedrichsruhe
  • Burg Staufeneck
    Burg Staufeneck ©Burg Staufeneck
  • Brenners Park-Restaurant
    Brenners Park-Restaurant © Brenners Park-Hotel GmbH
  • Restaurant and Hotel Schwarzer Adler
    Restaurant and Hotel Schwarzer Adler ©FKSW
  • Zirbelstube gourmet restaurant at the Colombi Hotel
    Zirbelstube gourmet restaurant at the Colombi Hotel ©Colombi Hotel
  • Zirbelstube at Hotel am Schlossgarten
    Zirbelstube at Hotel am Schlossgarten ©Hotel am Schlossgarten


Quality and innovation are no strangers to Baden-Württemberg, the home of Porsche and Mercedes. For years, this 'model state' has consistently held the record for the highest number of Michelin stars per inhabitant – and Baiersbronn in the Black Forest is a mini gourmet heaven with not one but two restaurants with three Michelin stars.
Hotel Dollenberg in Bad Peterstal-Griesbach

What could be more heavenly than a few restful days at the five-star-superior Hotel Dollenberg in the idyllic Black Forest? The two-Michelin-star Le Pavillon restaurant under Martin Herrmann and the 4,500m² Dollina wellness suite both offer blissful experiences and a welcome taste of luxury. Guests can discover the area around Strasbourg, Baden-Baden and Freiburg on walks, excursions and Segway tours, or enjoy a celebration in the fabulous atmosphere of the Renchtalhütte, a traditional mountain lodge.

Restaurant Schwarzwaldstube at Hotel Traube Tonbach

Hotel Traube Tonbach, which has been owned by the Finkbeiner family for more than 220 years, is surrounded by tall fir trees and gentle hills in the heart of one of Europe's most beautiful natural landscapes. The Schwarzwaldstube gourmet restaurant offers the gastronomic experiences that have put Harald Wohlfahrt among the best chefs in Europe. Sommelier Stéphane Gass enhances each course with a subtly matching wine from the Traube's exquisite cellar.

Zirbelstube gourmet restaurant at Colombi Hotel Freiburg

Food lovers have appreciated the charms of this multi-award-winning restaurant at the Colombi Hotel for more than two decades now. Head chef Alfred Klink never fails to delight his diners with artful creations. The harmonious interplay between exquisite ingredients, masterful preparation and the distinctive Colombi atmosphere make dining here a sensory feast. The owner-managed Colombi Hotel on the edge of the old quarter in Freiburg is one of the town's few luxury hotels.

Franz Keller Schwarzer Adler, Vogtsburg-Oberbergen

The Schwarzer Adler gourmet restaurant combines elegance and sophistication. Head chef Anibal Strubinger's style is an accomplished blend of French and Badensian cuisine, which has come to be the restaurant's calling card. The highly decorated wine list offers a wide range of perfect pairings for the food, with many international wine regions represented as well as Franz Keller's own Schwarzer Adler vineyard.

Zirbelstube gourmet restaurant at Althoff Hotel am Schlossgarten – Stuttgart

In the multi-award-winning gourmet restaurant at Althoff Hotel am Schlossgarten, Michelin-starred chef Bernhard Diers and his team serve French grande cuisine creations. Diers' universe is determined by his love of nature, a meticulous approach to the finest produce, craftsmanship in the manner of French haute cuisine and the willingness to constantly innovate. All of these influence his culinary philosophy and his food.

Gourmet restaurant, Zweiflingen-Friedrichsruhe

In the refined ambience of the gourmet restaurant at Wald & Schlosshotel Friedrichsruhe, Michelin-starred chef Boris Benecke delights guests with his exquisite, light and flavour-centric cuisine. His gastronomic creations are based on selected specialities and ingredients from the local Hohenlohe region. As co-founder of Lightstyle Cuisine, Benecke offers innovative, French-style gourmet food with the focus on natural ingredients.

Restaurant Bareiss in Baiersbronn

Ferienhotel Bareiss in Baiersbronn in the beautiful Black Forest is an attractive destination at any time of year. It offers sports, fun and games for children and a relaxing break for adults encompassing wellness treatments, shopping, hiking and good food. In the Bareiss gourmet restaurant, Claus-Peter Lumpp and his team create extraordinary delights – impeccably crafted, bursting with flavour and bordering on opulence, combined with pared-down elegance in visual effect and digestibility.

Brenners Park-Restaurant in Baden-Baden

The exquisite, multi-award-winning Brenners Park-Restaurant offers 45 covers for dinner. Outstanding dishes from chef de cuisine Andreas Krolik, impeccable service and superb parkland surroundings make this a destination restaurant for food lovers from around the world. The five-star superior Grandhotel Brenners Park-Hotel & Spa in Baden-Baden is set in a large park and offers exquisite interiors, an always innovative variety of packages and fantastic personal service.

Restaurant Schlossberg at Hotel Sackmann in Baiersbronn-Schwarzenberg

Romantik Hotel Sackmann in Baiersbronn occupies an idyllic setting in the unspoilt, romantic Murg valley in the Black Forest. This wellness hotel has a gourmet restaurant and offers the highest standards of relaxation and enjoyment. The mediterranean-style Restaurant Schlossberg is the ideal showcase for the ingenuity and finesse of chef de cuisine Jörg Sackmann. His immense creativity and quest for perfection make his cuisine unique, sending food lovers from far and wide into raptures.

Landgasthof Adler in Rosenberg

At Landgasthof Adler in Rosenberg, top-quality design and simple styling focus attention on the impressive half-timbering of the historical building. The restaurant only uses fresh natural products, mostly from the local region. Head chef Josef Bauer combines the traditional and the modern with inimitable flair and is constantly reinventing the region's specialities. Dishes can be accompanied by a hand-picked selection of regional and European fine wines from the cellar.

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