The story
In the very spot where the Traube Tonbach story began, Restaurant 1789—named for the hotel’s founding year—serves a compelling vision of Modern Cuisine. Chef Florian Stolte crafts menus rooted in the best seasonal ingredients from the Black Forest, but his cooking takes an unexpected turn: he weaves in distant flavors and techniques inspired by his extensive travels, resulting in a distinctly Asian Fusion accent.
Stolte’s kitchen is a workshop of contrasts, where local produce meets the aromas of the East. A typical tasting menu might open with tuna paired with imperial caviar, avocado, and ponzu, then move to pan-fried monkfish (skrei) with black truffle, morels, and a dashi-beurre-blanc. Rock lobster with mango and green Thai curry follows, before squab appears as dim sum with beetroot and an Asian essence. Desserts like pineapple with Tanariva chocolate and Szechuan pepper ice cream, or lychee with citrus and passion fruit, close the meal on a bright, daring note.
A vegetarian menu offers its own arc, from aubergine with sea fennel to tofu with Chinese cabbage and green curry, proving the kitchen’s versatility.
The restaurant remains compact and intimate—a small gourmet space where the modern plates are matched by a genuinely warm atmosphere. Service, led by Fabian Clement, is attentive without stiffness, rounding out an experience that balances bold flavors with the comfort of the Black Forest.
This careful, inventive work has earned 1789 a Michelin star, a testament to a kitchen that respects its roots while constantly looking beyond the valley. It is one of several dining destinations within the Traube Tonbach estate, but 1789 stands apart as the place where a young talent’s travel memories become your evening’s pleasure.
Recognition
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High quality cooking
Concept The ambitious second restaurant of the Traube Tonbach. Two menus, one vegetarian. Culinary Style Florian Stolte is a self-confessed Asia enthusiast, inspired primarily by Thailand and Japan, while his cuisine remains firmly rooted in French classics. Briefly cured Faroe Islands salmon is served with three varieties of pumpkin and a caviar tuile; black sea bass with salsify ragout and cream, pak choi, poached Tabourie oyster, and dashi essence. Stolte's sauces are consistently excellent, whether it's the leek-dashi beurre blanc for Breton lobster with cauliflower variations (the pastry pockets stuffed with cauliflower stand out) or the fragrant Asian jus for Burgaud duck breast with carrot, kaki (a sour-spicy marinated salad), and kale. The patisserie also embraces the Asian theme, featuring white chocolate, blueberry, nut butter ice cream, and Thai basil. Wine Expertly curated wine list; focus on Germany and France. Atmosphere Minimalist design, featuring abundant Black Forest wood, muted color tones, and modern art. Very welcoming service. Conclusion High-quality hospitality with a clear focus on the cuisine.
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