The story
The Forellenhof sits within the protected Buhlbach landscape in the Black Forest, a short walk from the Hotel Bareiss. What was once a small fisherman’s tavern was transformed in 2017 into a substantial Black Forest house, complete with cozy dining rooms – the Forellenstube and Buhlbachstube – and a generous sun terrace. Here, the team serves fresh trout specialties and a hearty Vesper menu, all rooted in the tradition of the on-site fish farm.
The kitchen is led by chefs Oliver Ruthardt, Oliver Steffensky and Daniel Sorge, who have tailored the menu to this unique setting. The offer ranges from classic and modern interpretations of trout and char from the farm’s own waters to meat and vegetarian dishes. The guiding principle is nose-to-tail: every part of the fish is used with respect, resulting in specialties such as smoked trout tartare, trout fritters and trout stew. The approach is seasonal and sustainable, with ingredients sourced fresh daily from short distances, organic quality and no CO2 footprint.
Guests can choose between the rustic interiors of the two guest rooms or the sun terrace overlooking the nature reserve. The atmosphere is unhurried and personal – as restaurant manager Katharina Gaiser puts it: “We leave the hustle and bustle at the door; there is always time for a few words and personal conversations.” On Fridays, the Forellenhof opens until 22:00 and accepts reservations for the evening. The Forellenlädle offers smoked trout and other delicacies to take away.
The Forellenhof’s commitment to regional, seasonal cuisine has earned it a place in the Michelin Guide as Recommended for 2026. It has also been awarded 1 diamond by Varta, 1 cooking spoon by Schlemmer Atlas, and 2 forks (87 points) by Falstaff. These accolades reflect the consistent quality and genuine hospitality that define this Black Forest institution.
Recognition
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