The story
For four decades, the name Schwarzwaldstube has stood for exceptional dining. Located within the Traube Tonbach in Baiersbronn, this restaurant offers a world-class interpretation of classic French cuisine. Since 2017, the kitchen has been under the direction of Chef Torsten Michel, who brings a contemporary sensibility to French culinary traditions. This mastery has been recognized with the highest honor—three Michelin stars—a testament to the extraordinary experience that awaits.
Chef Michel’s menus are a study in precision and flavor. The restaurant offers a range of degustation menus, including small, large, and vegetarian options, as well as seasonal à la carte dishes. A signature menu might begin with grilled Breton lobster and scallops, or a truffled salad of suckling pig. The vegetarian menu is equally compelling, featuring compositions like a mosaic of celeriac "kombucha" with Comice pear and black truffle. Each course is a careful balance of technique and ingredient, from flambéed John Dory to a Bienenstich dessert with honey ice cream.
The culinary journey is elevated by Sommelier Stéphane Gass, whose wine pairings are thoughtfully selected to complement each dish. The passionate service team ensures every detail is attended to, creating an unforgettable evening in the heart of the Black Forest.
Recognition
Ambience
Details
History
Exceptional cuisine
Since 1993, the top restaurant located in a beautiful Black Forest valley has ranked among Europe's finest under the current leadership of Torsten Michel. Three creative menus, perfect down to the very last praline!
Concept A gourmet icon and one of the few German restaurants of world-class standing. Three menus (one vegetarian) and à la carte. Culinary Style Torsten Michel crafts dishes of profound inner harmony that delight all the senses. He reinterprets the grand French tradition in a contemporary manner, with exceptional technique and premium ingredients forming the backbone of his assured style. Luxury ingredients are not always necessary: complex and almost savory, a terrine-like preparation of sweetbread and cheek, framed by clarified veal tail broth, served alongside an artichoke salad with anchovy and capers, all unified by a robust veal head vinaigrette. It turns luxurious with glazed turbot adorned with oyster scales, resting on steamed watercress spinach, crowned by a delicately briny sea urchin mousseline with shellfish. Make sure to leave room for Piet Gliesche’s inspired desserts! Wine Stéphane Gass offers recommendations with expert mastery; his list (around 600 selections) emphasizes Germany and France (Burgundy!). Atmosphere Eight-meter ceilings, panoramic views, and white-tablecloth settings, yet maintaining a pleasantly unpretentious ambiance. The welcoming service team leaves nothing to be desired. Conclusion A highly accessible masterpiece of fine dining culture.
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