The story
At the heart of the Hotel Kronelamm in Bad Teinach-Zavelstein, the Gourmetrestaurant Berlins Krone offers a refined dining experience that has earned a Michelin star for its high quality cooking. The restaurant is the à la carte jewel of the Berlin family’s wellness hotel, run with personal dedication in the second generation.
Guests enjoy Modern French cuisine with a seasonal focus, served in a setting that pairs understated elegance with sweeping views over the Teinachtal. The kitchen draws on the region’s best ingredients, crafting dishes that balance tradition and innovation. The restaurant’s wine list is carefully curated by the family’s two sommeliers, Roland Berlin and Michael Kolb, who ensure every course is matched with the perfect bottle.
The atmosphere is calm and welcoming, with outdoor seating available for warmer months. The restaurant’s location in the Nordschwarzwald means diners are surrounded by nature, yet the service remains warm and personal. The Michelin star is a natural reflection of the consistent quality and attention to detail—from the first amuse-bouche to the final petit four.
For those seeking a genuine gourmet experience in the Black Forest, Berlins Krone delivers without pretension. The seasonal Modern French menus change regularly, and the sommeliers’ expertise makes the wine pairing an integral part of the meal. Parking is available, making it easy to visit even for a standalone dinner.
Recognition
Ambience
Details
History
High quality cooking
A gourmet restaurant located in a picturesque corner of the northern Black Forest, with an elegant yet cozy atmosphere and a tiled stove. Franz Berlin offers a fine 7-course menu with wine pairing.
Concept The gourmet restaurant is part of an impressive wellness hotel featuring a total of three culinary concepts under the direction of Franz Berlin. The tasting menu and classic à la carte offerings can be freely combined. Cuisine Style Regional cuisine? French style? Who wants to pin it down when faced with a veal brain pâté served with pork trotter, goose liver, and roasted leek? Berlin smokes the handline-caught zander over fir trees, and serves the white halibut with an intense saffron Bouchot mussel sauce and a "tame dancing mushroom" (maitake), cultivated in a former brewery cellar in Swabia. Wine Sommelier Michael Kolb eloquently guides guests through the menu. You can trust his wine journey without hesitation; he selects from 400 options and often lands on Austrian wines. In between, he surprises guests with a cellar beer from the Schönram Brewery. Atmosphere Classic table culture in a colorful yet refined ambiance. For digestifs, there's fresh fir air right outside the door. Conclusion An exciting culinary journey with Black Forest flair.
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