The story
For more than three decades, the Colombi Restaurant Zirbelstube has been a cornerstone of Freiburg's fine dining scene. Located within the historic Colombi Hotel, the restaurant has earned a loyal following among gourmets and, in 2026, was awarded a Michelin star for its high-quality cooking. The cuisine is rooted in the Mediterranean and Classic French traditions, prepared with market-fresh ingredients by a dedicated kitchen team.
The Zirbelstube’s atmosphere is defined by its setting within the hotel’s storied dining rooms. The Falkenstube features dark oak paneling and an antique tiled stove, while the Hans-Thoma-Stube, paneled in light spruce, is a restored 1776 farmhouse parlor. These spaces create a sense of history and quiet elegance, a fitting backdrop for the restaurant’s carefully composed menus.
The kitchen team presents a menu that changes with the season, offering a selection of dishes that highlight precision and flavor. Guests can choose from a curated menu, as well as dedicated vegan and vegetarian options. The experience is complemented by one of the region’s most impressive wine collections: more than 30,000 bottles representing around 600 different wines, stored in the hotel’s own cellar.
The Zirbelstube is open for dinner from Tuesday to Saturday, with service beginning at 7:00 pm. The restaurant is closed for a period in August. For those seeking a more relaxed meal, the hotel also offers the Weinstube, with its traditional Black Forest ambience, and the Graf Anton café and bistro.
Recognition
Ambience
Details
History
High quality cooking
At the luxurious traditional hotel Colombi in Freiburg, there are three venues for enjoying fine dining: the Hans-Thoma-Stube, the Falkenstube, and the exceptionally elegant yet cozy Zirbelstube.
A heritage-listed sandstone house located in the southern part of the city along a canal. Inside: a hotel and country restaurant with a vaulted cellar, garden terrace, and classic dishes.
Concept Classic fine dining in a historic grand hotel right in the city. À la carte and set menus with 3 to 6 courses, also available vegetarian and vegan. Cuisine Style Classically rooted French haute cuisine with great refinement and generous use of classic premium ingredients such as halibut, hand-dived scallops, or lobster. High ingredient quality extends to the duck breast from Chalans, served with orange, its own liver, chicory, and cardamom brioche. The Alsatian pigeon is served across two courses. For dessert, a variation featuring Valrhona chocolate, lime, and passion fruit in various consistencies. Wine South Baden and France form the core selection. The wine journey is highly recommended. Atmosphere True dining culture still thrives in the “Zirbelstube”. It still features a cheese trolley, which has often been phased out even in France. There is also a sommelier who refills glasses, as well as a head chef who visits the tables after the meal to ask for feedback. And he does so with genuine interest. Conclusion Stylish hospitality in a cozy room paneled with Swiss stone pine.
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