The story
Perched on a high plateau above Freiburg, LUISE is the culinary heart of the Luisenhöhe Gesundheitsresort Schwarzwald. Chef de Cuisine Niels Möller and his team craft contemporary, season-driven menus that honour the motto “Bons produits, bonne cuisine.” The kitchen works exclusively with fresh, regional ingredients, turning them into inventive dishes that change daily.
The dining room itself is open and airy, with floor-to-ceiling windows framing a 270-degree panorama that stretches from the Schauinsland mountain to the Vosges. Guests can settle into cosy “Kuckucksnester” (cuckoo’s nests) or at freestanding tables, while the Luisenstube area pays homage to the original 1896 hotel. The atmosphere is vital and relaxed – a place where modern design meets Black Forest hospitality.
Dinner at LUISE is built around a four-course menu plus apéritif and petit fours, refreshed weekly. The base is vegetarian and largely plant-based, drawing on produce from local forests, meadows and gardens. Each day, guests can add a meat, fish or shellfish course – or keep it entirely vegan. The kitchen’s approach is precise and creative, letting the quality of each ingredient speak.
A “Kleinigkeiten Karte” offers lighter dishes from lunch through evening, and the coffee table presents pastries, pralines and sorbets from the in-house pâtisserie.
Sommelier Justus Hofmann curates a cellar of over 400 wines, with a focus on terroir-driven selections from Germany, Europe and beyond. The list is one of the most comprehensive in the region. Hofmann works closely with Möller to create custom pairings that elevate each course, making every meal a cohesive experience.
LUISE’s commitment to precise, ingredient-led cooking earned it a Michelin Recommended distinction in 2026 – a fitting nod to the kitchen’s dedication to modern cuisine that is both thoughtful and deeply rooted in the surrounding landscape.
Recognition
Ambience
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