The story
High above the Rench valley, the 5-star Superior Hotel Dollenberg commands sweeping views across green hills and open sky. At its heart lies Le Pavillon, the hotel’s two-Michelin-starred restaurant. The setting is one of profound calm: generous grounds, a vast wellness landscape, and an atmosphere that balances luxury with the warmth of a family-run retreat. Owner Meinrad Schmiederer, who transformed his parents’ modest pension into this acclaimed destination, describes it as “heaven on earth.”
The restaurant’s helm belongs to Martin Herrmann, Schmiederer’s brother-in-law and Chef de Cuisine. His cooking – rooted in classic French technique and driven by the seasons – has earned Le Pavillon two Michelin stars, placing it among Germany’s finest tables. The Michelin inspectors praise “excellent cooking,” and the kitchen’s creations are described as “summit delights” (Gipfelgenüsse) that match the property’s exceptional panorama.
Menus change with the rhythm of the Black Forest, showcasing pristine ingredients in refined compositions. The wine cellar, noted for an “interesting wine list” according to the restaurant’s tags, offers a carefully curated selection of exceptional bottles and finds from around the world. Le Pavillon also features outdoor seating, allowing guests to dine on the terrace when weather permits, and the restaurant is wheelchair accessible with on-site parking.
The Dollenberg is a three-generation enterprise: Schmiederer, Herrmann, and their families work hand-in-hand with a dedicated team to ensure every detail feels personal and unhurried. As a hotel critic once wrote after more than 2,000 hotel tests: “The Dollenberg is the best family-run hotel on the continent.” That same spirit defines Le Pavillon – not as a destination for ceremony alone, but as a place where two-star cooking is offered with sincere, unpretentious care.
Recognition
Details
History
Excellent cooking
Over the silverware and fine tablecloth, one looks through the panoramic window into the Black Forest. Top chef Martin Herrmann offers five to eight courses of exquisite haute cuisine.
Concept Gourmet restaurant in the prestigious Black Forest resort featuring classically French cuisine. Menu in 5 to 8 courses. Cuisine Style Martin Herrmann has been leading the kitchen for many years, ensuring continuity and quality. His legendary kitchen parties offer a behind-the-scenes look and round off the culinary experience with live music. On the menu, he serves dishes such as scallops with hazelnut, Imperial caviar, and a lime vinaigrette. The goose foie gras is accompanied by apricot, yogurt, and classic brioche. The Bresse pigeon arrives on the plate with parsnip, chanterelles, plum, and a rich Pauillac jus. Wine Sommelier Christophe Meyer is a master of his craft and is thoroughly familiar with the stunning wine list featuring 600 selections. Atmosphere Floor-to-ceiling windows in the stylish rotunda offer unobstructed views of the Black Forest landscape. François Ritter is a perfect host. Conclusion Within the historic Black Forest hotel, the gourmet restaurant perfectly completes the gastronomic experience.
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