Die Traube

The story

Die Traube in Vallendar: Michelin-Recommended Mediterranean Seasonal Cuisine

A History in Every Bite

In the heart of Vallendar, on the beautifully landscaped Rathausplatz with its fountain, stands a half-timbered house built in 1647. This is Die Traube, a restaurant that has been welcoming guests since at least 1810. The building itself is a piece of history: during renovations, an inscription was discovered revealing the exact construction date and the builder, a master of ordnance in the Thirty Years' War. Later, in 1840, it was designated by royal Prussian order as a meeting place for veterans of the Wars of Liberation. Today, it has earned a Michelin Recommended distinction for 2026, a testament to the kitchen’s consistent quality.

Chef Stefan Schleier

Chef Stefan Schleier has been the patron and chef de cuisine at Die Traube since March 2001, alongside his wife Anita, who oversees the front of house. Schleier’s career reads like a who’s who of German gastronomy: he trained at the legendary Tantris in Munich, worked at Jörg Müller on Sylt, and held positions at several other top addresses. His own family has deep roots in hospitality — his great-grandfather was a chef on the Orient Express and later head chef at the Bayerischer Hof in Munich. This lineage of culinary excellence is carried forward in every dish at Die Traube.

A Mediterranean, Seasonal Approach

The cuisine at Die Traube is Mediterranean and seasonal. The menu changes regularly to reflect what is best at the market, and the wine list is stocked with top German and international selections. Diners can enjoy their meal on the outdoor seating area when weather permits, adding to the relaxed yet refined atmosphere. The restaurant’s commitment to its craft has not gone unnoticed; the Michelin inspectors have recommended it, highlighting it as a destination for those seeking sophisticated, seasonal cooking in a historic setting.