The story
The Sonne began as a classic Schwarzwald butchery with a wood-panelled guesthouse. Today, the Rombach family has opened up those rooms, letting in light and colour while keeping the original dark beams and carved solid-wood chairs. A fire crackles in the stove. It feels both timeless and contemporary – a place where guests feel thoroughly at home.
Hanspeter Rombach grew up in the house and learned early that good food makes people happy. That principle still guides the kitchen: unadulterated ingredients, natural flavours, fresh and varied. The Sonne has been bio-certified since 2006 (DE-ÖKO-006), and in 2021 it received the Grüner Michelin Stern – the Green Star – for its commitment to sustainability. It is one of just 53 restaurants in Germany to hold this award.
The country cooking here draws on what the region offers: vegetables from nearby farms, milk from cows on the surrounding meadows, eggs from contented hens. Menus change with the seasons. Lunch, dinner, and afternoon coffee with homemade cake are all served daily except Monday.
The sunny terrace seats thirty and looks out over the pastures – a direct reminder of where the milk and meat come from. In the wine cellar, bottles from the Black Forest and beyond await: Bischoffinger Grauburgunder from the Kaiserstuhl, Spätburgunder from the Breisgau, and organic wines aged in French oak. The team is happy to recommend the right pairing for any meal.
The Sonne also offers cooking classes, catering for events, and a small shop selling products from the kitchen. For house guests, half-board and a generous Bio-Frühstück are available. Whether you come for a multi-course dinner or simply coffee and cake, the welcome is warm and the cooking is honest.
Recognition
Ambience
Details
History
Concept Modern fine dining with a fresh, youthful twist, primarily featuring organic products in a family-run hotel – special rates for house guests. Three set menus and a large à la carte selection. Culinary Style Diverse, regionally inspired dishes by Hanspeter Rombach and his team. He serves the Eyachtal brook trout with a fancy Renekloden sauce, pickled summer cucumbers, and dill foam; black salsify slices and chanterelles with mushroom powder on spelt risotto with rosehip sauce; pheasant breast braised in apple-quince sparkling wine with creamed savoy cabbage, rosehips, licorice notes, and almond croquettes. Here, the region can be rediscovered. Wine A good selection from the Kaiserstuhl region, organic wines aged in French oak barrels, Pinot Noir from the Breisgau, Shiraz, and Cabernet from the Palatinate. Atmosphere What was once a traditional tavern has been transformed into a modern ambiance filled with light and color – light wood, solid wood chairs, and comfortable upholstered armchairs make the space cozy. Conclusion A dedicated family-run establishment offering contemporary, diverse culinary enjoyment.
Location
Facebook
Instagram