The story
Landhaus Lauble in Hornberg builds its reputation on careful Black Forest cuisine, where seasonal ingredients meet quiet tradition. Manuela and Jürgen Lauble have guided this family business through three generations, keeping the kitchen rooted in local supply chains. Diners return for wild game preparations and traditional Vesper plates, which highlight the region’s forest harvests. The in-house bakery bakes the classic Schwarzwälder Kirschtorte daily, and cured hams plus jarred venison goulash sit ready in the adjacent shop.
The restaurant and café occupy a peaceful spot on the Fohrenbühl heights, offering guests uninterrupted views of the surrounding pines. Country-style furniture and soft lighting create a relaxed environment that matches the unhurried pace of the valley below. Families and solo travelers use the space as a stopping point after morning walks along the nearby trails. Wooden accents and large windows frame the changing seasons without drawing attention away from the meal.
The Schlemmer Atlas awarded the dining room one and a half spoons in its 2026 edition, citing the consistent quality of the game and Vesper offerings. Judges noted how the establishment maintains a working bakery and delicatessen alongside the main service area, allowing guests to experience the same standards found in the main dining room. This dual operation keeps the kitchen grounded in everyday craftsmanship rather than fleeting trends. The guide specifically praised the clarity of flavor profiles and the reliable execution of heavier winter dishes.
Recognition
Ambience
Details
History
Game and snack dishes are among the restaurant's specialties. The in-house patisserie serves Black Forest cherry cake, and in the shop, you can stock up on ham and venison goulash in jars.
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