Gasthaus zum Strauß

The story

Gasthaus zum Strauß: Traditional German Cooking in the Black Forest

Mountain air and home fires

Gasthaus zum Strauß brings traditional German cuisine to the Titisee-Neustadt region perched high in the Black Forest mountains. Hostess Magdalena Maier guides the kitchen toward straightforward recipes that prioritize ingredients sourced from nearby farms. The Schlemmer Atlas awarded the venue three spoons last year, noting how the space balances rustic comfort with reliable seasonal menus. A heavy tiled stove anchors the main room while large windows frame the surrounding pines and hiking trails.

The kitchen and signature plates

The regional kitchen prepares most pantry staples on site, including Black Forest speck cured in a dedicated chamber and Opabrot baked daily in a wood fired oven named after grandfather Rudolf. Guests frequently pair these house-made items with sliced bratwurst from a local butcher or finely chopped sausage salad. Sweet finishes typically feature homemade cakes paired with either Eierlikör or a blackcurrant liqueur called Gartenhägler. Vegetarian plates and vegan alternatives appear regularly alongside freshly squeezed lemonade made in house.

Service and community rhythm

English speaking staff greet international travelers who prefer clear translations for allergens and dietary restrictions. The floor plan remains completely flat with wide doorways designed for wheelchair users and strollers alike. Leashed dogs receive water bowls near their owners while children chase small balls across the original Straußenflipper game board. Reservations rarely fill the space because the team operates on a walk up basis, though groups of four or weekend breakfast guests appreciate a quick call ahead.