The story
At the foot of the Black Forest, in the small town of Wildberg, the Talblick has been a local fixture for years. Run by the Weitbrecht brothers, Claus and Rainer, the restaurant operates with a clear philosophy: imaginative rather than showy. The food speaks for itself – and it has earned a Michelin Bib Gourmand for its good quality, good value cooking.
Every month, the Talblick-Menü changes. The format stays the same: three courses, one price – 46 euros. The cooking is a direct reflection of what’s in season and what inspires the brothers. March’s menu starts with Greek yogurt and chickweed, moves to a main course called “Kalb³” (veal three ways: semer roll, rack, fricassee) with wild broccoli and fregola sarda, and finishes with Palets Bretons, kumquats, and acai. It’s a compact, confident expression of country cooking that changes as the calendar turns.
Alongside the monthly menu, the kitchen also offers a longer gourmet menu at 149 euros. Recent courses included grilled seafood (tuna, spider crab, deep-sea prawn, hamachi), a quail variation, line-caught turbot with red wine butter and truffle, and a palate-cleansing Sudachi, mango, and passion fruit intermezzo. The cooking here is more elaborate but still rooted in the same clear, direct style.
Talblick is also a hotel, and the brothers offer hands-on cooking classes – a practical gift for anyone who wants to learn their approach. They sell their own spice blends (“Dienstagsgewürze”) for those days the kitchen is closed. And the restaurant can be booked for celebrations, from weddings to birthdays, with a proper tasting beforehand.
With its Bib Gourmand, Talblick proves that thoughtful country cooking in a relaxed setting is worth the trip – every month of the year.
Recognition
Ambience
Details
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