Dhe large restaurant building of the famous Black Forest hotel “Traube Tonbach” was rebuilt after the devastating fire on January 5, 2020. But a lot has changed. Instead of “Black Forest Baroque” with lots of rustic wood and thick textured plaster, the new building is restrained, elegant and puristic. The world-famous gourmet restaurant “Schwarzwaldstube” has become airier and lighter, the “Köhlerstube”, the second starred restaurant in the house, is now called “1789” after the founding year of the parent company and is located on the site of the former “Bauernstube”. Their carefully cultivated regional cuisine is part of a completely new restaurant called “Schatzhauser”. There is now a program called “Forest and World” with a wide range of regional cuisine, popular dishes from all over the world and grilled meat. Word has gotten around about this culinary freedom and makes what the “Traube Tonbach” has to offer even more attractive.
The guest tries the “Beef tartare, dressed in a classic way” (22.50 euros) and is surprised by a beautiful, not so classic version with limited seasoning and not too small elements such as vegetables, cress, mayonnaise and mushroom cream on top. Care and effort pay off and enable a fresh, varied taste. The “fine tripe – veal stock, vegetable strips, fried potatoes” (15.50 euros) bring back an ongoing discussion: Does a tripe dish have to taste “like tripe” or not, is it about having the typical taste of offal, or about simply having the tripe only to use for one dish? The kitchen at the “Schatzhauser” has opted for a homogeneous taste, in which tripe and vegetables are infused with the stock and create a down-to-earth, strong image.