The story
Gourmetrestaurant Berlins Krone, at Marktplatz 1-3 in Neubulach, holds one Michelin star (2026) for a modern French kitchen led by Franz Berlin. It sits inside the family-run Hotel Kronelamm in the northern Black Forest.
Berlin runs this as one of three culinary concepts at the hotel, which the Berlin family has now managed into a second generation. The seven-course tasting menu can be paired with wine, or mixed freely with the classic à la carte. Der Feinschmecker (3, 2026) found the style hard to pin down, somewhere between regional and French, and seemed to like it that way.
A veal brain pâté arrives with pork trotter, goose liver and roasted leek. Handline-caught zander is smoked over fir. White halibut comes with a saffron sauce of Bouchot mussels and maitake grown in a former brewery cellar in Swabia. It is a seasonal French repertoire with a Black Forest accent.
Sommelier Michael Kolb chooses from about 400 wines and often lands on Austrian bottles. Now and then he pours a cellar beer from the Schönram Brewery instead. The Schlemmer Atlas (3,5 Kochlöffel, 2026) describes the dining room as elegant yet cozy, with a tiled stove. Afterwards, digestifs can be taken outside in the fir-scented air.
Recognition
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High quality cooking
A gourmet restaurant located in a picturesque corner of the northern Black Forest, with an elegant yet cozy atmosphere and a tiled stove. Franz Berlin offers a fine 7-course menu with wine pairing.
The sunlit hotel restaurant offers regional specialties alongside a viewing terrace with a special panorama and views over the Black Forest valleys.
Concept The gourmet restaurant is part of an impressive wellness hotel featuring a total of three culinary concepts under the direction of Franz Berlin. The tasting menu and classic à la carte offerings can be freely combined. Cuisine Style Regional cuisine? French style? Who wants to pin it down when faced with a veal brain pâté served with pork trotter, goose liver, and roasted leek? Berlin smokes the handline-caught zander over fir trees, and serves the white halibut with an intense saffron Bouchot mussel sauce and a "tame dancing mushroom" (maitake), cultivated in a former brewery cellar in Swabia. Wine Sommelier Michael Kolb eloquently guides guests through the menu. You can trust his wine journey without hesitation; he selects from 400 options and often lands on Austrian wines. In between, he surprises guests with a cellar beer from the Schönram Brewery. Atmosphere Classic table culture in a colorful yet refined ambiance. For digestifs, there's fresh fir air right outside the door. Conclusion An exciting culinary journey with Black Forest flair.
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