Forellenhof

The story

Forellenhof in Baiersbronn: Trout from Its Own Hatchery in the Black Forest

Forellenhof, at Schliffkopfstraße 64 in Baiersbronn, is a Swabian and Badische kitchen built around its own trout, and the Michelin Guide lists it as Recommended for 2026.

Trout from its own hatchery

The trout and char are raised on site, and the Bareiss kitchen team wrote the menu around them. Dishes move between classic and modern interpretations, with meat and vegetarian plates alongside. The Schlemmer Atlas gave the restaurant 1.5 Kochlöffel for 2026 and singled out the trout, served blue, smoked, or as tartare.

Cooking that uses the whole fish

The kitchen follows a nose-to-tail approach. Trimmings and carcasses from the fillet dishes go into smoked trout tatar, Forellenküchle fritters, and a trout stew. Ingredients arrive fresh each day over short routes, with organic quality as the standard.

Rooms, terrace, and drinks

The restaurant sits in the Buhlbach landscape protection area of the Black Forest, about 7 km from the hotel. The old Fischerstüble became a Black Forest house in 2017, with the Forellenstube, the Buhlbachstube, and a large sunny terrace. Fresh draught Pils and regional wines accompany the meal. The Forellenlädle sells smoked trout to take home, and the rooms can host private celebrations.