The story
Schwarzwaldstube, at Tonbachstraße 237 in Baiersbronn, is a classic French restaurant that holds three Michelin stars (2026). It sits inside the Traube Tonbach hotel in the Black Forest, where the kitchen has been led by Torsten Michel since 2017.
Torsten Michel reinterprets the grand French tradition in a contemporary way. Technique and premium ingredients form the backbone of his cooking, though the menus don't depend on luxury for effect. Save room for dessert, because Piet Gliesche's sweets are a highlight in their own right.
The restaurant offers three tasting menus, one of them vegetarian, along with a seasonal à la carte. A sweetbread and cheek terrine arrives with clarified veal tail broth and an artichoke salad, all tied together by a veal head vinaigrette. Glazed turbot with oyster scales rests on steamed watercress spinach and is finished with a briny sea urchin mousseline. The vegetarian menu leans on seasonal produce such as celeriac, pear, and muskat pumpkin.
White tablecloths, panoramic views, and ceilings eight meters high give the dining room a formal feel, yet the atmosphere stays relaxed. Sommelier Stéphane Gass oversees a list of around 600 selections with a strong focus on Germany, France, and Burgundy. The Schlemmer Atlas has awarded the restaurant five Kochlöffel (2026).
Recognition
Ambience
Details
History
Exceptional cuisine
Since 1993, the top restaurant located in a beautiful Black Forest valley has ranked among Europe's finest under the current leadership of Torsten Michel. Three creative menus, perfect down to the very last praline!
Concept A gourmet icon and one of the few German restaurants of world-class standing. Three menus (one vegetarian) and à la carte. Culinary Style Torsten Michel crafts dishes of profound inner harmony that delight all the senses. He reinterprets the grand French tradition in a contemporary manner, with exceptional technique and premium ingredients forming the backbone of his assured style. Luxury ingredients are not always necessary: complex and almost savory, a terrine-like preparation of sweetbread and cheek, framed by clarified veal tail broth, served alongside an artichoke salad with anchovy and capers, all unified by a robust veal head vinaigrette. It turns luxurious with glazed turbot adorned with oyster scales, resting on steamed watercress spinach, crowned by a delicately briny sea urchin mousseline with shellfish. Make sure to leave room for Piet Gliesche’s inspired desserts! Wine Stéphane Gass offers recommendations with expert mastery; his list (around 600 selections) emphasizes Germany and France (Burgundy!). Atmosphere Eight-meter ceilings, panoramic views, and white-tablecloth settings, yet maintaining a pleasantly unpretentious ambiance. The welcoming service team leaves nothing to be desired. Conclusion A highly accessible masterpiece of fine dining culture.
Location
Nearby
Facebook
Instagram