The story
Colombi Restaurant Zirbelstube, at Rotteckring 16 in Freiburg im Breisgau, is a French fine dining room inside the Colombi Hotel. The Michelin guide awarded it one star in 2026 for its high quality cooking.
The kitchen works in a classically rooted French style. Halibut, hand-dived scallops and lobster appear among the premium ingredients. One signature dish pairs duck breast from Chalans with orange, its own liver, chicory and cardamom brioche. Alsatian pigeon is served across two courses. Menus run from three to six courses, and vegetarian and vegan versions are available.
Dessert often features Valrhona chocolate with lime and passion fruit, prepared in several textures. The wine selection centres on South Baden and France, and the house recommends its wine journey for guests who want to follow the pairings.
The room is paneled in Swiss stone pine, which gives it a warm, cozy character. A cheese trolley still makes its rounds, a practice that has largely disappeared even in France. A sommelier refills glasses through the evening, and the head chef visits tables after the meal to ask for feedback.
Recognition
Ambience
Details
History
High quality cooking
At the luxurious traditional hotel Colombi in Freiburg, there are three venues for enjoying fine dining: the Hans-Thoma-Stube, the Falkenstube, and the exceptionally elegant yet cozy Zirbelstube.
The rustic farmhouse room (Hans-Thoma Room) in the 18th-century style, featuring a tiled stove and paneled walls, creates an appealing backdrop for the exquisite French-inspired specialties.
A heritage-listed sandstone house located in the southern part of the city along a canal. Inside: a hotel and country restaurant with a vaulted cellar, garden terrace, and classic dishes.
Concept Classic fine dining in a historic grand hotel right in the city. À la carte and set menus with 3 to 6 courses, also available vegetarian and vegan. Cuisine Style Classically rooted French haute cuisine with great refinement and generous use of classic premium ingredients such as halibut, hand-dived scallops, or lobster. High ingredient quality extends to the duck breast from Chalans, served with orange, its own liver, chicory, and cardamom brioche. The Alsatian pigeon is served across two courses. For dessert, a variation featuring Valrhona chocolate, lime, and passion fruit in various consistencies. Wine South Baden and France form the core selection. The wine journey is highly recommended. Atmosphere True dining culture still thrives in the “Zirbelstube”. It still features a cheese trolley, which has often been phased out even in France. There is also a sommelier who refills glasses, as well as a head chef who visits the tables after the meal to ask for feedback. And he does so with genuine interest. Conclusion Stylish hospitality in a cozy room paneled with Swiss stone pine.
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