The story
Traube, at Alemannenstr. 19 in Blansingen near Lörrach, serves modern cuisine that never leaves the Markgräflerland, and it holds one Michelin star (2026).
Canadian chef Brian Wawryk and sommelier Daniela Hasse met at The Peat Inn in St Andrews. They went on to Maaemo in Oslo and La Vie in Osnabrück before taking over the Traube. Here, nothing is imported. The borders of the Markgräflerland are the borders of the pantry, and the menu follows the seasons, the weather and sometimes the chef's mood.
The tasting menu is built around earth, air, water and fire. It runs to six larger courses, with smaller bites before and after. Zander arrives with tomato, pepper and fennel. Potatoes come with beef and wild garlic, and mushrooms with salsify and apple. The plates are small and precise, and they can differ slightly from table to table.
Hasse's list offers 200 wines, mostly German and European, with six by the glass. The dining room is minimalist, with raw wooden ceiling beams, light walls and bare tables. The Schlemmer Atlas (3.5 Kochlöffel, 2026) describes a historic village house with natural stone and timber inside. It has nine rooms, so guests can stay the night after dinner.
Recognition
Ambience
Details
History
High quality cooking
Concept Strictly regional fine dining, served as a six-course menu rooted in the region. Culinary Style The Canadian Brian Wawryk does not import products from overseas – the borders of the Markgräflerland are also the boundaries of his kitchen. For him, this apparent limitation is the key to a cuisine that truly reflects its region. The set menu features zander with tomato, pepper, and fennel; potatoes with beef and wild garlic; and mushrooms with salsify and apple. The dishes are small, precise works of art – craftsmanship at a very high level. Wine Sommelier Daniela Hasse offers 200 wines to choose from, with a focus on Germany and Europe. Six wines are available by the glass. Atmosphere Raw wooden ceiling beams, light walls, and bare tables complement the restaurant's minimalist concept. Conclusion Here, the region is rediscovered.
Hearty Swabian dishes such as Tafelspitz and liver dumplings are served at this family-run restaurant in the town center. Maultaschen are also prepared here in various traditional ways.
Location
Facebook
Instagram