The story
Zur Sonne, at Zähringerstraße 2 in Sankt Peter, is a family-run country cooking restaurant in the Black Forest. The Michelin Guide listed it as Recommended in 2026.
Hanspeter Rombach cooks with regional products and organic ingredients whenever he can, and the house has been organically certified since 2006. Der Feinschmecker rated it 2.5 in 2026 and described modern fine dining with a youthful twist. Guests choose between three set menus and a large à la carte selection.
Eyachtal brook trout comes with a Reneklode sauce, pickled summer cucumbers and dill foam. Black salsify and chanterelles sit on spelt risotto with rosehip sauce. Pheasant breast is braised in apple-quince sparkling wine and served with creamed savoy cabbage, licorice notes and almond croquettes.
The building began as a butcher's shop with a tavern, and the Rombachs opened it up to light and color. The wooden beams stayed, a fire crackles in the oven, and the chairs are carved solid wood. On the terrace, 30 guests can look out over meadows where cows graze.
The cellar leans on southwestern Germany: Grauburgunder from the Kaiserstuhl, organic wines aged in French oak, Spätburgunder from the Breisgau, and Shiraz and Cabernet from the Palatinate. The staff will recommend a bottle for each menu, and wine pairing is offered.
Recognition
Ambience
Details
History
Concept Modern fine dining with a fresh, youthful twist, primarily featuring organic products in a family-run hotel – special rates for house guests. Three set menus and a large à la carte selection. Culinary Style Diverse, regionally inspired dishes by Hanspeter Rombach and his team. He serves the Eyachtal brook trout with a fancy Renekloden sauce, pickled summer cucumbers, and dill foam; black salsify slices and chanterelles with mushroom powder on spelt risotto with rosehip sauce; pheasant breast braised in apple-quince sparkling wine with creamed savoy cabbage, rosehips, licorice notes, and almond croquettes. Here, the region can be rediscovered. Wine A good selection from the Kaiserstuhl region, organic wines aged in French oak barrels, Pinot Noir from the Breisgau, Shiraz, and Cabernet from the Palatinate. Atmosphere What was once a traditional tavern has been transformed into a modern ambiance filled with light and color – light wood, solid wood chairs, and comfortable upholstered armchairs make the space cozy. Conclusion A dedicated family-run establishment offering contemporary, diverse culinary enjoyment.
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