The story
Mühle in Schluchsee is a modern French restaurant at Unterer Mühlenweg 13, and it earned one Michelin star in 2026.
Fabian Obergfell, the new head chef, comes from the Black Forest but is rooted in French cuisine. The menus run up to eight courses and aim for clean lines with a few surprising moments. Pickled yellowtail mackerel arrives with artichoke, pepper and olive, while pigeon breast "Rossini" is served with truffle jus, chanterelles and a soufflé potato.
The house dates to 1603 and keeps a modern, minimalist interior with a fireplace. Diners help themselves to cutlery from the drawers of the unadorned wooden tables. A young team led by Sina Pfefferle pours wine pairings by the half glass, drawn from about 300 selections with a focus on Germany and France.
Recognition
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High quality cooking
Concept Menus of up to eight courses, cutting-edge with clean lines and surprising moments. Culinary Style The new head chef, Fabian Obergfell, hails from the Black Forest but is rooted in French cuisine. The pickled yellowtail mackerel was served with artichoke, pepper, and olive. The gently poached trout in a Café de Paris foam featured pearl grains and rapeseed for added crunch. The veal brioche was boldly contrasted with the acidity of a tomato vinaigrette. A super-classic take on pigeon breast "Rossini" came with pan-fried liver and truffle jus, chanterelles, pointed cabbage, blackberry, and a "floating" soufflé potato. Wine The young team led by Sina Pfefferle also serves wine pairings by the half glass. Approximately 300 selections, with a focus on Germany and France. Atmosphere The idyllic Black Forest house dating back to 1603 features a modern and minimalist interior. Guests can help themselves to cutlery from the drawers of the unadorned wooden tables. Conclusion High-end dining at an altitude of 1,000 meters in a relaxed and charming setting.
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