A small new start on a grand scale at the Traube Tonbach

Great news for gourmets: the Schwarzwaldstube as well as the Köhlerstube is back. In the temporaire – a home away from home for a while, Torsten Michel and Florian Stolte will delight you as usual with first-class dishes. Despite some changes, regular guests and new visitors can expect excellent service and a stay full of very special moments. Eat & Travel did not miss the opportunity to visit the Traube Tonbach and the temporaire personally.

Guests dine in the usual sophisticated atmosphere at Traube Tonbach

When it comes to ambience, however, the temporary home need not feel inferior in any way. Guests dine in the usual sophisticated atmosphere. Breton lobster, venison medallions with glazed pineapple or roast goose liver on raspberry-olive-oil ravioli as well as a selection of the finest cheeses are just some of the highlights on the menu, which also offers a variety of delicacies for vegetarians. The restaurants in the hotel are by no means everything that the Traube Tonbach has to offer in culinary terms.

We make our way up to the romantic log cabin through the picturesque forest. There we stop at the hut and enjoy the view over the Tonbach valley from the sun terrace. Whether heart delicacies, homemade cakes or waffle creations, there is something for every taste. In winter, the rustic hut invites you to spend cosy hours with raclette and fondue.

In addition to the spacious and very comfortably furnished rooms and suites, it is above all the wellness area that makes our short stay so truly relaxing. In the forest sauna, the blossom steam bath and the heated outdoor pool with a view of the mountains, everyday stress will be forgotten. Let your soul be soothed.

You can read this and many more interesting reports in the Eat & Travel Magazine Autumn Edition 2020.

Photos © Traube Tonbach_René Riis

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