Schwarzwaldstube - Baiersbronn

For us it was a very special lunch where we really only say visit the Black Foreststube. We're coming back...

Great gratitude and a sense of happiness, once again experienced world class cuisine and service. Especially the fish farms are looking in this quality. The “Schwarzwaldstube” with Torsten Michel is the Grand Master and therefore remains a culinary bastion, and this applies especially in uncertain times. After many heavy months we wish the house only the best and look forward to the next time!

In summary, this was an absolute top performance of the kitchen and a sensational performance of the service team. I imagined that it is very difficult how communication would run like that without recognizing the opposite. We were totally convinced here. All those who were on the go sprayed a joy and a feeling of discomfort that made the evening one of the most beautiful in recent months.

There is no doubt that one eats at a high level in the Schwarzwaldstube, but according to our feeling, not at this top level, which makes one at the end of the evening only happy to get up from the table. We wish Torsten Michel a little more courage to use his -thron to put exclamation marks and to compress the kitchen of the next decade, and that is also very carefully and on a classic basis. In our opinion, a master chef of 42 years should not only be guided by the preservation of the traditional, but also by the way for the cuisine of the future, especially since the environment in nature, the global influences, the attitude of the guests and their consumer behaviour have changed considerably. This should also be taken into account in a German top restaurant.

And now another word to David Breuer: many praise songs have been sung on him, but I had the impression that he had another step in his incomparable appearance. At that noon we experienced him in high form: ready-to-be, funny, almost cheeky, but exactly to the right extent – he already quoted Helge Schneider – but also sensitive, personally and at the same time extremely charming – for example when he touched the three ladies at the side table with anecdotes from his children – as well as highly-competent, flexible and applied as he answered questions of the French table company to the next guests. Almost dancing he is now moving through space – a phenomenon, the man! The Finkbeiners will know what they have for six years now. Last but not least, I bow to the performance of the house to have kept continuity at this level, just after the double weighted change in the kitchen. Chapeau!