The Schwarzwaldstube, A Luxury Treasure Within the Black Forest

A brief history of Traube begins back in 1789 with Tobias Finkbeiner, one of the very best bakers, inviting lumberjack and charcoal burners to go to his modest home to eat. The Duke of Wurttemberg presented him with the opportunity to serve alcoholic beverages and Tobias took benefit of this by checking a personal wine bar nestled at the side of his residence, the Traube. Through the 1920`s the first holidaymakers started to arrive in the Black Forest as well as the Traube begun to grow into among Europe's most sophisticated hotels, a luxury jewel within the black forest.

These days the Traube Tonbach consists of more than 170 rooms, luxury suites and apartments, all of which are styled in luxury, furnished and very spacious. Rooms feature balconies and terraces which open up on some of the very best panoramas over the Black Forest. The Traube prides itself on high quality and luxury, using high quality materials, along with the finest of details that result in a sense of clearness and tranquility to guests. Offering an abundance of luxury treats, where guests have the ability to reside in luxury,in a home away from home natural environment.

The Traube has four world-class luxury dining places each offering culinary diversities for even the most critical of palettes. Heralded European Chef Harald Wohlfahrt will serve bespoke grand cuisine in one of the very best, the Schwarzwaldstube. Everyone who knows the way to benefit from the very best there is certainly in life should enjoy a meal from Chef Harald Wohlfahrt, at least one time in his or her lifetime. Harald prepares every single meal sticking with the same detail and intensity, continuously working at his compositions before setting them in front of guests. A subtle matching wine is provided by Sommelier Stephane Gass to boost your meal, from the cellar of the Traube.

The Schwarzwaldstube restaurant overlooking the Black Forest is incorporated in the best luxury setting; it has a track record of being booked up a year ahead! The menu is assorted with for instance marinated crab with lattice of creme fraiche filled with bits of smoked crab, served with green and white asparagus in lime vinaigrette. The Head Chef makes one of the very best terrines of pigeon with goose liver, silky and rich, served together toasted brioche and root vegetables in a citrus dressing.

Lovers of seafood will delight in some of the most wonderful scallops with a couple of langoustines, always set out beautifully and dished up with crayfish bisque, with white and green asparagus. On the other hand, you could desire to try the monkfish coated in peppercorns, offered with aubergine puree along with a rich cream sauce, terrific.

Deserts on the menu include things like chocolate souffle dished up with cherries in sherry, or marzipan pancake and sour ice cream with some cherry stuffed hazelnuts, all are superb choices and as you might expect, artistically prepared, cooked, and presented together with one of the very best levels of luxury service. We highly recommended you book your table soon.

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