Schwarzwaldstube Baiersbronn

Awards

MICHELIN Guide

Three stars restaurant, 2024

All Michelin stars in Baiersbronn All Michelin stars in Germany All 3 stars Michelin in Baiersbronn All 3 stars Michelin in Germany

OAD

European Classical Restaurants 2024, 8

All OAD European Classical in Baiersbronn All OAD European Classical in Germany

Elite Collection

Elite Collection Top 100 2019, #20

All Elite Collection Top 100 in Baiersbronn All Elite Collection Top 100 in Germany

La Liste

La Liste, #10

All La Liste in Baiersbronn All La Liste in Germany

Restaurant Ranking

Restaurant Ranking 2024, #3, PRO #20.00, USER #19.38

All Restaurant Ranking in Baiersbronn All Restaurant Ranking in Germany

Chef

Torsten Michel

Cuisine

Classic French, Creative

• 2022
• 2019
• 2018

Lunch at Schwarzwaldstube

on 19 Jun 2022

by I. Anna A

The new location of Schwarzwaldstube is now open.

9 / 10

Lunch at Restaurant Schwarzwaldstube

on 08 Sep 2019

by Tamas Ferencz

We have wanted to try the Schwarzwaldstube for a long time and finally we could make a stop during our short journey in Alsace. We went for lunch to this historical place lead by Mr Torsten Michel head chef.
They offered a small degustation menu for 195 Euro (5 courses), a Large degustation menu for 245 Euro ( 7 courses), a vegetarian menu for 165 Euro ( 6 courses)and the full a la carte section was also available.
We opted for the a la carte menu. For starter we had Bretonian lobster with brown... More

We have wanted to try the Schwarzwaldstube for a long time and finally we could make a stop during our short journey in Alsace. We went for lunch to this historical place lead by Mr Torsten Michel head chef.
They offered a small degustation menu for 195 Euro (5 courses), a Large degustation menu for 245 Euro ( 7 courses), a vegetarian menu for 165 Euro ( 6 courses)and the full a la carte section was also available.
We opted for the a la carte menu. For starter we had Bretonian lobster with brown crab, scallops, the creamy soup of muscat pumpkin and the roasted fillet of red mullet. All starters were delicious and really well completed.
The red mullet was perfectly cooked, the jus had great depth of flavours. Lobster was tender and perfectly balanced with the avocado and saffron dip, the creamy muscat pumpkin soup was just superb.
From the main course selection we had the sauté of veal kidney with sweetbread, venison with fried duck liver and the grilled Alsatian pigeon with fir honey and black pepper, tossed artichoke chips, lemon and ginger sauce. Mr Michel has added some Alsatian influence to his world class French cuisine, this was one of the best pigeon dish I have ever eaten.
The sauce of the veal kidney and sweetbread came with pickled pumpkin, young onions and creamy veal’s head sauce. was precisely cooked it had perfect flavour and acidity. The best dish of the lunch was the venison. Medallion of venison was served with fried duck liver, glazed pineapple and jus of braised venison’s shoulder in Bourbon Pointu. All were perfectly prepared, the quality of the various ingredients were top- notch, and the intensity of the sauces were all perfect.
The staff were on the highest level of professionalism, the service was all over excellent.
Glad we have managed to visit this remarkable place before the very heartbreaking fire which has unfortunately destroyed the building. We wish all the very best with rebuilding the place. Less

9 / 10

Lunch at Schwarzwaldstube

on 24 Nov 2018

by Alex Christiansen

Amazing lunch at this ⭐️⭐️⭐️ with razor sharp cooking and stand alone amazing sauces plus friendly wine list

9 / 10

Dinner at Schwarzwaldstube

Top list

on 27 Apr 2018

by Gerhard Huber

Who has not experienced the inflexibility of most high end restaurants when it comes to their tasting menus. Usually the entire table has to eat it, changes will be at best grudgingly accepted.
Not so here in the Schwarzwaldstube. The technically new 3-Star restaurant (due to the change from legend Harald Wohfahrt to Torsten Michel) surprises with ashtoning flexibility. Our polite request to have a little variation between the menus of the 2 diners was answered by an impromptu complete redesign... More

Who has not experienced the inflexibility of most high end restaurants when it comes to their tasting menus. Usually the entire table has to eat it, changes will be at best grudgingly accepted.
Not so here in the Schwarzwaldstube. The technically new 3-Star restaurant (due to the change from legend Harald Wohfahrt to Torsten Michel) surprises with ashtoning flexibility. Our polite request to have a little variation between the menus of the 2 diners was answered by an impromptu complete redesign of one of them!
The essence is, Torsten Michel deserves his 3-Stars. His cuisines is classical, as one would expect, the ingredients top notch and the execution flawless. The combination of flavours is very good.
The only remark one could possibly make would be that some of the dishes could improve by a small simplification to make it even more refined. The main ingredient is usually so good that it does not need a supporting ensemble of tastes and textures.
Stéphane Gass, the head sommelier, Iived up to challenge to bring us wines which are excellent while unknown and most of all good value for money.
Overall a grandiose experience, fine dining at its peak, delivered by a impeccable front office which is choreographed like a ballet. Less