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Baden-Wurttemberg, Germany Food Guide: 3 Contemporary food Must-Eat Restaurants & Street Food Stalls in Seebach
Reviews on Contemporary food in Seebach, Baden-Wurttemberg, Germany including Restaurant Fallert, Kurhaus ZUM Alde Gott, Schwarzwaldstube
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1. Restaurant Fallert
Reviewed By Oparazzo
Zu den Vorzügen des Ruhestands gehört auch, dass man seine Ausflüge dann unternehmen kann, wenn die arbeitende Bevölkerung keine Zeit hat, zum Beispiel an einem sonnigen Mittwochnachmittag ins schöne Sasbachwalden, um dort den weitläufigen Garten der Talmühle praktisch für sich alleine zu haben. Dort serviert man unter anderem das, was den Schwarzwald (neben Bollenhut, Kuckucksuhr und Schinken) in aller Welt berühmt gemacht hat, die Schwarzwälder Kirschtorte, und zwar in einer der Lokalität absolut angemessener Art und Weise (schlieÃlich gehört zur Talmühle das michelinbesternte Restaurant Fallert), wobei uns ein wenig mehr des gleichnamigen Wassers nicht gestört hätte.Zu loben ist auch der exzellente Service, der nicht nur aufmerksam und schnell ist, sondern auch nichts dabei findet, wenn zwei frisch befreundete ältere Ehepaare bei besagter Torte und ein, zwei Kännchen Kaffee fast drei Stunden lang kulinarische Lebenserfahrungen austauschen. Wir haben diesen Nachmittag jedenfalls sehr genossen und sind unseren Freunden sehr dankbar, dass sie uns auf dieses gar nicht so weit von Zuhause entfernte Juwel aufmerksam gemacht haben.
2. Kurhaus ZUM Alde Gott
Reviewed By busboy57
Als Besucher des Ortenauer Textiltage 2013 gingen wir in die "Alde Gott Stuben" im Kurhaus.Wir staunten nicht schlecht als wir das Schlemmerbuffet mit sehr groÃer Auswahl sahen:Vorspeisenbuffet mit Leckereien aus SüÃ-und Salzwasser, Lachs "en Bellevue", Charcuterie, Antipasti und anderen Köstlichkeiten, verschiedene Blatt-und Rohkostsalate und Gulaschsuppe.Bei dem Hauptgericht konnte man unter: confierte Barbarie Entenkeule an Sauce à l'orange. geschmorte Schweinsbäckle "Jägerart", HechtklöÃchen auf einem Pot au feu von Meeresfrüchten und Pasta "vegetaria" mit Rucola, Pomodori, Kapern und Pinienkernen aussuchen. Bereichern durfte sich man den Teller mit hausgemachten Pfifferlingsknödel, Kartoffel-Petersilienpüree, Basmatireis herbstliche Gemüseauswahl.Zum Abschluà hatte ich verschiedene Eissorten und Käse vom Brett mit Aromaten.Wir waren sehr erfeut über den zuvor kommenden Service, obwohl es zur Mittagszeit völlig ausgebucht war.Man spürte auch die gekonnte diskrete Führung der Chefin, die überall zu finden war gab überall Auskunft und nahm auch den einen oder anderen Teller vom Tisch.Wir freuen uns schon auf den nächsten Schlemmerbuffet-Sonntag..
3. Schwarzwaldstube
Overall Ratings
5 based on 394 reviews
The taste experiences at restaurant Schwarzwaldstube have made Hotel Traube Tonbach one of Europe's best places when it comes to cooking. Head chef Torsten Michel is a master of flavours, his compositions create an incredibly light and perfect cuisine â d
Reviewed By endoedibles
Nestled in The Black Forest since 1789, Traube Tonbach is considered one of Germany's most luxurious destinations, and at Michelin 3* Restaurant Schwarzwaldstube Chef Torsten Michel continues a tradition of greatness that has yielded over 50 Michelin starred Chefs over the years. Historically Germanyâs most important Restaurant, three Michelin Stars awarded under the toque of Harald Wohlfhart whose tenure stretched from 1990 until 2017, guests visiting Baiersbronn are now treated to the talents of a man who served as Wohlfhartâs sous for over a decade, and from the moment one steps through the dining room doors it is hard to believe any aspect of the experience has ever been better.Well appointed with an elevated view of the Black Forest, âSchwarzwaldâ in German, Restaurant Schwarzwaldstube resides in the heavily wooded main building but creates a light space thanks to bright whites and big windows, the show quick to begin before menus even arrive as guests are treated to bites including Beef Tartare, a refined Shrimp Chip and Mackerel brightened by Curry and Coriander.Given the choice to order a la carte or via tasting, the latter ranging 165⬠to 245⬠depending on length and ingredients, it was with one Large Degustation plus a Vegetarian Menu and a glass of Wine each that dinner continued at a comfortable pace, Salmon Tartare and Red Pepper Mousse built on Couscous offered as Amuses to their respective menus with each just a hint of the artistry soon to come.Taking no shortcuts, Bread repeatedly arriving warm and highlighted by Olive Focaccia as well as seeded Cereal Bread ready to be slathered in local Butter, course one offered tender Lobster medallions amidst saline Custard and Oysters perfumed by Lemon Grass, the harmony achieved undeniably impressive just as it was for wood-fired Artichokes that offered noteworthy variance from bite to bite depending on ratio of Black Truffle or Mustard involved.Open to swapping items between tastings or even a la carte, it was trusting Chef Torsten that dinner continued henceforth, any preconceived notions about Beef Liver erased by a tender cut softened by Barolo and brightened by Peas while Morels offered their earthy aromatics to both this composition and the Vegetarian alternative featuring Egg Yolk cooked inside Mushroom Jelly that acted like the skin of a Ravioli. Lightening up course three, a Filet of Red Mullet reminiscent of Guy Savoy in its use of crispy âscalesâ served amidst vibrant Red Pepper Coulis, it was with impressive artistry that the Vegetarian Menu one-upped its counterpart by way of tiny Tomatoes and Onions hollowed and refilled with fortified Cream atop a fresh Tomato Tart resting in Pine Nut Marinade.Not an overly-long menu, though portions will assuredly challenge those of smaller appetites, savories concluded by way of Duck Margret and Confit alongside stacked Turnips and thin, yet intense, Sauce plus âChefâs vision of Springâ as Green Asparagus and Young Peas forming the base to laminated Pastry ready to sop up what was described as âBeef-free Bordelaise,â though if served alongside the real deal only the most discerning might be able to detect a difference. Proudly wheeling out a Cheese Cart, many local plus several from France offered with Bread, it was after taste buds were sent reeling by Cabri Ariégeois that the rest proved well-aged and pleasant, though the composed course of melted Chabichou and Potato Mousseline with Garlic Pistou was an enviable alternative and fantastic transitional dish to the Vegetarian Dessert offering Gariguette Strawberries in several textures atop a boozy Baba anchored by Chantilly Crème.Equally elegant in the presentation of a Yuzu Croustillant in sour surroundings, this dish essentially a palate cleanser in preparation for Schwarzwaldstubeâs reinterpreted Schwarzwälder Kirschtorte, both this Dessert and its counterpart featuring Chocolate, Bananas and Lime were amongst the most complex sweets seen in Germany, each bite a little different from the last but all of them memorable and just as relevant to the whole.Undeniably deserving of its accolades, not even one item from the collection of Mignardises lacking in terms of artistry or flavor, it was after settling the bill that guests were bid auf Wiedersehen with the lone regret being opting not to spend a night at Traube Tonbach in order to enjoy Breakfast the next morning.Dear guest, Wow, thank you so much for taking the time to write this detailed and great review. Reading through your review put a smile on our face and we are more than happy, that you enjoyed your visit at our Schwarzwaldstube that much. You description of you visit is really a great honour for us. We are really proud that we have been able to meet your expectations and to create you an amazing food experience. It is our highest aim to leave our guests satisfied and happy every single day. If our guests keep returning to Tonbach through the years, we can be sure that our daily work pays off! Of course we will share your amazing praise with Torsten Michel, David Breuer, Stéphane Gass and the entire team. We are looking forward to pampering you again soon! Until then we wish you all the best. Kind regards from the Tonbach ValleyFinkbeiner Family
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