Top Restaurants in Bad Peterstal-Griesbach
Countries
Top 10 Central European food in Bad Peterstal-Griesbach, Baden-Wurttemberg, Germany
Discover Restaurants offering the best Central European food in Bad Peterstal-Griesbach, Baden-Wurttemberg, Germany including Hotel Dollenberg, Renchtalhutte, Finken, Kniebis Hutte, Restaurant Bareiss, Waldblick Hotel auf dem Kniebis, Gasthaus Zum Turm, Hirschen, Schwarzwaldstube, Walkenstein
Restaurants in Bad Peterstal-Griesbach
10. Walkenstein
Reviewed By CoenH
We had a good meal here. The only thing I did not like was that the compote was from a can, and not homemade. Good wine, good service. It is a restaurant in a hotel that does host big groups of tourists, when we were there it was a group of elderly dutch people who talked very loudly. I also found it strange that the staff didn't want to accept a visa card,
9. 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
8. Hirschen
Overall Ratings
4 based on 25 reviews
Reviewed By BubbieZay
While staying at the wonderful Mathematics Institute in Oberwolfach, a group of us had weds night dinner at Hirschen. I had venison and spaezel with Logenberry sauce. Before this we were served a delicious bouch mis of a goat cheese gnocchi and ate from an excellent salad buffet ... The wine was excellent as was the apertif and my desert.
7. Gasthaus Zum Turm
Overall Ratings
4 based on 171 reviews
Reviewed By AdaminCanada
Gasthaus Zum Turm is a good option for those wanting a typical German Gasthaus experience. Popular with locals as well as tourists from what we observed. Service was prompt and attentive. Nice beer selection. Meals were very good although the pork knuckle was sadly a little bit of a letdown. I usually enjoy this dish but the skin was soft and not crisped as I am used to having. Overall decent value and recommended.
6. Waldblick Hotel auf dem Kniebis
Reviewed By GClife
We were travelling on the Black Forest Road and found this restaurant, you have to turn off the main road and travel some distance into the village. The restaurant had asparagus specials, we opted for the schnitzel and asparagus which was simply delicious, nice glass of red wine. We dined inside, with a traditional German country restaurant
5. Restaurant Bareiss
Overall Ratings
4 based on 274 reviews
Reviewed By endoedibles
Finally earning a third Michelin Star in 2007, some fifteen years after Chef Claus-Peter Lumpp took over the kitchen following years at Louis XV, Bareiss Restaurant resides inside the hotel founded by Hermine Bareiss in 1951 and lives up to its accolades in terms of Food as well as service. Located in the Black Forest town of Baiersbronn-Mitteltal, less than ten minutes drive from legendary Schwarzwaldstube im Hotel Traube Tonbach, guests approaching Hotel Bareiss will immediately notice a landscape flooded with flowers, the theme continuing inside where several other Restaurants including Dorfstuben serve delicious rustic fare at relative-bargain prices.A small and exclusive dining room, no more than thirty chairs available during lunch and dinner service daily, it was after seating by Maître Thomas Brandt that three menus were presented, dinner and lunch both offering distinct tastings with more substantial individual plates sold a la carte.Making decisions easier by allowing reasonable substitutions, though eventually the lunch menu with a la carte additions was selected, it was while listening to light music and gazing out windows that Canapes were presented, the spiraling vertical array highlighted by umami-rich Mushrooms and Sesame Seeds as well as Chicken Tartare brightened by Curry.Unhurried but consistently paced, Wheat Rolls with two types of Butter the only table Bread despite several varieties offered on the outdoor patio, it was while perusing the Wine tome that the first of two Amuses was presented, a duo of plates each featuring Woodruff, Kohlrabi and Cheese with the larger room temperature and the bowl centered on creamy Sheepâs Milk Sorbet.Transitioning quickly from fresh to rich, a âRisottoâ of Oats embodying the idea of Poulet au Vin Jaune, it was with all tables now accounted for that the menu officially started, locally fished Trout described as Char first gently poached and served alongside Herb Emulsion and Radishes, then as finely cut Tartare resting in fragrant Chive Cream with subtle hints of Tarragon.Offering Goose Liver as a Starter, the 98⬠price-tag more than half the cost of Restaurant Bareissâ entire lunch tasting, it was after twenty minutes that the table was flooded with decadence, the centerpiece a thick Terrine upright next to a Macaron and various dollops though a seared Steak in Rhubarb Jus with a creamy Praline and the elegant caramelized Cake with subtle nuttiness were no less impressive.Not technically a âpalate cleanser,â but using sweetened Foie Gras Ice Cream on buttery Brioche as such, it was with serviceware re-set that an entrée arrived in two vessels, the Veal cooked rare truly magnificent in its subtlety and texture while a bowl of slowly braised Cheek afloat in earthy Foam threatened to steal the spotlight.Exchanging the lunch napkin for a dainty Dessert version, though sweets from Pâtissier Stefan Leitner came in no shortage, Rhubarb predictably made an appearance in several forms alongside whole Fruits and textures while more classic shapes comprised Friandises, Confiserie and Pralines particularly memorable for three items focused on Sour Cherries as well as a dense and nutty Apricot Cake.Settling a bill that was pricey but justified, customized menu in hand, it was after lunch that hotel staff offered a brief tour of the grounds, and passing by Bareissâ âCake Roomâ twice the only rational way to finish seemed to be a half-hour on the patio with Espresso and two slices, the eponymous Torte like Sacher replacing Apricots with Cherries and Chef Leitnerâs Black Forest not only the best tasted to date in terms of density of Sponge and lightness of Cream, but a true bargain at just 4â¬.Dear Guest, in the name of the whole family, and the entire team at the Restaurant Bareiss, I would like to thank you most sincerely for taking the time to write such a detailed and complimentary evaluation here on TripAdvisor. You describe the individual courses (including drinks) that we served you at our Restaurant Bareiss and praise the culinary skill of Claus-Peter Lumpp and his entire team, the service staff, and the general atmosphere of the hotel â which has remained unchanged since my grandmother founded it in 1951. Ultimately, for us at the Bareiss, our aim has always been to please and inspire our guests. We are delighted that we have evidently succeeded in this.We look forward to your next visit to us at the Bareiss, and send our best wishes from the summery Black Forest.Your Hannes Bareiss
4. Kniebis Hutte
Overall Ratings
4 based on 112 reviews
Reviewed By littlepatsy
We stopped in here for coffee . Fabulous views. Outside terrace.Traditional style building. Bavarian food. very friendly staff. Although we did not eat there the food looked and smelled fabulous.We visited after visiting the viewing platform in the forest opposite
3. Finken
Reviewed By OliverS_12
On our stay in The Gasthaus Finken, we also tried the restaurant, located in the same building. The personals speak perfect German, English and Spanish. The food was excellent in good quality for an very reasonable price. I'll had asparagus (loads) which was simply sensational. The card contains many traditional German food, cooked by the owner husband himself.The kids card is even cheaper and your family can eat for less then 50â¬. The furniture is bit old and used if you out for fancy style, then this is the wrong place. You can sit outside and have your beer, but it's too close to the road so we choose to stay inside. There's also an small children playground and a small river which keeps the children occupied for hours.
2. Renchtalhutte
Overall Ratings
4 based on 272 reviews
Reviewed By UriR463
We stopped at the Renchtalhuette while hiking in the area (Wiesensteig hike). It is a very nice and inviting hut, overlooking the beautiful valley. Has cozy seating inside as well as a large terrace, all very well organized. There's also a large playground and petting zoo outside, to keep the children happy.After having read the good reviews we were, however, disappointed with the food. It was all very fat, even for german food - probably cooked with too much oil. My wife had a fish fillet which was okay but nothing special. I tried the Kutteln (stomach) dish, which was too sour (too much vinegar), and accompanied by Bratkartoffeln, which looked good and had a nice touch of Speck but were too fat and not seasoned enough.We also had a soup which was good but had way too much salt.The Schwarzwaldtorte for dessert was very good, and there's a nice selection of other cakes on offer as well.Service was friendly but over-worked, as the restaurant was almost full and there was only one waitress...All in all a nice place to stop on a hike if you don't expect too much, but I wouldn't come here for the food - maybe stop over for a beer (good Schwarzwald beer from the tap) or a cake and coffee. Too bad as the place really has a lot to offer...
1. Hotel Dollenberg
Overall Ratings
4 based on 207 reviews
Reviewed By iuliana06
I had the opportunity to assist to one of the brunches organized by the Dollenberg Hotel during my last visit to Germany. On the leaflet the brunch was announced from 11h untill 14h. Once we arrived to the place, we were impressed by the hotel and its views. Inside everything looked so upper class, the marble stairs, the carpets, the paintings... But eveything changed at the brunch room. We were greeted by a waiter who reproched us to be late for the brunch... (we arrived at 12h): first of all I would have never expected a 5* hotel to be waiting for its guests with an empty buffet and secondly following the Relais & Châteaux's tradition and prestige I would have waited for a sentence that sounded more like "We are glad that you could make it in order to make you discover today's special brunch" for a change... If it weren't for the delicious food that we had, I would have definitely scored this place as "poor". I surely recommend the Sweedish brunch and if you are a fruity white wine fan do not hesitate to ask for a glass, you are going to love it!!
Where to eat French food in Bad Peterstal-Griesbach: The Best Restaurants and Bars
