Top Restaurants in Schonwald
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Top 10 Central European food in Schonwald, Baden-Wurttemberg, Germany
Best Central European restaurants nearby. Discover the best Central European food in Schonwald. View Menus, Photos and Reviews for Central European restaurants near you. including Rammersweier Hof, Schwarzwaldstube, Ammolite - The Lighthouse Restaurant, Apollon Restaurant, Restaurant Bareiss, Rammersweier Hof, Gasthaus Zum Turm, Restaurant NIGRUM, Gasthof Rossle, Pflug Neumuehl
Restaurants in Schonwald
10. Pflug Neumuehl
Overall Ratings
4 based on 147 reviews
Reviewed By Noel P
Had passed this restaurant many a time and saw from its menu that it was somewhat different than sourrounding ones, including items such as lamb which can be rare enough in this region. Last week I went there with my wife. One could see from entry that the owners cared, quality of decoration, tables etc was given close thought and the people already eating there looked to have a quality of judgement in their desire to have a nice place to enjoy their food.The restaurant had a very large selection of wines, I ordered veal, which came with a nice salad and generous portions. My wife had the vegetarian. Service was very friendly and one was made to feel very welcome. The Polish lady who served our table informed us, on asking, that the restaurant was family managed for many years and great care was taking in only having the best ingredients. Very reasonably priced I look forward to my next visit, it seemed to have a nice beer garden out back but January not the time. When the sun brings me out on my bike I will be there.
9. Gasthof Rossle
Overall Ratings
5 based on 83 reviews
Reviewed By dfmb2
This place is a gem. We were recommended it by a local shopkeeper in Schonwald - and found it a few miles through some mountain roads, at the bottom of a ski-run. Lovely old gasthof, full of Black Forest charm with a regular menu of schnitzel and meat.I was fully resigned to another plate of salad and french fries, but was pleasantly surprised when my fiancee pointed to a vegetarian dish on the menu. The waiter confirmed it was completely vegetarian and I dived-in...The plate that arrived was superb. A smorgasbord of different root veg and legumes, all cooked nicely and although most of it was braised or fried, it wasn't heavy in the slightest. Even brough me around to the dreaded fenell! I hate that root, but this braised version was absolutely delicious, I'm converted.If you get a chance to visit this place GO, the food was superb (all my meat-eating partners loved it) and the ambience and staff were superb.recommended unreservedly.
8. Restaurant NIGRUM
Overall Ratings
5 based on 238 reviews
Wir laden Sie ein, auf eine Kulinarische Reise, geprägt von Avantgarde & Klassik. Unser Team hält nun jede Woche ein neues Menü für Sie bereit, denn nur so können wir unseren Anspruch von Frische, Qualität & Saisonalität gerecht werden.
Reviewed By KoenA_12
Just as a starting note; the restaurant staff is smoking at the entrance of the restaurant. I find that strange for a restaurant which tries to sell itself a la a fine dining restaurant. We reserved a table at 7.30/8 pm and arrived at 8.30 pm. We were welcomed by an impolite man who told us that, in line with international standards,our table was cancelled. Another waiter seemed to disagree with him but the person continued to refuse us and seemed to enjoy it. The impolite man also told us that the restaurant had called us just before to check if we were still coming. This was an outright lie. We have checked our history of phone calls and they had not called us. We will never go back to NIGRUM and have enjoyed that night an excellent dinner at the Geroldsauer Muhle in Baden-Baden full of atmosphere, great food and excellent service.Sehr geehrter Herr KoenAâ12Wir sind sehr glücklich darüber, dass Sie letztendlich ein Restaurant Ihrer Klasse gefunden habe und Ihnen das groÃartige Essen und der exellente Service gefallen hat.Sie persönlich haben am Telefon eine Reservierung getätigt und eine Zeit zwischen 18:30 - 19: 00 Uhr angegeben.Sie kamen erst um 20: 30!Haben Sie noch Fragen?
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. Rammersweier Hof
Reviewed By TravellerJP
This is a delightful hotel with a great restaurant. It is set in a residential area about 15 mins walk from the Offenburg train station. We visited so that we could take the train from Offenburg to Donaueschingen a great trip through the Black Forest. A little dated in parts but that is its charm. Good parking. The chef has a great menu of traditional German fare, great flavours. Good choice of dishes and price range. Nice little garden with childrenâs play area. Booked direct via email, good efficient response. Would visit again to enjoy restaurant. Helpful pleasant staff. Unusual combination of great restaurant good hotel, Fantastic value. I agree a great base for the Black Forest, and saves on the high Swiss prices.
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. Apollon Restaurant
Overall Ratings
4 based on 181 reviews
In unserem Restaurant Apollon schaffen wir seit Jahren eine Brücke zwischen regional-traditionellen Speisen und einer modern abgeschmeckten, natürlichen Küche. Da wir gerne für Familien und Kinder kochen, liegt unsere höchste Priorität bei der Qualität un
Reviewed By Playfulphoenix
After a long day at EuropaPark, the kids were tired and we wanted to have dinner near our apartment. The Apollon restaurant was not full, there were empty tables but a senior staff with long greasy hair simple dismissed my request for orders and said "we are full". I think good reviews have made this restaurant arrogant.Raffael K, Manager von Apollon Restaurant hat auf diese Bewertung geantwortet.Raffael K, Manager von Apollon Restaurant hat auf diese Bewertung geantwortet.Raffael K, Manager von Apollon Restaurant hat auf diese Bewertung geantwortet.Dear Somebody,Thank you for your review. Yestrerday you walked to our restaurant without reservation - but the thing what you didnt know is that the restaurant was fully booked, even the tables which were empty for the moment were reserved for people who was intelligent enough to make a reservation in the restaurant in oktober - each of the tables had a mark with "reservation" on it - so what this fakt is telling us? So what your review is about? you dont taste our services, our food - nothing, you just angry that you dont get some place in our restaurant and give us bad points on everything what you didnt taste - shame on you - this is not honest, and even just a bad behavior. Besides, nobody was rude or arrogangt, you was 10 seconds in our restaurant, checked that there is no place and gone:) Thank you for our first bad review - which is not about our restaurant, but about your charakter - we are fine with it, becuase all the real customers who are reading this, see immidiately that this review is not about our restaurant, our food or our service - but about you and your angry nature - so you made a review not about us, you made a review about yourself:) Moreover, in our opinion you are a bad mother, because you dont care about you children, if you would be a good mother, you would reserve a table in one of many restaurants in the morning - for the evening - because every good mother knows that the children are hungry in the evening after visiting europa-park, and have to be sure to have a nice dinner in the evening - think about it:)And finelly - what is about your insults to us (rude, arrgonat, greasy hair) - because of what? because we told you that we are full?! - not we are rude and arrogant but you are. Best RegardsHope never to see you again - we like only honest and real people, and not the "i wanna be a restaurant critic" folks
3. Ammolite - The Lighthouse Restaurant
Overall Ratings
5 based on 203 reviews
INDULGENCE THE SPECIAL WAY: AT THE LIGHTHOUSE Ammolite is a rare and valuable opal-like organic gemstone; for it to form several factors have to appear at the same time and place. The fine dining restaurant âAmmoliteâ follows the same image. It has been c
Reviewed By David O
We were uncertain when booking this for a birthday celebration whether a restaurant in a theme park could really be worth 2 Michelin stars. Happily it was well worth it. The restaurant decor is very interesting and a luxurious contrast to the hotel in which it is located. Food was excellent and service good. Wine list had some great choices and the sommelier was excellent.
2. 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
1. Rammersweier Hof
Reviewed By TravellerJP
This is a delightful hotel with a great restaurant. It is set in a residential area about 15 mins walk from the Offenburg train station. We visited so that we could take the train from Offenburg to Donaueschingen a great trip through the Black Forest. A little dated in parts but that is its charm. Good parking. The chef has a great menu of traditional German fare, great flavours. Good choice of dishes and price range. Nice little garden with childrenâs play area. Booked direct via email, good efficient response. Would visit again to enjoy restaurant. Helpful pleasant staff. Unusual combination of great restaurant good hotel, Fantastic value. I agree a great base for the Black Forest, and saves on the high Swiss prices.
Where to eat German food in Schonwald: The Best Restaurants and Bars
