Top Restaurants in Lossburg
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Top 3 French food in Lossburg, Baden-Wurttemberg, Germany
Best French restaurants nearby. Discover the best French food in Lossburg. View Menus, Photos and Reviews for French restaurants near you. including Schwarzwaldstube, Restaurant Bareiss, Le Pavillon
Restaurants in Lossburg
1. 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
2. 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
Best Central European food near Lossburg, Baden-Wurttemberg, Germany
3. Le Pavillon
Overall Ratings
5 based on 89 reviews
Reviewed By JCW394568
The quality of food and service here is outstanding. Martin Herrmann conjures magical flavours from the ingredients and his presentation is very beautiful. The service is such that it is there when you want it but is never obtrusive. It is not a cheap option but it is worth every penny. An excellent wine list - and it is possible to drink well and fairly cheaply - and the staff are knowledgeable even when the Sommelier is off duty. Do experience it!
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