Top Restaurants in Dornstetten
Top Things to do in Dornstetten
Best International food near Dornstetten, Baden-Wurttemberg, Germany
Discover Restaurants offering the best International food in Dornstetten, Baden-Wurttemberg, Germany including Hotel Gruener Wald Restaurant, Schwarzwaldstube, Kohlerstube
Things to do in Dornstetten
1. Hotel Gruener Wald Restaurant
Overall Ratings
4 based on 30 reviews
Reviewed By 708wernerw
This is a traditional hotel restaurant with good, old style German food. Nicely presented, well cooked.
Best Sushi food near Dornstetten, Baden-Wurttemberg, Germany
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
3. Kohlerstube
Overall Ratings
4 based on 131 reviews
Enjoy the glorious view of Tonbach Valley, the friendly, perfect service and the gourmet creations of the day at Kohlerstube. Head chef Florian Stolte takes a modern approach to his cuisine, highlighting a variety of natural aromas, top-quality ingredient
Reviewed By Jarb46
This place far exceeded our expectations. It was convenient to get to because we could access it directly from the building where our room was located. The food was creative and delicious, so good that I suspect they had the staff from the main restaurant, which was closed that day, working in the kitchen. Highly recommend.Dear guest,thank you very much for your visit at our restaurant Köhlerstube and this great review. We are very pleased to hear that your dining experience was perfect and you enjoyed everything. We will definitely share your praise with our entire team. We are looking forward to welcoming you again soon. Best RegardsFamily Finkbeiner
