Top Restaurants in Seebach
Top Things to do in Seebach
Where to eat Central European food in Seebach: The Best Restaurants and Bars
Find out what Central European restaurants to try in Seebach including Steakhaus Kaminstub'n am Wolfsbrunnen, Engel, Mummelsee Restaurant, Rasthutte Seibelseckle, Rebstock Waldulm, Fasslewirt, Restaurant Fallert, Gasthaus Bischenberg, Restaurant Sonnenhof, Restaurant Bareiss
Things to do in Seebach
10. 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
9. Restaurant Sonnenhof
Overall Ratings
4 based on 64 reviews
Reviewed By AlparslanT
it was the last night of our blackforest trip. maybe just it was thursday night the restaurant was nearly empty. very nice decorated warm place. the food is delicious. we ordered mixed tapas (calamari, bruschetta, potatoes with aioli sauce), pfifferlinge with cream sauce and knödels and bouillabaisse. but here comes my problem. as we were in germany bruschetta was sweet. so, it is delicious for german people. second problem is Bouillabaisse. it is a local fish soup. ok it is receipe could be use with some differences but all of them are mediterranean ingredients. bouillabaisse with salmon is not acceptable to me even it is delicious.so, it is a delicious fish soup but not Bouillabaisse.
8. Gasthaus Bischenberg
Overall Ratings
4 based on 71 reviews
Reviewed By Pete M
Black Forest Gasthaus (Guesthouse) restaurants can get a bit boring with their formulaic decor. Yes, they're all pleasant, spotlessly clean and with decent food, but after you've visited three or four of them the identi-wooden, alpine interiors make you wonder if they're all fitted out from the same central warehouse. In this respect, Bucherhotel Bischenberg is no different. However, it has a few points which make it stand out . . . the setting, overlooking the Rhine valley, is magnificent especially towards sunset on the restaurant's terrace. Secondly, the hotel's low-key literary theme ( with regular music and discussion evenings centred around authors) is unusual, courageous and innovative. It deserves support. Thirdly, the kitchen really does make an effort to produce decent food. We enjoyed excellent asparagus in pancakes and very good Flammkuchen (tarte flambé). A pity that several dishes had a little too much salt. Downsides? The service was very slow, indeed so slow and inattentive that we left without deserts because the waiter just didn't come back in time. Also, consideringthat the restaurant was quiet on the night we ate, we were disappointed that the chef or proprietor didn't come out to say hallo and give us the chance to chat briefly. It makes SUCH a difference to meet the boss. Overall though, worth visiting . . . and you'll see impressive deer and goats in the steep fields next to the restaurant. Prices were very fair too.
7. Restaurant Fallert
Overall Ratings
4 based on 72 reviews
Reviewed By Andreas M
The restaurant serves excellent and Michelin-star awarded gourmet food on the edge of the black forest.We had ordered a pre-fixed 5-course menu, but the chef was very flexible to change several courses due to certain dietary requirements.Every single course was a delight, a festival of flavors. This applies to the actual menu, as well as to the spontaneous substitutes.Service was in the beginning a little distant, but developed during the course of the meal to be friendly and very attentive.The ambience of the restaurant is rustic - typically black forest. Good I guess, if you like it.We will be back in the summer to enjoy the vast garden restaurant.
6. Fasslewirt
Overall Ratings
4 based on 58 reviews
Reviewed By hilltopOxon
just happened to pass this restaurant / bar with rooms when out for a walk - great location for a glass of local wine overlooking the views
5. Rebstock Waldulm
Overall Ratings
4 based on 127 reviews
Reviewed By mlucht
I have dined at Rebstock Waldulm twice, once last year and once this week, and each time the meal was wonderful. The chef takes advantage of local ingredients, and cooks with refinement and sophistication. The large number of foams (tomato, hay, and others) may be a little fashionable, but the flavors always work; the hay foam with tomato soup was a particular surprise at our table - but a hit. The perch was as good as perch gets, so good that it did not really need the truly excellent mustard sauce served with it. (Most of the sauce ended up being enjoyed with bread.) The fish dumplings were great. The steak elicited a great deal of approval, and was served wtih an excellent gratin. Our group had six desserts, and each one was fantastic. Locals at the table said that the desserts were far better and were more unique than at most restaurants in the area; it seems that even many of the better places do not hire their own dessert chefs so that there is some homogeneity.The wine list is extensive, but it is worth trying the restaurant´s own wines, which were very nice. Sirtting outside on the large verandah was lovely. The service was professional, friendly, and nearly flawless. The prices are not inexpensive, but the meal was worth more than we paid for it.The Black Forest is beautiful. Even if you are not in the area, however, this restaurant may well justify a special trip.
4. Rasthutte Seibelseckle
Reviewed By DXMe
Either in Winter or Summer, this little hut provides the most homely atmosphere you can get in the Black Forest - period. In summer, reside outside and take in the landscape. In winter, take a break from cross-sountry skiing /downhill skiing here and order the pea soup! Served with a couple of 'Seitenwürste', like wieners, and fresh chunky bread, this give you the feeling that life 'is still good'!
3. Mummelsee Restaurant
Overall Ratings
3 based on 223 reviews
Reviewed By Jen B
Great location. You can sit inside or outside, depending on availability. The usual German food is on the menu, Flammkuchen, Wurst, Soup and hot meat dishes, but the service was dreadful. It wasn't even that busy as we deliberately waited till 2pm to eat so that the crowds had gone. We waited 15 minutes to be served and the coffee arrived quickly but no cakes. 20 minutes later we had to ask for our cakes and 20 minutes after that the waitress tried to charge us and we had to say we've been waiting 40 minutes just for 3 slices of cake that we still haven't had!Dear Jen B,First we would like to sincerely apologize for the bad experience you went home with.It is our greatest reward to make our guest happy and provide them with a good day at the Mummelsee. We must admit that we were more than surprised by your review and are very sad to learn that you had a dissapointing stay at our restaurant.We would love welcoming you another time again at the Mummelsee, to hopefully being able to make your next experience better than the first.It would also be a great pleasure meeting you personally.Best regardsRené LüdeckeExecutive Assistant
2. Engel
Overall Ratings
4 based on 204 reviews
Reviewed By ALISON H
Dropped in briefly to taste Black Forest gateau in a typical Black Forest village . Pleasant surroundings and delicious cake , and the coffee was good too . One of several establishments offering the traditional confection . Chosen initially as it was nearest to the car park but we weren't disappointed .
1. Steakhaus Kaminstub'n am Wolfsbrunnen
Overall Ratings
4 based on 87 reviews
Reviewed By sazmcphee
With every surface covered in mountain-themed kitsch, helpful owners and mouth-wateringly amazing food - this was very good value for money. We had a couple of wheat-beers and some steaks, and the bill was roughly 30 euros. The owners were attentive and helpful, giving us an English menu and advising us on the best options for dinner. Steaks are cooked in front of you on the char-grill fire in the middle of the restaurant, and come with a variety of special homemade herb-butters and salsas. *Note - the best way to find this place is to look out for the large Kaminstub'n House on the bend of a mountain switch-back. The steak restaurant is around the back of the switchback, while the parking is in front, just over the road from the restaurant - best look it up on google before you do the drive, as out SatNav overshot it by 1km.
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