Schwarzwaldstube, the flagship restaurant of the Traube Tonbach hotel, is modern and elegant with a regional flavour; the floor-to-gable glass-paned façade affords unobstructed views of the valley. Chef Torsten Michel and his team delight diners with a carefully balanced interplay of modern and classical influences, rich in finesse and flavour. The quality of the ingredients is exceptional. A prime example is the grilled Brittany lobster, scallop, langoustine and crispy calamaretti with butterhead lettuce, Creole escabeche with bell pepper, wild leek, coriander and shellfish coral cream – showcasing top-quality seafood in generous fashion. Diners are offered a choice between a shorter and a longer tasting menu, as well as a vegetarian set menu. A charming touch: the traditional cheese trolley is still part of the experience. Piet Gliesche's wonderful desserts are the perfect ending to any meal. As an alternative to the set menu, there is a fantastic à la carte selection, including dishes for two. And then there is the extremely pleasant, perfectly organised service team supporting Stéphane Gass, a highly competent maître d' and sommelier with bags of personality.