intensity, perfecting his compositions before setting them in front of guests. A subtle matching wine is presented by Sommelier Stephane Gass to enhance your meal, from the cellar of the Traube. The Schwarzwaldstube restaurant overlooking the Black Forest is in the perfect luxury setting; it has a reputation for being booked up a year ahead! The menu is diverse with such as marinated crab with lattice of creme fraiche complete with pieces of smoked crab, served with green and white asparagus in lime vinaigrette. The Head Chef makes one of the very best terrines of pigeon with goose liver, silky and rich, served alongside toasted brioche and root vegetables in a citrus dressing.

Lovers of seafood will delight in some of the most superb scallops with a pair of langoustines, always set out perfectly and served with crayfish bisque, with white and green asparagus. Alternatively, you may wish to try the monkfish covered in peppercorns, served with aubergine puree and a rich cream sauce, superb.

Deserts on the menu include chocolate souffle served with cherries in sherry, or marzipan pancake and sour ice cream with a few cherry stuffed hazelnuts, all are great choices and as you might expect, beautifully prepared, cooked, and presented along with one of the very best levels of luxury service. We highly recommended you book your table very soon.

Editorial | Image Courtesy Of The Schwarzwaldstube