At the Traube, there are a total of four
restaurants to celebrate culinary diversity. Harald Wohlfahrt, acclaimed as one
of Europe's best chefs, serves his top-class
grand cuisine in the Schwarzwaldstube. Jürgen Reidt conjures up fascinating
menus and buffets with market-fresh produce in the Silberberg restaurant. In
the Köhlerstube, Henry Oscar Fried stands for a fine cuisine with
internationally inspired accents. And you can experience his ability to
excellently prepare plain, regional delights as well in the cosy Bauernstube.
Our rustic Bauernstube restaurant is the
historic heart of the Traube. Typical Swabian specialities taste particularly
good here in the comfortable and authentic rooms. Swabian noodles and
ravioli-type noodle parcels, potato salad and lentils are prepared by our
creative chef Henry Oskar Fried with a new, modern lightness. Sit back and wait
for a surprise of the delicious kind.
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