Everyone should taste Grand Chef Harald Wohlfahrt’s menu at least once in their life. At the Schwarzwaldstube within one of Germany’s finest hotels, Traube Tonbach, Harald brings together a range of taste experiences from German classics to modern Frenchin an unparalleled culinary vision.He is, without doubt, one of Europe’s best chefs and his dishes are amazing. The sommelier, Stephane Gass, is an absolute expert in his field and enhances each course with a subtly matching wine from the Traube’s precious wine cellar.
His influence from the great chefs Alain Chapel and Eckart Witzigmann played an important part of the startof Chef Wohlfahrt’scareer. He then sought to draw on that influence by carving out his own signature and his own personal style. Often considered one of Europe’s best chefs, Harald has been showered with accolades, notably 3 Michelin stars and 19.5 Gault & Millau points.
Describe your culinary philosophy in 5 words…
I can describe it in 6 words: “Only the best is good enough!”
How did you feel when you were awarded your first Michelin star and what is your aim at the restaurant?
When I was awarded for my first Michelin star, I felt a lot of appreciation and was thinking, that I am on the right way. My aim is to enable a culinary highlight with highest consumptionfor my guestsand to work with pleasureat any time.
What is your greatest inspiration?
My greatest inspiration is the daily work and to create something new and special.
What three things would you take to a desert island?
I would like to take my wife and my little grand daughterwith me. As third thing I would take fire and energy with me to cook.
- 3 Michelin Stars
- 19.5/20 | Gault-Millau
- “Best mark restaurant in the world” |Gault-Millau
+ 49 (0)7442 4920
Pictures © Schwarzwaldstube