Please upgrade your browser to improve your experience The MICHELIN Guide announces top honors for German hotels in 2024 Subscribe to our newsletter for more hotel and restaurant highlights. See more: The ins and outs of all our Three Key hotels in Germany See more: Inside Wilmina, Berlin's Former Prison Turned One Key Hotel We’re constantly astounded at the ease and expertise with which German hoteliers handle Alpine hospitality although it may have something to do with the sheer amount of time they’ve been practicing From listening bars to neighbourhood restaurants explore all the top recommendations from Chishuru’s Adejoké Bakare One of the most prominent chefs serving Indian cuisine talks India and his New York these splurge-worthy hotels have the design and prestige to rival even that most historic of city landmarks The first hotel on this list is just 20 minutes from Florence From vineyards to infinity pools and farm-to-table restaurants every one of these 14 Tuscan classics is within two hours of the city What the MICHELIN Guide Inspectors Saw in 2025 The Mexican capital takes center stage alongside the culinary world's top talents the best hotel rooftops are a go-to when you touch down From Texas Barbecue to Mexico City's cutting-edge dining these new MICHELIN Guide hot spots promise unforgettable vacations and world-class cuisine These are the best lake vacations for a summer break from Lake Tahoe in the US to Lake Como in Switzerland and the MICHELIN-recommended restaurants and bolt holes to bed down in when you visit The MICHELIN Guide Inspectors have already added hundreds of hotels to the MICHELIN selection in 2025 we’re highlighting a special list of 10 that thrive in the sunny season where do fashion’s biggest names retreat for a bite and a bed We imagine the post-Gala sanctuaries of the chicest attendees these iconic chefs mentor professional chefs who have an ego Non-members can add the privileges at checkout through our 30 day free trial By continuing I accept the Terms & Condition and Privacy Policy. 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See more: The ins and outs of all our Three Key hotels in Germany See more: Inside Wilmina, Berlin's Former Prison Turned One Key Hotel We\u2019re constantly astounded at the ease and expertise with which German hoteliers handle Alpine hospitality although it may have something to do with the sheer amount of time they\u2019ve been practicing the Black Forest is a magical land full of cultural traditions Here’s our guide to some of the most beautiful spots in the area or stay in the town center and enjoy the curative waters of the thermal baths including a 5-mile (8-kilometer) trail around the lake that leads up the Hochfirst Mountain Surrounded by tall pine forests on the low Titisee Lake is a place of otherworldly natural beauty Sign up to our newsletter to save up to $800 on our unique trips See privacy policy Black Forest High Road Architectural Landmark Sahara Prince / Shutterstock Black Forest Tours Tours One of Germany’s most famously beautiful driving routes begins in Baden-Baden and carves its way through the scenic countryside of the Black Forest Far from just connecting you to many of the region’s most scenic spots traversing the Schwarzwaldhochstraße is an experience in and of itself Be sure to plan plenty of stops so you can properly appreciate the surrounding natural beauty and don’t forget to keep those eyes on the road the Triberg Falls look beautiful surrounded by snow a famous ramble along the banks of the Neckar where Heidelberg’s philosophers and professors came to contemplate their high-minded ideas © travelpeter/Shutterstock This idyllic mountain resort is made up of nine separate villages, and the recent addition of high-end hotels and bed and breakfasts serving incredible cuisine have put Baiersbronn on the map. The area boasts an incredible 12 Michelin stars in total including two restaurants with three stars So there’s no shortage of choice if you want to indulge in fine dining When you aren’t gorging on excellent cuisine or enjoying long walks through the conifer-strewn forests take a trip to the ski slopes or visit the area’s golf courses And don’t miss the nearby 12th-century monastery – the Allerheiligen ruins – hidden in a quiet © LaMiaFotografia/Shutterstock Not quite as well known as Baden-Baden, Bad Wildabad is another popular spa town and a cheaper option for a home-base in the north of the forest A tunnel cleverly diverts through traffic so that the area feels as isolated from the world as possible Bad Wildbad has beautiful views of endless pine trees and the gorge of the Enz river This town is also filled with thermal baths which naturally hover around 95 degrees Fahrenheit (35 degrees Celsius) and be sure to visit the idyllic Wildsee – a small lake outside of the town center mmuenzl / Shutterstock Allerheiligen Tours The walking trails leading to All Saints Waterfalls were first created back in the 1840s The water spills dramatically for around 83m and a set of seven basins have formed naturally in the rocks creating an aesthetically pleasing set of steps for the water to trickle (or torrent) along The short but immersive trail also leads to the striking ruins of an old Gothic abbey making this off-the-beaten-path stop even more worthwhile © Sergiy Bykhunenko/Shutterstock Calw sits in the north of the Black Forest with a reputation as being one of the forest’s prettiest towns. Nobel Prize-winning novelist Hermann Hesse (1877-1962) who wrote Siddhartha among many other books The town features a museum and a statue dedicated the famous author The picturesque market square is a great place to start your tour of the city Surrounded by 18th-century half-timbered houses Calw’s square is the picture of a quintessential Black Forest town The city owes its current growth to tourism – many new bistros shops and ice cream parlors have recently opened to cater to visitors © Thomas Klee/Shutterstock Take the scenic drive along the Schwarzwaldhochstrasse from Baden-Baden to see the central Black Forest region’s quaint towns Kinzig and Gutach Valley are heavily forested areas where many traditional Black Forest customs originated visitors will feel the magical and mysterious nature of the Black Forest come to life make a stop in the brewery town of Alpirsbach and visit Schiltach to see classic examples of timber houses that burst with color and character photos2webgallery / Unsplash Just south of Freiburg is Schauinsland one of the tallest and most beautiful mountains in the Black Forest Today it’s a popular ski spot – hikers and mountain bikers flock here too – but it was once a rich seam for silver mining Take the cable car up to the top of the mountain (there is a road but that’s less romantic) to enjoy some utterly spellbinding views On a clear day you’ll not only see the Black Forest but you can also catch a glimpse at the Rhine Valley Voges Mountains and sometimes even the Swiss Alps is most beautiful in the peak of snowy season All recommendations have been independently sourced by Culture Trip Read Next Guides & Tips The Best European Cities to Visit in November Design The Most Beautiful Churches in Berlin See & Do A Guide to River Cruises in Germany: What to Know See & Do The Best European Cities to Visit in September See & Do The Best European Cities to Visit in Autumn See & Do The Best European Cities to Visit in October Art 10 Masterpieces You Can Only See in Munich See & Do The Best Weekend Trips From Heidelberg See & Do The Best European Cities to Visit in July Guides & Tips The Best European Cities to Visit in December See & Do The Best European Cities to Visit in Summer See & Do Germany's Most Beautiful Abbeys and Monasteries US: +1 (678) 967 4965 | UK: +44 (0)1630 35000 tripssupport@theculturetrip.com © Copyright 2025 The Culture Trip Ltd “I want to try an experiment on you,” said herb hunter Christine Bissell, as she bent down along the trail and plucked a green stem. Those eight words weren’t what I was hoping to hear when I signed up for this Kräuterwanderung, or herb hike, through the hills of Germany’s Black Forest had described an herb she culled for our upcoming picnic as “only slightly poisonous.” Berlin has none—but what it does have is a bunch of locavore restaurants that are inspired by this town it would be enough to convince me to stick my fork into this village But then there are the local artisanal schnapps distillers the bounty of the Black Forest—incorporating wild herbs and plants into their various products just as the chefs infuse them into their award-winning menus tucked away in a forest that was once seen as so impenetrable and inhospitable that only the strong and brave planted roots had become a paradigm of new German cuisine But I also wanted to find out what was in the proverbial water here Bissell pulled a canteen from her backpack and handed it to me fearing the worst: that the Teutonic gods would be evoked right here and now and subject me to a spell or that I’d encounter a beast straight out of Grimms’ tales “A fellow forager told me this was really good,” she continued and then took a sip: It tasted like apple juice slightly earthy taste and a hint of honey coming in at the end “I mixed organic apple juice with meadowsweet that I found right here.” Having neither turned into an amphibian nor started to hallucinate I began following Bissell’s lead and sampling herbs with abandon About 30 minutes after our apple juice break and Bissell began laying out our lunch: baguette slices and a jar of sauce made up of yarrow and bedstraw—herbs she had picked the day before and whipped into a variant of pesto The herbs themselves conspired to produce a biting but the olive oil and cashews offset it with a nutty and subtly tangy flavor stratum Our hike concluded at an 11th-century monastery where we wandered through a re-creation of the herb garden that medieval monks had once cultivated drawing sustenance from the Black Forest was nothing new thanks to the density of trees that made it appear to be one foreboding wall of blackness It scared the Roman legions enough that they avoided it altogether the forest itself was hardly populated with humans until the 11th century the logging industry had deforested the dense growth of spruce The timber industry moved on to other areas of Central Europe the Black Forest was replanted with spruce trees and the area’s economy shifted to the tourism industry—particularly health and medical tourism thanks to the wealth of hot underground springs and the soil’s natural proclivity for growing herbs And that’s where the story of Baiersbronn’s Michelin stars really begins The Traube Tonbach hotel had opened in 1789 housing and feeding temporary workers for the logging industry but by the 20th century it had shifted to serving tourists and become the only big resort hotel in Baiersbronn the Traube Tonbach added a gourmet restaurant and soon after hired the man who is probably the most influential chef in Germany today: Harald Wohlfahrt Wohlfahrt’s 35-seat restaurant has held three Michelin stars for 25 years And of the nine other three-star Michelin restaurants in Germany four of them are run by chefs who were trained by Wohlfahrt in Baiersbronn In the cozy dining room of Schwarzwaldstube wood-beamed ceiling competing for attention with the view of rolling And then tender saddle of local deer lightly seasoned with ginger and curry in cardamom jus When I looked up from my plate at one point his full shock of dark hair contrasting with his crisp chef’s whites I asked him when he began using local ingredients and he stared back at me as if I had queried him about the source of his frozen vegetables “We’ve been using local ingredients since we first opened,” he told me “everything from the venison on your plate to in-season berries and herbs.” He paused and then added “I come from the northern part of the Black Forest And yet the facade of his establishment still has FRENCH RESTAURANT scrawled across it It serves as a reminder that elevated German cuisine has come a long way most high-end restaurants in Germany were French In Beyond Bratwurst: A History of Food in Germany German food writer Ursula Heinzelmann says chefs were reluctant to focus on German cuisine because of post-World War II guilt When German chefs in the 1980s began using local ingredients and looking to their mothers’ recipes for inspiration Heinzelmann writes that they were accused of “excessive nationalism” and “culinary fascism.” I could start to see the Black Forest for the proverbial trees now Even as he ran an acclaimed “French” restaurant Wohlfahrt was quietly teaching future culinary stars the ways of his Black Forest upbringing But it takes more than one chef to start a food revolution the Traube Tonbach ruled the little resort town When Bareiss built a swimming pool, a pool materialized the next season at Traube Tonbach. If one added suites or a spa, the other added them, too. And in 1982, four years after Schwarzwaldstube earned its first Michelin star and two years after it earned its second, the Bareiss opened its eponymous restaurant. Bareiss earned its first star in 1984 the year chef Claus-Peter Lumpp arrived at Bareiss the hotels are the Yankees and the Red Sox of the Black Forest Wohlfahrt and Lumpp blazed a trail for other chefs to follow. Jörg Sackmann, the chef at Schlossberg restaurant has earned two Michelin stars for menus that are even more locally focused traipses around the forest for about two hours each day Nearly every plate that comes out has something that chef Nico foraged that day from the wild chamomile encrusted on the lamb to the yarrow sprinkled atop the tender roasted Mangalica pork to the thyme-infused honey drizzled over a tomato foam Sackmann and his son came out to say hello toward the end of my meal Chef Sackmann told me he thinks the mystery of Baiersbronn’s culinary supremacy lies in the environment “It’s all about the air and soil here,” he said If we taste an herb we really like that isn’t from here we’ll replant it here.” He said he loved Peruvian water pepper so much more peppery flavor than the original I had tried,” he said the people of Baiersbronn had to make do with what they had Which is why there’s an economy of artisanal food makers using the natural ingredients of the forest.” He looked at his father In the following days I met a goat-cheese maker named Michael Peterle who took me into his backyard to show me where his product comes from: goats eating grass and wild marjoram “Everything you see here goes into my cheese,” he said I saw a meadow and a herd of goats quietly grazing its greenery “The flowery herb-filled grass that the goats eat here gives their milk a very distinctive flavor,” he explained Peterle sliced off a piece of four-day-aged cheese with a subtle spiciness from the herbs eventually poking through when I strode past his Schwarzwaldbrennerei (Black Forest Distillery) He was outside sampling his wares with a group of tourists who were taking advantage of his “schnapps spring,” a horizontal carved-out log that held several bottles bobbing around in water You plop a couple of euros in the mailbox-looking container next to the log and enjoy self-service schnapps until you can barely walk home Kalmbach took me to see his fermenter and let me sample various flavors—anise all of which he gets just up the hill in the forest—until I could barely walk home myself I also met fourth-generation butcher Joachim Koch. At Metzgerei Koch he makes dozens of different types of sausages But I had come for the famed Black Forest ham packaged sliced ham one finds hanging on the racks in U.S It was like many of my random meetings in Baiersbronn: a simple query—in this case how do you make your ham?—and a second later Koch took me through the process of how he smokes it taste bud-quivering product that melts on the tongue A subtle smokiness emerged at the back of my palate as I sampled some of the thinly sliced ham Then Koch left the room and re-entered with a bundle of pine needles in his hand “I smoke the ham with pine needles and season it with juniper I fetch from the Black Forest.” Pine needles, it turns out, season more than just ham. On my final night in Baiersbronn, I stopped into the hotel and restaurant Rosengarten Owner Friedrich Klumpp is more than just the chef of the restaurant; he was one of the first locals to organize a Kräuterwanderung I had a bowl of pine needle ice cream in front of me when Klumpp took a seat at my table He had learned that I was interested in herbs the first question people would ask is ‘What is this?’ followed by a second question ‘Can I eat this?’ So I decided to create a menu totally infused with herbs I gather.” “You’re literally eating the Black Forest.” Klumpp didn’t have to tell me that he sourced the pine needles from the forest just outside his restaurant no one here uttered phrases like “snout to tail” “farm to table” and “local ingredients,” common dining parlance arising in the last decade “This is the way we have always eaten here,” said chef Klumpp “We got derailed in the post-World War II period but we eventually picked up where we left off.” Klumpp touched on something I’d been pondering—that the last few years we’ve been intentionally regressing as we’ve been technologically advancing As the Internet has become an increasingly pervasive imperative force in our lives and our faces are perpetually stuck to our smartphone screens it’s not a coincidence that things like knitting and subconsciously we’re grasping for a simpler a romanticized self-sustainable past in our locavore craze people have been living this way all along “The people of the Black Forest have always known the edible bounty in these hills,” Klumpp said “The rest of the world just hadn’t caught up yet.” >>Next: Why Is It So Hard to Find Nordic Cuisine in Oslo? AFAR participates in affiliate marketing programs, which means we may earn a commission if you purchase an item featured on our site.© 2025 AFAR LLC Please enable JS and disable any ad blocker 2017Photo: Courtesy of Tom BursonSave this storySaveSave this storySaveA few hundred years ago witches procured deadly apples from the thorny trees across the dark forest and vibrant herbs along the forest floor turned princes into frogs Roman soldiers called it Silva Negra because of its wall of darkness This same darkness inspired Grimm folklore and childhood fairy tales of foreboding bright red rosehip dangles from mountainside shrubs Exotic—and toxic—mushrooms test hikers' palates Wild cherries form the base of the region’s infamous chocolate-cherry gateau Distillers at the Schwarzwaldbrennerei (Black Forest Distillers) transform poisonous fruits like rotting cherries and Williams pear into herbaceous And a group of chefs have created a culinary mecca with more three-star Michelin restaurants than Chicago hidden in the middle of Germany’s Black Forest Baiersbronn, a town of 16,000 in Germany’s Black Forest, mere miles from France and in the almost unpronounceable state of Baden-Württemberg, isn’t rife with romanticism like Regensburg or Rothenburg or Fairytale Franconia no beaches; just low-lying mountains in a sea of thicket so dense that it’s pitch-black even at noon Its darkness spooked Teutonic soldiers and inspired Kinderfresser (child-eaters) like that in Hansel and Gretel but now the red-roofed houses that overlook a vast valley of colorful autumnal timberland and pastures of lounging livestock is an epicenter of haute cuisine The village boasts a collective eight Michelin stars (one two-star and two three-star restaurants) and is perhaps the world’s most unexpected restaurant capital thanks in large part to chef Harald Wohlfahrt Wohlfahrt has defended Schwarzwaldstube’s three Michelin stars for roughly 25 years Arguably the most influential chef in Germany today his tutorship is responsible for the chefs at four of Germany’s nine three-star restaurants along with innumerable others who together have earned over 60 Michelin stars altogether Its façade reads “French Restaurant,” but it should probably update to the Grimm moniker “Das Waldhaus” (The House in the Forest) timber-laden lodge exhibits an Old European elegance with a sort of hunting cabin charm The wild hare with Brussel sprout leaves and a sauce rouennaise with cranberries reads almost like a French ode to the Schwarzwald’s wildlife and the sour cherry sorbet plus a Kirschwasser soaked bonbon with chocolate crumble plays off the region’s famous gateau (Black Forest Chocolate Cake) in the booziest way imaginable Photo: Courtesy of Tom BursonJust a few miles away, hidden amongst towers of pines, Chef Peter-Claus Lumpp of Bareiss Baiersbronn’s second three-star restaurant and gourmet restaurant of the luxury Hotel Bareiss prepares autumnal comforts for an intimate room of eight tables The entire experience exudes Gemütlichkeit Lumpp uses the fruits of the forest—foraged vegetables and herbs—and the restaurant’s own farm (Bareiss breeds cows and fish) to concoct dishes like Breton-style turbot with freshly plucked topinambur and caramelized hazelnuts or black-feathered chicken with butternut squash and sprigs of verbena The entire setting is an olfactory amuse-bouche, with scents of rose and pine—the forest—waltzing with the dishes. And it’s this aroma of the Black Forest that has livened the German senses for centuries. Text description provided by the architects. In the beginning of 2013 the conversion of the tourist information center by PARTNERUNDPARTNER architekten in Baiersbronn (Black Forest) was completed The first phase was the whole redesign and enlargement of the public customer area and back office of the information center This was followed by the renewal of the public toilets on the ground floor © Ulrike KlumppThe tourist information was expanded spatially. At daytime the lobby of the neighboring convention hall “Rosensaal” can be used as a reading lounge and provides additional space to the information center. During events it serves as a reception foyer or temporary exhibition space. © Ulrike KlumppOn the one hand the wood pile creates the boundary between public and private space. On the other hand it serves as a background for the whole tourist information center. With its backlighting the wooden wall shines out onto the market place of Baiersbronn. Floor PlanIn cooperation with a local glass factory two glass lamps were designed Above main reception desk and in the reading lounge several illuminated 1.5 cm thick glass discs are hanging from the ceiling and perform an additional welcoming gesture You'll now receive updates based on what you follow Personalize your stream and start following your favorite authors If you have done all of this and still can't find the email RosarAdvertisementA blaze tore through a Black Forest restaurant early on Sunday wiping out one of Germany's foremost culinary institutions.  The fire rapidly destroyed the three-Michelin-star Schwarzwaldstube (Black Forest parlor) Read more: A record 28 French restaurants get Michelin three-star ratings Fire officials said nobody was badly hurt in the blaze which had still not been fully extinguished by midday on Sunday.  one hotel guest was understood to have required medical attention for smoke inhalation The cause of the blaze remained unclear on Sunday The restaurant has held on to its three-star reputation with Michelin since 1993 longer than any other restaurant in Germany.  Michelin describes the restaurant as a "real institution" that remains true to the classic French tradition of cooking while offering "its own modern twist to every dish." Proprietors and staff said they would look to the future whose family owns the restaurant and adjacent Hotel Traube Tonbach Finkbeiner said he was relieved that no one had been hurt Read more: Michelin lets French chef Sebastien Bras give up 3 stars Head chef Torsten Michel said the losses were "tragic" but struck a similar note who worked for the hotel's owners for decades "It feels as though my living room has burned down," Wohlfahrt told the German daily newspaper Süddeutsche Zeitung Only 10 restaurants in Germany are able to boast three Michelin stars including another one in Baiersbronn – the Restaurant Bareiss Torsten Michel and his gourmet paradise.To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video Each evening at 1830 UTC, DW's editors send out a selection of the day's hard news and quality feature journalism. You can sign up to receive it directly here. 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Why we should treat food like medicineMore people than ever are expected to suffer from diet-related illnesses. portraying the forest as dark and foreboding A typical road winding through the Black Forest Baiersbronn is famous for having the highest concentration of Michelin stars in the world Chef Harald Wohlfahrt is the longest serving three-star chef outside of France Wohlfahrt’s Schwarzwaldstube is one of the most coveted reservations in the country A traditional flammkuchen—a flatbread covered in crème fraîche It was the Romans who first named southwest Germany’s Black Forest—they called it Silva Negra—a place where the trees grew so densely no light could penetrate through portraying the forest as dark and foreboding—the quintessential spooky woods—a hideout for witches and wolves Yet while the name stuck throughout the ages and kirsch is one of Europe’s oldest tourism destinations drew up hiking maps for the northern edge of the Black Forest; the world’s first trail maps Bussemer had opened a tourist information centre as German as schwarzwderkirschtorte (that’s Black Forest cake) And cake—as well as cheese and sausage—factors into any Black Forest hike The idea of coming across a little house in the woods has a fairy tale appeal—and on a recent trip I was not immune to the charm of following a trailhead sign reading Blockhütte to a sweet café with a terrace overlooking the idyllic Tonbach Valley and while I could have used a snack myself I would sit down to a meal I’d anticipated for six long months Wohlfahrt is the longest serving three-star chef outside of France having held his rank for the past 26 years is one of the most coveted reservations in the country The Black Forest certainly exudes a fairy tale charm—one travellers will hope never ends at least 80 got their start cooking for Wohlfahrt making Traube Tonbach a de facto culinary institute One chef who trained under Wohlfahrt is Patrick Schreib who now works to promote the entire Baiersbronn region Schreib joined me for dinner—a seven-course meal that includes marinated wild salmon with smoked paprika an essence of venison with mushroom ravioli and a basilic-yogurt granite with mascarpone and lavender-honey sauce sustainability is in the culture of the people it’s not just a fad around here,” says Schrieb In a replica of the monks’ original healing garden Bissell introduced me to some potent herbs explaining their uses in medicinal salves and teas through meadows and up into the hills to find ordinary plants with extraordinary healing properties—and a lot of flavour was called soldiers’ herb because of tannins and salicylic acid that make it anti-bacterial But yarrow also went into a small feast Bissell had prepared using plants foraged in the Black Forest We washed it all down with fresh spring water and unfiltered apple juice flavoured with meadowsweet The historically remote region’s culinary tradition of living off the land has been central to its success Leaving Baiersbronn wasn’t easy, but soon I was having the time of my life, wheeling around hairpin turns and looping around ski resorts on the road to Oberkirch. With roads like these (and Mercedes Benz and Porsche based in nearby Stuttgart) it’s no wonder that there is an annual Baiersbronn classic car rally each September Though I was driving a rather ordinary Opel I still felt like a hero after that epic mountain journey is perhaps Germany’s best spot for a beverage and I soon found my way to Brennerei Grüner Baum a family distillery that’s operated continuously since 1645 After working abroad as a chef for 30 years Johannes Müller returned home to take over the still from his father becoming the 10th generation distiller in the family Though he makes traditional kirsch and fruit-based schnapps Müller was most proud of his whiskey (made from an ancient grain called emmer) and his line of three-flavour schnapps (think elderberry-chocolate-chili and a pear-quince-cinnamon that can only be described as “Christmas-in-a-bottle”) The next morning I departed for Durbach, home to some of Germany’s best vineyards. More people in the state of Baden-Württemberg drink wine than beer and you can’t come here without trying the riesling Schloss Staufenberg is a glorious example of a hilltop castle Daniel Hormann markets the Staufenberg wines worldwide and greets me with a glass of sparkling riesling on the castle’s rooftop patio and part of the reason that the Black Forest is in vogue these days “It used to be Germans who would go to France to eat and drink,” says Hormann The French cross over at the weekend to eat and drink then load up their cars with wine and go home.” As we enjoyed a traditional flammkuchen—a flatbread covered in crème fraîche we could see the spires of Strasbourg just a 40-minute drive away With only a day left to explore, I headed south to the Hochschwarzwald region where the highest peak, the Feldberg, towers over a picturesque lake district. A gondola takes skiers and hikers to the Feldberg’s broad summit, where from an observation tower one can see Mont Blanc in France, and Jungfrau in Switzerland The same tower houses the Black Forest Ham Museum (yes actually) where one can learn about the process of making the genuine article Real Black Forest ham is nothing like what passes for it in North America but smoked and cured with typical Schwartzwald seasonings like pine authentic Black Forest ham is not just a cold cut but lends itself to all manners of preparation including ham-flavoured ice cream with figs From wild herbs to schnapps, castles to culinary hikes, the Black Forest certainly exudes a fairy tale charm—one travellers will hope never ends. rent a car (a German performance car is worth the splurge to get the authentic Autobahn experience) and take the A5 toward Basel/Darmstadt take the Gaggenau exit to B462 and follow directions to Baiersbronn Since you’re going at least in part for the food don’t risk being turned away at the door because you don’t have a reservation Don’t let the slightly kitschy alpine décor fool you: The menu is eclectic and modern and pear (billed as “essence of deer”) and goose liver cannelloni with pineapple the hotel’s rustic mountain cabin restaurant—a great spot for freshly baked pretzels If visiting a storybook castle is also on your list keep driving east for another 30 miles to the implausibly photogenic hilltop castle of Hohenzollern Take one of the guided tours (they get crowded) or explore on your own There’s a pretty beer garden inside the castle that’s perfect for a German-style rest Finish the day back at the hotel’s three-Michelin-star restaurant, Schwarzwaldstube which ignited Baiersbronn’s culinary revolution in 1977 when it picked up its first star the protégé of legendary chef Harald Wohlfahrt (who’s responsible for the third star) intensely flavored dishes with influences from far beyond France and Germany—from coriander marinated tuna with shiitakes and ginger in a light wasabi foam to Brittany lobster escabeche You can order à la carte or pick one of the tasting menus (including a vegetarian one) dinner at Schwarzwaldstube is an epic affair of memorable course after memorable course take the cake: Instead of one or two petit fours after dessert the server wheels in an entire cart of them Don’t be tempted to wave him away on account of being too full or you’ll miss gems like ultra-tender Black Forest cherry macarons and gold-covered chocolate truffles with passion fruit flavor A (short) detour to Lossburg is worth it for a visit to Monkey 47 Surrounded by conifer-shrouded hills that seem to contain all the shades of green the hotel is an excellent starting point for a morning in the great outdoors You can take one of a dozen or more hikes practically from your doorstep The 60-mile Murgleiter trail connecting Baiersbronn to Gernsbach—one of the most beautiful hiking trails in Germany according to the German Hiking Institute—is a bit of a commitment (although you don’t have to go the whole way) But even if you just walk along one of the small paths outside the hotel it doesn’t take long before the thick fir trees start filtering out the sunlight and you’re suddenly skipping across creeks in the middle of the woods—it feels remote but you’re actually not that far from civilization you can always opt for some poolside relaxation although you may need that exercise to build an appetite for lunch chef Claus-Peter Lumpp crafts artful plates using vegetables like fried milk-fed veal with grilled asparagus and lovage (a very haute riff on Wiener Schnitzel) or pinot-noir-and-juniper-marinated leg of roe deer with apple and celery salad up-to-the-minute voice in all things travel Condé Nast Traveler is the global citizen’s bible and muse We understand that time is the greatest luxury which is why Condé Nast Traveler mines its network of experts and influencers so that you never waste a meal or a hotel stay wherever you are in the world Claus-Peter Lumpp is a prominent figure in the world of gastronomy renowned for transforming the Bareiss restaurant into a temple of high-quality cuisine where he honed his skills working with some of the biggest names in the global food scene such as Eckart Witzigmann and Alain Ducasse After a formative journey that took him across Europe where he now leads the Bareiss restaurant and a team of just ten people Lumpp's approach to cooking is to create dishes that reflect a constant attention to the quality and naturalness of the ingredients working closely with key figures like pastry chef Stefan Leitner Lumpp's dishes are extremely sophisticated but the tasting menus reflect his philosophy of purity and authenticity of products offering high-level international cuisine that celebrates the local excellence of the Black Forest His mastery is confirmed by numerous awards including the three Michelin stars held since 2007 and many other prestigious accolades that testify to his significant impact on the global culinary landscape Claus-Peter Lumpp is a true master of cuisine whose dedication and talent continue to make Bareiss a prominent destination in Germany and beyond His commitment to superior hospitality and a high-quality menu make every visit to Bareiss a memorable and fascinating experience Do you want to discover the latest news and recipes of the most renowned chefs and restaurants in the world La nostra società utilizza inoltre cookie funzionali per registrare informazioni sulle scelte dell’utente e per consentire una personalizzazione del Sito; ad esempio Questi cookie possono essere installati dalla nostra società o da Terze parti In caso di disabilitazione di questi cookie la qualità e l’esperienza di navigazione potrebbe non essere soddisfacente Questi cookie sono installati da social media per consentire la condivisione dei contenuti del presente Sito Essi sono in grado di monitorare la navigazione compiuta anche in altri siti e creano un profilo dell’utente sulla base dei suoi interessi Ciò potrebbe avere un impatto sul contenuto e messaggi visualizzati sugli altri siti visitati non sarà possibile utilizzare o visualizzare questi strumenti di condivisione per l’installazione e l’uso di tali cookie occorre il consenso dell’utente Per maggiori informazioni consulta la pagna cookies policy True confession: I haven't always associated Germany with great cuisine But in fact, the Black Forest National Park region in southwest Germany is home to a whopping 11 Michelin stars and 11 Bib Gourmand awards For the record, the national park, the first in Baden-Wurttemberg was founded in 2014 -- and as its name implies -- lies smack in the middle of the Black Forest It comprises about 25,000 acres and encompasses 27 towns in three districts The idea behind creating the park was to showcase the above-average number of noteworthy restaurants in a setting that also promotes some of the destination's most appealing natural beauty Travelers eager to sample the best of the park's culinary highlights can zero in on the town of Baiersbronn and its environs Baiersbronn's reputation was solidified by the 2022 Michelin Guide with chef Claus-Peter Lumpp -- cemented their rarified status by retaining three Michelin stars this year only nine restaurants in all of Germany boast three Michelin stars But the foodies among us know that any Michelin star is an accomplishment other restaurants in Baiersbronn have their own accolades to brag about Bib Gourmands -- a Michelin designation for restaurants that offer good food that is more accessible to everyday folks -- were awarded to 11 eateries in the Black Forest National Park region Let's say you've managed to eat your way through the park the good news is that there are plenty of ways to shake off that fine dining coma Park rangers are on hand to lead guided hikes through densely forested areas that alternate with wine-growing regions Or accompany chefs or experienced nature guides trained in herbs and wild plants you can also explore the park on your own after a visit to an interactive permanent exhibition which introduces visitors to the lay of the land and its variety of species and habitats The exhibition touches on the mysterious notion that trees plants and other creatures in the national park communicate in ways ecologists are just beginning to understand this tiny German town doesn’t even appear on road signs until you are a couple of miles from it but it’s home to two restaurants that have earned a three-star rating from Michelin With just 15,000 inhabitants (I’ve seen bigger crowds at Crystal Palace) this equates to a Michelin three-star for every 7,500 people With Baiersbronn also harbouring a Michelin two-Michelin-starred restaurant (pah) it’s little wonder it has become known as Sternedorf or star village."},"children":[]}]},{"name":"paragraph","children":[{"name":"text","attributes":{"value":"So what is it about this otherwise unremarkable spot between Stuttgart and Strasbourg — all timber yards and rumbling forestry lorries — that has turned it"},"children":[]},{"name":"paywall","children":[{"name":"text","attributes":{"value":" into such a culinary hotspot “Definitely not,” laughs Marietheres Huonker whose restaurant is one of the two boasting the top accolade People often come to do a tour of all three top restaurants.”"},"children":[]}]}]},{"name":"paywall","children":[{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":"Now there’s an idea Call it the Baiersbronn hat-trick: three restaurants (and eight Michelin stars) in a weekend Better get started."}}]},{"name":"image","attributes":{"id":"c9ad54d5-828c-4f89-f516-93e17fbfbe72","display":"secondary","caption":"Pumpkin amuse bouche with apple-blossom garnish at Schwarzwaldstube","title":"Baiersbronn A pumpkin appetizer with an apple blossom garnish from three-star chef Harald Wohlfahrt in the kitchen of the restaurant Traube-Tonbach during CookTank in Baiersbronn CookTank consider","credits":"Alamy","url":"https://www.thetimes.com/imageserver/image/%2Fmethode%2Fsundaytimes%2Fprod%2Fweb%2Fbin%2Fd7f68270-39fe-11e6-9b2f-94f8ea8bb6c5.jpg?crop=1500%2C1000%2C0%2C0","ratio":"1500:1000","relativeHorizontalOffset":null,"relativeVerticalOffset":null,"relativeWidth":null,"relativeHeight":null},"children":[]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":"First up is lunch in Claus-Peter Lumpp’s Restaurant Bareiss and the service is the culinary equivalent of the German football team in a penalty shootout: the courses come at you with relentless efficiency."}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":"And they hit the spot every time After a fusillade of amuse-bouches (curried cauliflower; beef ravioli in tandoori yoghurt) At which point the waiter announces that we’re about to start on the menu What?"}}]},{"name":"ad","children":[]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":"I dig in and make it through the five courses delicate flavours mingling in unusual combinations The fried breast and leg of a Miéral black-feather chicken with chanterelles and young leek is particularly good but none the wiser on that central question: why Baiersbronn?"}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":"The answer becomes clearer at lunch the next day as I meet Harald Wohlfahrt He recently turned 60 and has spent 40 of those years at Schwarzwaldstube his three-Michelin-starred restaurant in the Traube Tonbach hotel He is a modest man — unlike his British equivalents he just uses two words — ‘Concentrate now’ — and everyone focuses,” explains his colleague David Breuer."}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":"Wohlfahrt’s drive and expertise have left a huge legacy If you count the stars accumulated by those who have trained in his kitchen so to speak."}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":"I steel myself for another gastronomic onslaught Three amuse-bouches later (crustacean with mango and pineapple chutney; tartare of beef with pesto and cucumber; gamba on a sliver of crabcake) my bouche is becoming less and less amused The “small degustation menu” that follows is five courses built around a main of crispy roast lamb saddle with glazed garden cucumber and lamb jus with mustard seed and dill."}}]},{"name":"inlineAd1","children":[]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":"Heaving myself up from the lunch table may be a step down in stars (two rather than three) has a surprise in store for me: he has prepared a special 11-course tasting menu I have done it: I have completed the Baiersbronn hat-trick."}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":"In the past 36 hours and spent somewhere in the region of €600 on three meals partly the great produce — this is hunting country and many of the ingredients were running around outside shortly before gracing the plate — and partly the wealth of the locals that when the Germans decide to be good at something they’re simply unbeatable."}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":"And was it worth it But you’re going to need to be a pretty determined foodie (and rich) to do all three give yourself a week to do it."}}]},{"name":"paragraph","children":[{"name":"text","children":[],"attributes":{"value":"If it all becomes a bit much And you only have to eat one course."}}]},{"name":"inlineAd2","children":[]},{"name":"paragraph","children":[{"name":"italic","children":[{"name":"text","children":[],"attributes":{"value":"James Gillespie was a guest of Hotel Bareiss ("}},{"name":"link","children":[{"name":"text","children":[],"attributes":{"value":"bareiss.com"}}],"attributes":{"href":"https://www.bareiss.com/en/hotel.html"}},{"name":"text","children":[],"attributes":{"value":") including afternoon tea and a midnight snack; Hotel Traube Tonbach ("}},{"name":"link","children":[],"attributes":{"href":"http://www.traube-tonbach.de/en/home"}},{"name":"text","children":[],"attributes":{"value":"doubles from £190 including breakfast and snacks; "}},{"name":"link","children":[{"name":"text","children":[],"attributes":{"value":"traube-tonbach de"}}],"attributes":{"href":"http://www.traube-tonbach.de/en/home"}},{"name":"text","children":[],"attributes":{"value":"); and Hotel Sackmann "}},{"name":"link","children":[{"name":"text","children":[],"attributes":{"value":"("}}],"attributes":{"href":"http://www.hotel-sackmann.de/"}},{"name":"text","children":[],"attributes":{"value":"doubles from £117 B&B; "}},{"name":"link","children":[{"name":"text","children":[],"attributes":{"value":"hotel-sackmann.de"}}],"attributes":{"href":"http://www.hotel-sackmann.de/"}},{"name":"text","children":[],"attributes":{"value":") Eurowings has return flights from Heathrow to Stuttgart from £54"}}]}]}]}]},"summary({\"maxCharCount\":200})":{"type":"json","json":[{"name":"paragraph","children":[{"name":"text","attributes":{"value":"Baiersbronn has a secret but it’s home to two restaurants that have earned a"},"children":[]}]}]},"dropcapsDisabled":false,"expirableFlags":[],"keywords":{"type":"json","json":["the","world’s","foodiest","town"]},"leadAsset":{"type":"id","generated":false,"id":"Image:efed5ec9-a807-47ff-ba91-c45b04c6b0b4","typename":"Image"},"relatedArticleSlice":null,"sharingEnabled":true,"savingEnabled":true,"standfirst":"Tiny Baiersbronn is stuffed with Michelin-starred restaurants in the Black Forest","credits":"Alamy","title":"Oberdorf with church We sample them allJames GillespieSunday June 26 2016 The Sunday TimesPretty enough to eat: Baiersbronn in the Black ForestALAMYJames GillespieSunday June 26 2016 So what is it about this otherwise unremarkable spot between Stuttgart and Strasbourg — all timber yards and rumbling forestry lorries — that has turned it into such a culinary hotspot People often come to do a tour of all three top restaurants.” Pumpkin amuse bouche with apple-blossom garnish at SchwarzwaldstubeALAMYFirst up is lunch in Claus-Peter Lumpp’s Restaurant Bareiss and the service is the culinary equivalent of the German football team in a penalty shootout: the courses come at you with relentless efficiency I dig in and make it through the five courses but none the wiser on that central question: why Baiersbronn The answer becomes clearer at lunch the next day as I meet Harald Wohlfahrt he just uses two words — ‘Concentrate now’ — and everyone focuses,” explains his colleague David Breuer Wohlfahrt’s drive and expertise have left a huge legacy he can lay claim to an astonishing 75 — with some of these protégés still active in the town James tucks in“I wanted to introduce French style to German cooking I steel myself for another gastronomic onslaught built around a main of crispy roast lamb saddle with glazed garden cucumber and lamb jus with mustard seed and dill I have done it: I have completed the Baiersbronn hat-trick Claus-Peter Lumpp in the kitchen at BareissSo Eurowings has return flights from Heathrow to Stuttgart from £54 InspirationMore from InspirationThis is the easiest way to see the islands of the southern HebridesMay 04 2025 The ins and outs of the most outstanding hotels in the country When creating the rooms, warm colors and high-quality materials (including tasteful fabrics and stylish furniture) were given just as much importance as the luxuries expected at a hotel of this quality.Book Hotel Bareiss with The MICHELIN Guide → Book Hotel Traube Tonbach with The MICHELIN Guide → Book Schloss Elmau with The MICHELIN Guide→ Book Fairmont Hotel Vier Jahreszeiten with The MICHELIN Guide → Rooms are built for the contemporary traveler with state-of-the-art technology and chic interior details to go with tasteful warm colors beautiful parquet floors and floor-to-ceiling windows. The luxurious look continues through all areas of the hotel Buchen The Fontenay with The MICHELIN Guide→ Book Althoff Seehotel Überfahrt with The MICHELIN Guide→ Illustration Image: Fairmont Hotel Vier Jahreszeiten Update your must-visit list with The MICHELIN Guide’s new London restaurants From tartan fabrics and stag antler furnishings to rare Scotch whiskies and castle views you'll have no doubt which country you're in when staying at these Michelin-Key hotels Sustainability is more than a buzzword—it’s a core value embraced by some of North America’s most design-forward hotels explore some of its best MICHELIN Guide dining spots and uncover its hidden gems From exquisite cuisine to artisan treasures get to know the Tuscan city like a local with our handy guide for a curated taste of Florence’s finest Marseille is a crossroads of culture and cuisine shaped by 2,600 years of migration and maritime trade From its Greek founders to waves of immigrants from Italy each community has left an indelible mark on the city’s dynamic food culture Southern England's Dartmoor National Park boasts a unique granite landscape which takes in rocky outcrops ancient forests and globally significant wetlands fauna and historical sites are just waiting to be explored Find out where four-legged family members are treated like VIPs Get away from the big city with these day-long excursions to some of the UK's top destinations By continuing I accept the Terms & Condition and Privacy Policy. warm colors and high-quality materials (including tasteful fabrics and stylish furniture) were given just as much importance as the luxuries expected at a hotel of this quality Book Hotel Bareiss with The MICHELIN Guide \u2192 there\u2019s a clear combination of both styles with certain spaces exuding the charm of the Black Forest and in others the chic modernity of crisp lines and pops of color For the best view of the stunning landscape Book Hotel Traube Tonbach with The MICHELIN Guide \u2192 rooms and suites are furnished with a keen sense of aesthetics and pure luxury you\u2019re faced with that magnificent mountain backdrop Book Schloss Elmau with The MICHELIN Guide\u2192 The look is classic and true to the character of this 1897 building but full too of subtle modern amenities to compliment it The rooms and suites leave nothing to be desired Not to be forgotten are the magnificent views of the Inner Alster Book Fairmont Hotel Vier Jahreszeiten with The MICHELIN Guide \u2192 Buchen The Fontenay with The MICHELIN Guide\u2192 A particular highlight: the three massive Tegernsee Suites It goes without saying that the superlative spa matches the design and class of the rooms Book Althoff Seehotel \u00dcberfahrt with The MICHELIN Guide\u2192 Landa names first Nanography customer in Europe As colordruck Baiersbronn’s keystone digital print platform the Landa S10 press will be central to the company’s new purpose-built highly-automated 3,000 square meter digital packaging facility It will fulfil a variety of customer packaging requirements to mock-ups and test market campaigns for the office supply confectionery and non-food packaging markets “We chose the Landa press because we believe that Landa Nanography will be the future of print and the future growth driver for colordruck Baiersbronn,” says Frank Buesching our average run lengths have decreased substantially As economic pressures make themselves felt brands of all sizes are actively looking to reduce costs They also want the production flexibility to better react to market trends with packaging that reflects not only planned and seasonal campaigns “We are extremely excited to have colordruck Baiersbronn as our first European installation for the Landa S10 press Frank and his team are great visionaries in packaging print and converting and have built an impressive facility employing the industry’s most cutting-edge automation They have a profound understanding of what it will take to stay competitive—and how to lead in their markets We look forward to partnering with colordruck Baiersbronn and to being a key part of their new digital journey.” Engineered for the packaging and converting industries the Landa S10 Nanographic Printing Press enables mainstream packaging productivity with plate-free The Landa S10 press prints up to 13,000 B1 (41 inches) sheets per hour on off-the-shelf cartonboard ranging in thicknesses from 2.4 to 32 mil (60-800 μm) All Landa Nanographic Printing Presses use water-based Landa NanoInk colorants that are engineered to meet a variety of European and other international standards relating to indirect food contact Packaging South Asia is the cooperating media partner for drupa 2016 which is scheduled to be held from 31 May to 10 June at Dusseldorf An English-language packaging industry B2B platform in print and web Packaging South Asia is in its 19th year of publication We do not make any claims about being the best or the most widely read if you are interested in 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Read one of the UK’s favourite restaurant critics Enjoy wine expert Jancis Robinson’s peerless column of news Enjoy Alice's popular HTSI column about drinks and bar culture Learn what's new and trending according to our our award-winning HTSI food columnist Essential digital access to quality FT journalism on any device Complete digital access to quality FT journalism with expert analysis from industry leaders Complete digital access to quality analysis and expert insights complemented with our award-winning Weekend Print edition Terms & Conditions apply Discover all the plans currently available in your country Digital access for organisations. Includes exclusive features and content. See why over a million readers pay to read the Financial Times. Classic car rallies aren't always about winning – skill, patience, preparation and fun are what matters Join the conversation You can save this article by registering for free here. Or sign-in if you have an account Taking part in a classic car rally may well be a sport more for the well-heeled than the masses: First Then there’s the entry fee and you also need to get your car to where the rally is watching the Baiersbronn Classic car rally in the Black Forest in Germany get underway on a long weekend in late September and a handful of American classics were registered and driven by teams of couples some from as far away as Norway and the Middle East isn’t so much about the winning as it is about camaraderie friends made along the way and the stupendous meals rustled up by Baiersbronn’s Michelin star chefs But that doesn’t mean there isn’t a lot of preparation and hard work that goes into the three-day First-time participants start off by sitting through an instruction course on the rules and how to react to them — on paper at least They learn that there are 17 timed stages to check through three of which they had no advance warning of; that they must rely only on mechanical stop watches (it’s prudent to have at least two) navigator and most of all their driving skills knowing the signals and starting off each stage at precisely the right time They also learn that the car that accumulates the least amount of points at the end is crowned the winner Get your instant cash offer in under 2 minutes Remove Vehicle 2026 BMW X5 2026 BMW X5 3.80 Remove Vehicle 2025 BMW 3 Series 2025 BMW 3 Series 4.00 "max_msrp": "78300.00"}'class=find-card__content--square data-evt=click data-evt-typ=car_card_click href=/bmw/m2-coupe/> 2025 BMW M2 Coupe 2025 BMW M2 Coupe 3.13 "max_msrp": "82900.00"}'class=find-card__content--square data-evt=click data-evt-typ=car_card_click href=/bmw/z4/> 2026 BMW Z4 2026 BMW Z4 3.25 From the constant banter and laughter between them I was having less fun bouncing around on the back seat of an old VW and was happy to go back to the sidelines to watch The 2014 rally was won by a seasoned rally team driving a 1960 Triumph TR3 That gets them all maps and instruction materials as well as lunch and dinner events for the driver and navigator late September might be a good time to visit Baiersbronn just to see all the beautiful classic cars about town Better book now if you want to be there for the 2015 rally you will need these must have tools and accessories Looking to make car ownership more comfortable Here are our top under-$100 accessories for your car Here are the best windshield wipers on the market right now—these windshield wipers are highly rated both by users and testers You don't need to buy a new car to add Apple CarPlay or Android Auto There's lots of aftermarket gear out there but get these add-ons first—they'll make your daily drive more comfortable and safe transmission or republication strictly prohibited This website uses cookies to personalize your content (including ads), and allows us to analyze our traffic. Read more about cookies here. By continuing to use our site, you agree to our Terms of Use and Privacy Policy You can only pick 5 vehicles to compareEdit your picks to remove vehicles if you want to add different ones You can only add up to 5 vehicles to your picks I'm not sure whether this is an epicure's paradise or aversion therapy for gluttons Three Michelin-starred restaurants – seven stars altogether – in two days That's about 343 courses in a 30-hour period Baiersbronn in the Black Forest is a gorgeous ­contradiction – cold enough to sting your eyes By night it mutates into something darker – mysterious at best We stay at the five-star hotel Bareiss with its own three-star Michelin restaurant Such luxury is so far out of our price range (And luxury it is – from the bathrobes and the numerous swimming pools to the trays of petits fours that are magically replaced every time we leave the room.) Baiersbronn is a freak of a food haven – few places in the world can boast two three-star ­restaurants in a five-mile radius London has two.) All the hoteliers talk about local produce There is a sense of solidarity – they know they have to work together to maintain standards and keep the region special The hotel Bareiss restaurant looks rather ­formal as do the boys in bow ties drinking in the corner – they could have walked straight out of 1920s Vienna "Six or eight courses?" the ­maître d' asks and we're still on the pre-starter starters or amuse-bouches as those who know call them These tiny tasters are served on bent silver spoons and most seem to be variants of goose liver Another thing about Diane – she's veget­arian She passes me her spoons when the maître d' is not looking The chef, Claus-Peter Lumpp He congratulates me on my appetite and looks daggers at Diane Run, swim, press-ups, crunches. Not eaten for the best part of 24 hours and now ready to tackle three-star Michelin number two. Harald ­Wohlfahrt at Restaurant Schwarzwaldstube looks like Mr Bean and has held three stars continuously for 15 years ­madame." News travels fast in Baiersbronn I've worked out the essence of nouvelle cuisine – ­anything common is a no-no (strictly no chicken) rare or cruelly fed is a yes-yes (bring on the foie gras) My favourite is a sweetbread ravioli in a gossamer pastry topped with truffle Diane says she can't come to tonight's Michelin fiesta "You don't need to eat anything," I say I set off to the Schlossberg run by Herr ­Sackmann and a mere one-starrer So a single anchovy assumes whale-like proportions next to lilliputian veg One of many desserts is a huge chunk of Black Forest ­gateau in miniature – the cake equivalent of a Dinky car A creme-egg-yolk-truffle ­concoction should be revolting a severe-looking woman in large specs and a frumpy dress arrives smiles ecstatically and whispers to her man I tell her how much I enjoyed watching her eat I'm already becoming nostalgic for my Michelin meals Would I come here for a week's holiday and eat in these places every night? Of course not. Would I save up for an age, come for three days and pig out in one for the treat of a lifetime? You bet. And the rest of the time? I'd stay at sensibly priced ­Hotel Tanne and stuff myself with slap-up non-Michelin meals (trout so fresh it's almost breathing eat sausage and maul­taschen (ravioli) for a tenner at the hiking tents and smell the truffle wafting through the air Get there German Wings flies London Stansted to Stuttgart €106 per room per night; four-course meal from €27 Luxurylaunches.com is an award winning premium lifestyle website It features the latest and the best from the world of extravagance and opulence