Pizza New York - Baiersbronn

The old master, Herr Harald Wohlfahrt has lost none of the culinary precision which made him the top chef in Germany. New cooking techniques blend seamlessly with classic techniques to provide the best expression of the ingredients. Peerless service from the brigade led by Ansgar Fischer, mostly ably complimented by sommelier Stephane Gass. Fantastic.

Nestled in The Black Forest since 1789, Traube Tonbach is considered one of Germany 's most luxurious destinations, and at Michelin 3* Restaurant Schwarzwaldstube Chef Torsten Michel continues a tradition of greatness that has yielded over 50 Michelin starred Chefs over the years. Historically Germany 's most important Restaurant, three Michelin Stars awarded under the toque of Harald Wohlfhart whose tenure stretched from 1990 until 2017, guests visiting Baiersbronn are now treated to the talents of a man who served as Wohlfhart 's sous for over a decade, and from the moment one steps through the dining room doors it is hard to believe any aspect of the experience has ever been better. Well appointed with an elevated view of the Black Forest, Schwarzwald in German, Restaurant Schwarzwaldstube resides in the heavily wooded main building but creates a light space thanks to bright whites and big windows, the show quick to begin before menus even arrive as guests are treated to bites including Beef Tartare, a refined Shrimp Chip and Mackerel brightened by Curry and Coriander. Given the choice to order a la carte or via tasting, the latter ranging 165€ to 245€ depending on length and ingredients, it was with one Large Degustation plus a Vegetarian Menu and a glass of Wine each that dinner continued at a comfortable pace, Salmon Tartare and Red Pepper Mousse built on Couscous offered as Amuses to their respective menus with each just a hint of the artistry soon to come. Taking no shortcuts, Bread repeatedly arriving warm and highlighted by Olive Focaccia as well as seeded Cereal Bread ready to be slathered in local Butter, course one offered tender Lobster medallions amidst saline Custard and Oysters perfumed by Lemon Grass, the harmony achieved undeniably impressive just as it was for wood-fired Artichokes that offered noteworthy variance from bite to bite depending on ratio of Black Truffle or Mustard involved. Open to swapping items between tastings or even a la carte, it was trusting Chef Torsten that dinner continued henceforth, any preconceived notions about Beef Liver erased by a tender cut softened by Barolo and brightened by Peas while Morels offered their earthy aromatics to both this composition and the Vegetarian alternative featuring Egg Yolk cooked inside Mushroom Jelly that acted like the skin of a Ravioli. Lightening up course three, a Filet of Red Mullet reminiscent of Guy Savoy in its use of crispy scales served amidst vibrant Red Pepper Coulis, it was with impressive artistry that the Vegetarian Menu one-upped its counterpart by way of tiny Tomatoes and Onions hollowed and refilled with fortified Cream atop a fresh Tomato Tart resting in Pine Nut Marinade. Not an overly-long menu, though portions will assuredly challenge those of smaller appetites, savories concluded by way of Duck Margret and Confit alongside stacked Turnips and thin, yet intense, Sauce plus Chef 's vision of Spring as Green Asparagus and Young Peas forming the base to laminated Pastry ready to sop up what was described as Beef-free Bordelaise, though if served alongside the real deal only the most discerning might be able to detect a difference. Proudly wheeling out a Cheese Cart, many local plus several from France offered with Bread, it was after taste buds were sent reeling by Cabri Ariégeois that the rest proved well-aged and pleasant, though the composed course of melted Chabichou and Potato Mousseline with Garlic Pistou was an enviable alternative and fantastic transitional dish to the Vegetarian Dessert offering Gariguette Strawberries in several textures atop a boozy Baba anchored by Chantilly Crème. Equally elegant in the presentation of a Yuzu Croustillant in sour surroundings, this dish essentially a palate cleanser in preparation for Schwarzwaldstube 's reinterpreted Schwarzwälder Kirschtorte, both this Dessert and its counterpart featuring Chocolate, Bananas and Lime were amongst the most complex sweets seen in Germany, each bite a little different from the last but all of them memorable and just as relevant to the whole. Undeniably deserving of its accolades, not even one item from the collection of Mignardises lacking in terms of artistry or flavor, it was after settling the bill that guests were bid auf Wiedersehen with the lone regret being opting not to spend a night at Traube Tonbach in order to enjoy Breakfast the next morning.

We were honeymooning last month in Europe. Ventured into the village of Baiersbronn in the Black Forest to visit an establishment that has maintained 3 Michelin stars for a quarter of a century. The best restaurant in Germany and among the top worldwide; we knew we were in for a treat. Reservations are not easy to come by it took repeat emails and a carefully crafted message detailing our love for both food (and wine) as I know establishments like this make their money off of alcohol they loathe customers who don't drink (although this is rarely admitted). Start to finish the service was the best I've ever experienced. The sommelier pairings with each course were mind blowing. Port with a fowl soup. Reds. Whites from 7 acre vineyards in Alsace and California. We wanted to spoil ourselves but never expected this pure culinary heaven. Unlike many other fine dining experiences the portions were substantial and we were not left hungry. Anytime a sauce complemented a dish we were left with a boat of the sauce. Our French waitress (who we joked around with from the start) said to do whatever we wanted. It was our night. Mix and match dishes from the menu a la carte. Dip bread in the sauce. We were in charge. No rules or stuffy etiquette. I removed my tie and jacket and dug into the best meal of my life. I've attached as many pics as I took with full menu descriptions. A once in a lifetime experience if you can afford it go for the top tasting menu with wine pairing. Only on our honeymoon could I justify the expense but it is a night I will never forget. We met the chef after the meal. The experience was beyond words. We ate and drank for over 5 hours before making our way back through the quiet valley to our hotel. Just beautiful.

We were honeymooning last month in Europe. Ventured into the village of Baiersbronn in the Black Forest to visit an establishment that has maintained

The old master, Herr Harald Wohlfahrt has lost none of the culinary precision which made him the top chef in Germany. New cooking techniques blend...