Schwarzwaldstube, the flagship restaurant of the Traube Tonbach hotel, is modern and elegant with a regional flavour; the floor-to-gable glass-paned façade affords unobstructed views of the valley. Chef Torsten Michel and his team bowl diners over with a savvy mix of dishes that draw on modern and classic influences. Made using top-notch ingredients, his clearly structured creations are brimming with finesse and flavours. Diners are offered a choice between a shorter and a longer tasting menu, as well as a vegetarian set menu. A tempting standout dish is the Norwegian langoustine, with an intensely flavoursome roe glaze, on a bed of aromatic peas and black morels, and accompanied by a Chablis nage with zesty lemon notes. Piet Gliesche's wonderful desserts are the perfect ending to any meal. As an alternative to the set menu, there is a fantastic à la carte selection including, for example, sea bass for two. And then there is the extremely pleasant, perfectly organised service team supporting Stéphane Gass, a highly competent maître d' and sommelier with bags of personality.