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Steffen Disch |
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| Born |
1972-02-26 Born: Freiburg, D |
| Apprenticeship/training |
Lehrzeit
1989 -1992, Colombi Hotel, Alfred Klink, Freiburg |
| Career |
Werdegang
"1994 -1996, Bamberger Reiter, Franz Raneburger, Berlin
1997-1998, Königshof, Bobby Bräuer, München
1999 - 2000, Hans Haas, München
2000 - 2002, Forsthaus Ilkahöhe, Tutzing (Chef de cuisine)
2002 - 2004, Ifen Hotel, Kleinwalsertal - Hirschegg (Chef de cuisine)
since 2005, Gasthaus zum Raben, Horben bei Freiburg (Patron & Chef de cuisine)" |
| Philosophy |
The raffinesse of the dishes is there simpleness |
| Interesting tidbits |
The characteristic at cooking and the products is -
you are motivated each day. |
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Gasthaus zum Raben |
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| Address |
Im Dorf 24
79289 Horben
Germany > Baden-Württemberg > Freiburg > Breisgau-Hochschwarzwald
number of seats: 60
number of employees: 15
SKZ (Service Index) 0.250
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| Staff |
Disch, Steffen (Chef de Cuisine)
Disch, Kirsten (Sommelier)
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Phone
fax |
+49 (761) 556520
+49 (761) 5565229 |
email
Homepage |
info ( at ) raben-horben.de
www.raben-horben.de |
| Opening times |
Monday & Tuesday days of rest
12.00 h - 15.00 h & 18.00 h - 24.00 h |
| Prices |
Ala Carte ø 7,- € - 28,- €
Menu ø 19,- € - 58,- €
5 courses menu 58,- €
EC Karte
6 course menu 74 €
price per course = 12.333 |
| Credit cards |
American Express, EC/Debit Card |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Germany
Total points |
493
55.0
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246
68.0
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243
70.4
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240
71.3
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| Restaurant guides |
Feinschmecker "points"
GaultMillau "points"
gusto "pans" (no ranking)
Michelin "stars"
Restaurant Gd. "toques"
Schlemmer Atlas "spoon"
Varta "startip" |
oo+
14
--
Bib
hh
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--
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oo+
14
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Bib
hh
XX
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oo+
15
7/10
Bib
hh
XX
tip k
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oo+
15
6/10
Bib
hh
XX
tip k
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(15.2)
(15.0)
(13.0)
(12.3)
(13.7)
(13.0)
(13.2)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
14.33 |
| class |
Good |
| ERR Toques |
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| ERR Rank |
2355 |
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| Guest Rating |
| current quality | 18.60 |
| class | Outstanding |
| user Toques | |
| Number of reviews | 2 |
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| Culinary highlights |
Famous for his calf's head |
| Starter |
Zweierlei vom Thunfisch mit gebratener Jakobsmuschel und mariniertem Radicchio |
| Main dish |
Rebhuhn in three courses served:
- Sauerkraut, glacierten Trauben und Kartoffelpüree
- Essenz mit Ravioli und Majoran
- Crépinette mit schwarzen Walnüssen und Topinambur-Kartoffelterrine |
| Dessert |
Crème Brûlée von Nougat und Tonkabohne mit Pattaya-Mango und Sauerrahmeis |
| Number of bins |
170 |
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