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Harald Wohlfahrt |
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| Born |
1955-11-07 Born: Loffenau, Baden-Baden, D |
| Apprenticeship/training |
1970 - 1973: Mönch's Waldhotel, Dobel (in the northern part of the Black Forest) |
| Career |
1974 - 1976: Stahlbad, Baden-Baden (Commis)
1977: Tantris, Eckart Witzigmann, Munich
1978: Traube, Wolfgang Staudermeier, Tonbach (Sous chef)
1980: Master cook diploma, Baden-Baden,
followed by an internship with Alain Chapel, Miyonnais
since autumn1980: Restaurant Schwarzwaldstube, Hotel Traube, Tonbach (Chef de cuisine)
1992: *** Guide Rouge (Michelin) |
| Philosophy |
Take your time when cooking as this is the source of happiness. The sails give the direction, not the wind. |
| Membership |
Eurotoques
Traditions & Qualité
Relais & Gourmands |
| Awards |
1991: Chef of the Year, Gault Millau
2002: Medal of Service, Baden-Württemberg
2003: Medal of Service, Regional Tourist Organisation, Baden-Württemberg
2006: Federal German Cross of Merit
2008: 2nd place in the category 'Germany's Best Chef' in the voting organised by Gourmet-Portal.com |
| Publications |
1: Feines aus meiner Küche. 1998.
2: Feine Desserts aus meiner Küche. 2000. |
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Schwarzwaldstube |
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| Address |
Tonbachstr. 237
72270 Baiersbronn
Germany > Baden-Württemberg > Karlsruhe > Freudenstadt
number of seats: 35
number of employees: 21
SKZ (Service Index) 0.500
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| Hotel |
Traube Tonbach |
| Staff |
Wohlfahrt, Harald (Chef de Cuisine)
Gass, Stéphane (Sommelier)
Finkbeiner, Heiner (Patron)
Fischer, Ansgar (Maître)
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Phone
fax |
+49 (7442) 4920
+49 (7442) 492692 |
email
Homepage |
info ( at ) traube-tonbach.de
www.traube-tonbach.de |
| Opening times |
Closed: Monday & Tuesday
Open: 12 - 14 & 19 - 22
Closed: 3 weeks in January, 3 weeks in August |
| Prices |
A la Carte 25€ - 50€
Menu: € 120 - € 160
9 course menu 185 €
price per course = 20.556 |
| Credit cards |
American Express, Diners Club, EC/Debit Card, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Germany
Total points |
1
100.8
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1
101.2
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2
100.4
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1
101.9
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| Restaurant guides |
Feinschmecker "points"
GaultMillau "points"
gusto "pans" (no ranking)
Michelin "stars"
Restaurant Gd. "toques"
Schlemmer Atlas "spoon"
Varta "startip" |
ooooo
19.5
--
* * *
hhhhh
XXXXX
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ooooo
19.5
10/10
* * *
hhhhh
XXXXX
**tip k&s
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ooooo
19.5
10/10
* * *
hhhhh
XXXXX
**tip k&s
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ooooo
19.5
10/10
* * *
hhhhh
XXXXX
**tip k&s
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(20.2)
(20.3)
(20.0)
(20.5)
(19.5)
(19.5)
(19.0)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
19.50 |
| class |
First Class |
| ERR Toques |
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| ERR Rank |
14 |
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| Guest Rating |
| current quality | 20.53 |
| class | Perfect |
| user Toques | |
| Number of reviews | 10 |
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| Culinary highlights |
Mosaic of scallops and Perigord truffles |
| Starter |
Two variations of Breton lobster with lime oil and coriander sauce |
| Main dish |
Saddle of lamb au gratin with ginger and red paprika, balsamico sauce |
| Dessert |
Glazed blackheart cherries on chocolate sponge with caramelised hazelnuts and cappuccino of Tahiti vanille ice cream |
| Number of bins |
850 |
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