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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 |
| Homepage |
www.traube-tonbach.de |
| email |
info ( at ) 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 |
15 |
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| Guest Rating |
| current quality | 20.58 |
| class | Perfect |
| user Toques | |
| Number of reviews | 12 |
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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 |
| (391)$restaurant_freetext |
zuletzt aufgeführt in gusto Baden-Württemberg 2010. Hier bestellen... |
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Harald Wohlfahrt ist ein Ausnahmetalent auf seinem Gebiet – in Deutschland gilt er seit Jahren als der beste Koch. Er gilt als Perfektionist der sein Handwerk besonders gut versteht und immer höchste Ansprüche an die Zubereitung der Gerichte, die Qualität der Zutaten und die Frische der Produkte stellt. Harald Wohlfahrt ist in der Lage, aus diesen Komponenten immer wieder ganz besondere Küche zu kreieren.
Weitere Köche:
Alain Ducasse
Heston Blumenthal
Juan Amador
Sergio Herman
Joachim Wissler
Johann Lafer
Eckart Witzigmann
Heinz Winkler
Christian Bau
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