Sonnora, Dreis

"Can the Sonnora really still be described as a classic among classics? In my opinion, the cuisine is much more modern than that of the three-star restaurants in Baiersbronn, for example. Nevertheless, it doesn't seem zeitgeisty. The textures, the preparation of the main products and the sauces are still classic. But when it comes to accentuating acidity and intensity, I think the cuisine is state of the art. I think it's just great how well Clemens and Magdalena Rambichler have managed to set up their business for the future: in terms of hospitality and cuisine - with Marco Franzelin as sommelier, there is also a suitable personality who can put together distinctive wine pairings and at the same time knows how to look after the classic wine lover. For me, the Sonnora is right in the here and now at the forefront of the three-star hotels in Germany. It is sure to find and retain fans across generations of young and classic gourmets." (Published in May 2025)

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