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, these are clearly structured creations brimming with finesse and flavours. Diners are offered a choice between a short and a longer tasting menu, as well as a vegetarian set menu. The "Ikejime France" lacquered sea bass fillet with a crispy skin, served with a pearlescent jus made from roasted perch carcasses with sea buckthorn and maple syrup, for example, is especially tempting. Piet Gliesche's wonderful desserts are the perfect ending to any meal. And then there is the extremely pleasant, perfectly organised service team led by restaurant manager Nina Mihilli and head sommelier Stéphane Gass, who is highly competent and has bags of personality.