Parkhotel Adler Restaurant

You're dining at the birthplace of the authentic Black Forest gateau, created here in 1915 by pastry chef Josef Keller. The Parkhotel Adler's main restaurant occupies a Belle Époque dining room with original parquet floors, white tablecloths, and crystal chandeliers that transport you back to the early 1900s. Executive chef Andreas Krolik serves elevated Black Forest cuisine: think venison with juniper berries, locally foraged mushrooms, and that famous gateau made from the original recipe.

Service runs at a leisurely European pace in the formal dining room, where servers know the provenance of every ingredient and wine pairing. The atmosphere feels genuinely old world without being stuffy, locals celebrate anniversaries here alongside hotel guests discovering the region's culinary heritage. You'll taste the difference in dishes made with ingredients sourced within 30 kilometers, from Simmental beef to wild herbs gathered from surrounding forests.

Most visitors order à la carte (mains run EUR 28-42), but the tasting menu at EUR 68 represents better value and showcases the kitchen's range. Skip the hotel café completely, it serves mass produced desserts, not the real gateau. Book dinner for 7:30pm when the dining room fills with a good mix of guests but isn't rushed.