Three championship golf courses sprawl across the Black Forest landscape at this 126-room retreat, where the sporting credentials extend indoors to a vast wellness complex featuring hammam, sauna, jacuzzi, and thermal baths. Rooms dressed in sophisticated grayscale open onto private balconies, while Ösch Noir delivers two-Michelin-starred fine dining. A destination for active travelers seeking refinement between rounds.
Five centuries of hospitality inform every detail at this sprawling Black Forest estate, where 64 rooms look out over evergreen woodland, a duck pond, and a nearby lake. Dual indoor and outdoor pools mirror the landscape's duality of shelter and openness, while a full spa with Turkish bath and jacuzzis rewards hikers and golfers alike. Dogs are welcome throughout the grounds.
A 17th-century grain mill converted into a ten-room retreat, this property retains its timber beams and traditional tiled stoves while the original stream still courses past the terrace. The wood-fired sauna and jacuzzi provide restorative pauses between forest walks, and the restaurant applies subtle French and Japanese techniques to Black Forest produce. Ideal for travelers seeking unhurried days near Lake Schluchsee.
Traditional Black Forest hospitality defines this family-run property where garden-facing rooms feature private balconies and select accommodations retain authentic Kachelofen tiled stoves. The wellness circuit encompasses a Turkish bath, jacuzzi, and sauna alongside an indoor pool, while the on-site restaurant delivers regional cooking in warmly lit surroundings. Tennis courts and nearby golf complement the pastoral setting for active guests.
This family-run inn in Herrenschwand offers 26 rooms across varied furnishing styles, from traditional to contemporary. An indoor swimming pool anchors the wellness facilities, complemented by a Turkish bath and sauna for post-hike recovery. The expansive sunbathing lawn opens onto classic Black Forest scenery, while pet-friendly policies make it practical for travelers with dogs exploring the surrounding trails.
A 500-year-old inn in the quiet Markgräflerland village of Sulzburg houses Douce Steiner and Udo Weiler's two-Michelin-starred table, where classic French technique meets regional Baden produce. The six-course seasonal menu might present turbot and Carabinero prawn layered with shiitake, avocado, and green almond, or glazed sweetbreads with langoustine in sage foam. An idyllic courtyard awaits for digestifs; guestrooms allow the evening to linger.
Guests pass an open kitchen before reaching the elegant dining room of this two-Michelin-starred restaurant at Der Öschberghof. Chef Manuel Ulrich's French-rooted cuisine delivers precise, modern dishes—Gillardeau oysters paired with glazed black salsify, nasturtium, and Imperial Oscietra Caviar exemplify his depth of flavor. Two tasting menus, 'Noir' and the vegetarian 'Vert,' showcase this craftsmanship, while sommelier Michael Häni's wine selections and house-made non-alcoholic pairings complete the experience.
Chef-patron Nicolai Peter Wiedmer earned his Michelin star through a distinctive Mediterranean vocabulary inflected with Asian accents, presenting his evening tasting menu 'Lieblings Momente' in both classic and fully vegan interpretations. The conservatory dining room maintains a sleek minimalist aesthetic, while sommeliers draw from some 450 wine references to construct precise pairings. A summer terrace extends the refined atmosphere outdoors.
Behind the large windows of a former pharmacy in Bad Säckingen's old town, chef-patron Raimar Pilz runs an open kitchen visible from the bright, minimalist dining room. His farm-to-table cooking showcases piquant herbs throughout—Black Forest beef arrives with butternut squash and rock salt onion. Evening tasting menus of six to eight courses carry friendlier pricing midweek, delivered by an attentive team with sharp wine instincts.
Inside a handsomely restored 1603 mill, chef Fabian Obergfell delivers his debut as head chef after serving as sous-chef at two-starred Ophelia in Konstanz. His seven-course menu pivots with the seasons, drawing on regional produce—notably trout from Albbruck near the Swiss border—while beverage pairings include inventive house-made alcohol-free options alongside wines. The intimate, relaxed dining room suits travelers seeking refined gastronomy without ceremony.
Canadian chef Brian Wawryk brings meticulous technique to this one-starred table in the wine village of Blansingen, where a historic house provides the setting for modern plates built on regional ingredients—some preserved from the previous harvest, earning a Green Star for sustainability. Winter guests should request the intimate corner by the tiled stove; summer calls for the leafy terrace. Rooms available for overnight stays.
Chef Yann Bosshammer, honed at distinguished kitchens across Europe, now helms this farm-to-table address within the restored Hotel Auerhahn. His five-course menu—available by advance reservation—celebrates Black Forest terroir through innovative, seasonal plates that balance regional tradition with contemporary technique. The dining room retains its original wood-panelled ceiling and handsome tiled stove, while intimate alcoves create a sense of occasion suited to unhurried evenings.
Brothers Jason and Niklas Grom have earned a Michelin star at this minimalist dining room in Donaueschingen, where ambitious modern cooking meets serious wine expertise. The kitchen delivers refined dishes like creamy Parmigiano Reggiano ravioli with grilled leek and rum-soaked raisins, alongside charcoal-grilled dry-aged beef from neighbouring Leimgrabenhof farm. A dedicated vegetarian tasting menu and the casual adjacent Weinba(a)r extend the offering.
Sister property to Baiersbronn's celebrated Hotel Bareiss, this family-run retreat in the southern Black Forest delivers classic seasonal cooking rooted in regional tradition. The kitchen works with local produce through à la carte and set menus, while a gorgeous garden terrace opens in summer. Afternoons bring cakes baked from Hermine Bareiss's heritage recipes—a ritual worth planning around.
A historic Black Forest address where regional cooking finds refined expression in an upscale dining room rich with local character. The seasonal carte might bring Black Forest trout with pickled cherry tomatoes and parsley-flecked potatoes, or corn-fed poularde with tender beans and thyme pasta. Summer meals unfold on a terrace surveying the lake; ambitious diners opt for five- or eight-course tasting menus with matched wines.
Ancient Greece meets Black Forest wellness in this 6,500-square-foot retreat within Hotel Schwarzmatt. Columns and statuary frame a 32-foot indoor pool fitted with counter-current swimming, while a Finnish sauna reaches an intense 90°C alongside gentler biosauna sessions. Badenweiler's Roman-era thermal heritage—the town once called Aqua Villae—infuses every treatment, from traditional steam baths to Ayurvedic massage.
The region divides roughly into the thermal spa area around Badenweiler in the west, the lake district centered on Titisee-Neustadt and Schluchsee, the high moorland around Feldberg (Germany's highest peak outside the Alps), and the quieter valleys near Todtmoos and Bernau favored for hiking and cross-country skiing.
Summer brings hiking and lake swimming, with the Feldberg area remaining cool even in August. Autumn offers mushroom foraging and fewer crowds. Winter transforms the higher elevations into cross-country skiing territory, while the thermal towns remain appealing year-round. Spring sees the valleys green early while snow lingers above 1,000 meters.
The southern section reaches higher elevations, with Feldberg topping 1,493 meters compared to northern peaks below 1,200 meters. Thermal bathing culture is stronger here, particularly around Badenweiler and Bad Bellingen. The landscape feels more alpine, the valleys deeper, and the influence of nearby Switzerland and Alsace more pronounced in local architecture and cuisine.
The Southern Black Forest stretches from the Rhine plain to elevations above 1,400 meters, a landscape of deep valleys, working farms, and thermal springs that have drawn visitors since Roman times. Badenweiler's ancient baths anchor the western edge, while Titisee and Schluchsee provide alpine lake settings to the east. Between them lies a network of villages where half-timbered architecture meets contemporary wellness culture.
Dining here draws on the region's agricultural traditions: trout from cold mountain streams, wild game from managed forests, and dairy from cattle grazing steep hillside pastures. The area around Todtmoos, Bernau, and Häusern maintains a slower rhythm, with family-run inns serving regional specialties alongside properties offering sophisticated tasting menus. Black Forest kirsch and aged hams remain local constants.
