The story
Hotelrestaurant Kronelamm in Neubulach centers its daily service on a reliable regional cuisine. The kitchen draws heavily from the surrounding Baden soil and mountain pastures to shape each plate. Seasonal vegetables and proteins from nearby farms move directly from supplier to pan. The menu shifts with the harvest calendar to match what arrives fresh. This regional cooking avoids heavy sauces in favor of clear flavors that let the ingredients speak.
Large windows flood the dining room with natural light that highlights the wood paneling. Guests often step onto the outdoor terrace after lunch to watch the clouds drift over the Schwarzwald hills. Outdoor tables face east toward the morning light and the distant ridges. Simple linen napkins and ceramic plates complete the setting.
The Schlemmer Atlas awarded the establishment two spoons in its 2026 edition for maintaining consistent standards across seasons. Inspectors noted how the kitchen balances tradition with modern pacing while preserving the original character of local recipes. That kind of steady execution matters more than fleeting trends. Diners return because the meals feel familiar yet carefully prepared.
Recognition
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History
High quality cooking
A gourmet restaurant located in a picturesque corner of the northern Black Forest, with an elegant yet cozy atmosphere and a tiled stove. Franz Berlin offers a fine 7-course menu with wine pairing.
The sunlit hotel restaurant offers regional specialties alongside a viewing terrace with a special panorama and views over the Black Forest valleys.
Concept The gourmet restaurant is part of an impressive wellness hotel featuring a total of three culinary concepts under the direction of Franz Berlin. The tasting menu and classic à la carte offerings can be freely combined. Cuisine Style Regional cuisine? French style? Who wants to pin it down when faced with a veal brain pâté served with pork trotter, goose liver, and roasted leek? Berlin smokes the handline-caught zander over fir trees, and serves the white halibut with an intense saffron Bouchot mussel sauce and a "tame dancing mushroom" (maitake), cultivated in a former brewery cellar in Swabia. Wine Sommelier Michael Kolb eloquently guides guests through the menu. You can trust his wine journey without hesitation; he selects from 400 options and often lands on Austrian wines. In between, he surprises guests with a cellar beer from the Schönram Brewery. Atmosphere Classic table culture in a colorful yet refined ambiance. For digestifs, there's fresh fir air right outside the door. Conclusion An exciting culinary journey with Black Forest flair.
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