CULINARY DELIGHTS FOR FINE FOOD LOVERS
Our Hubertusstuben Restaurant offers genuine and authentic specialities, prepared with produce grown in the harsh yet gentle Southern Black Forest. Our passionate head chef and his dedicated team prepare day after day delicious meals using the best produce from our region and adding touches of the international cuisine. The virtues of the traditional gastronomy are combined with modern creative approaches. You can also taste finest fish specialties from far oceans with seasonal local ingredients. At the Hubertusstuben Restaurant, the Baden cuisine reveals its most delicate secrets and delights the taste buds together with exquisite wines of our region.
Whether you prefer game, fish or vegetarian meals, come and indulge yourself with the fine delicious creations of our restaurant. We are looking forward to welcoming you as our discerning guest.
The goose season starts around the St. Martin’s Feast. Join us to celebrate this delightful tradition tasting a juicy piece of goose sourced from local breeders.The goose season starts around the St. Martin’s Feast. Join us to celebrate this delightful tradition tasting a juicy piece of goose sourced from local breeders.
Due to its hearty flavours, game is a preferred dish in winter time. Thanks to the careful preparation by our skilful kitchen team, you can enjoy the full aroma and flavours of the local ingredients, grown in the pure mountain air.
SADDLE OF VENISON
A tender yet rustic culinary delight: we serve gourmets and connoisseurs pink roast saddle of venison, accompanied by hearty side dishes, such as mushrooms from local woodlands, delicious semolina cookies and sweet-and-sour pickled red cabbage with apples. A marvellous heart-warming treat in winter.
Our lobster thermidor, prepared to highest standards of the French culinary tradition, is an elegant delight for both the eyes and the taste buds, accompanied by carefully cooked vegetable noodles. A casual yet delicious dining experience not to be missed.
SADDLE OF LAMB
A special treat inspired by the Provencal cuisine: herb-crusted tender lamb meat accompanied by delicious sun ripened vegetables and fine potato gratin.
In the harvest season, our head chef is always delighted to honour this precious and sought-after vegetable with delightful creations, adding traditional ingredients such as new potatoes, masterfully prepared creamy Hollandaise sauce and fine prawns. “A simple royal treat”.
A special treat in spring: the freshly caught juicy pan-fried plaice makes the aromatic herb butter melt and teams up with young parsley potatoes sourced from local farmers - to taste preferably while listening to the birds chirping.
In the sun-kissed surroundings of Höchenschwand, the strawberries can develop their full flavour and aroma, which you can enjoy tasting our seasonal creations made with freshly picked fruits. Indulge yourself with these delightful summer temptations.
FRESH SALADS FROM THE GARDEN
A refreshing treat in summer: the young crunchy salad leaves with a gentle hint of nut. The secret of preparation is absolute freshness … even though some of our guests swear that our fruity creative dressings are as essential.
Treat yourself to mouth-watering grilled dishes in the barbecue season, for example tenderloin from local suppliers, accompanied by delicious sauces and homemade potato wedges. Our delicious grilled vegetable induce even inveterate meat lovers to indulge themselves with vegetarian food.
WILD MUSHROOM SEASON
Indulge yourself with various wild mushrooms. Sit back and taste the most delicious mushrooms of the season. We serve truffles, chanterelles, porcini and other mushrooms to enrich mouth-watering culinary creations.
During the hunting season, we offer our guests a special culinary delight: game birds from the surrounding hunting reserves. With their hearty flavour and taste game birds enrich numerous traditional dishes and exclusive creations of our restaurant.
Wine tasting menu
Wine & Fine dining
Let yourself be pampered and enjoy our 5-course menu with delicious wines presented by
Julius Zotz KG, winery and private winery Heitersheim
OUR FINE MENU
"Three kinds of Hokkaido - pumpkin"
Baked Pumpkin Slices, Pumpkin Mousse and Pumpkin Salsa
with slices of pink barberie duck breast
on elderberry sauce and bouquet of autumnal seasoned lettuce
* * *
Carrot and ginger foam soup with baked pastry rolls
* * *
Pike perch with crispy fried skin
on young mountain lentils and fresh horse radish
with parsley potatoes
* * *
Veal fillet roasted in the oven with wild herbs
porcini mushroom sauce
two kinds of vegetable puree (celery, carrots)
with broccolisugo and potato blinis
* * *
Autumnal dessert creation
MUSICAL THROUGH THE EVENING PRESENTED BY DIRK SCHNIEPPER
For overnight stays we recommend Porten's Hotel Fernblick only 5 minutes walk from the Hubertusstuben.
Reservations under 07672-411-601 or by mail to: email@example.com
OUR WINE RECOMMENDATION
2017er Badischer Belemnit Susan Clauß
Cuvée aus Grauburgunder, Savignon Blanc und Müller-Thurgau
0,1 l Glas 3,80 €
0,25l Karaffe 7,50 €
0,5 l Karaffe 15,00 €
0,75 l Flasche 22,50 €
2011er Don Pascal Navarra Ribera Baja
0,1l Glas 8,20 €
0,25l Karaffe 16,40 €
0,5 l Karaffe 32,50 €
0,75 l Flasche 48,50 €
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DELICACIES CLOSE AT HAND
The Hubertusstuben Restaurant is located in the village centre of Höchenschwand, between the park and the promenade, only 500 metres away from the Fernblick Hotel and a stone’s throw from the St. Georg Clinic.