The story
Schwarzwaldhof Nicklas in Bonndorf im Schwarzwald grounds its Badische cooking in daily practice rather than fleeting trends. Chef Stéphane Mergen leads the kitchen with a focus on precise technique and locally sourced ingredients. His steady commitment to clear flavor profiles has earned the property two ladles from the Schlemmer Atlas.
The menu shifts with the seasons while keeping regional staples at its core. Venison medallions appear frequently, resting on celery and spiced plums beside a fir tip pesto drawn from the surrounding woodland. Freshwater trout and monkfish follow the same restrained logic, accompanied by simple vegetable preparations. These plates reflect a Badische culinary tradition that prioritizes clarity over decoration.
Dining takes place inside the Schwarzwaldstube or out on the Sonnenterrasse, both arranged for unhurried conversation. The family run property maintains a straightforward hospitality that avoids theatrical service. Rooms blend rustic timber accents with clean modern layouts, all positioned near the Wutach Gorge. The overall pace stays quiet, allowing the forest landscape to dictate the rhythm of the stay.
Recognition
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