A New Side of the Black Forest—From Designer Cuckoo Clocks to Revitalized Bathhouses | Condé Nast Traveler

"Set in the Münstertal valley, this family-run inn-restaurant marries deep-rooted tradition with playful innovation. I sat in a parlor that looks much as it did a century ago, talking with chef Viktoria Fuchs—35, trained under Douce Steiner at the two-Michelin-starred Hirschen in Sulzberg and seasoned at Luce d’Oro (now Ikigai) at Schloss Elmau—who came home because she’s “the homesick type” and, with her husband Johannes Schneider, took over the kitchen when her sister began managing the hotel. The seasonal menu keeps close to Black Forest classics—black pudding brägele, sauerbraten, and fried potatoes—while delighting in rule-breaking touches like dim sum made from wild boar sourced from the hotel’s hunting grounds, plus berries preserved in rum and sugar and Münstertal venison. The result respects the path of tradition even as it tries something new." - Christine Mortag