Traube – Hotel & Restaurant

Cuisine

The “Markgräfler”, the local people, know how to savour life and how to share this feeling with other people. The “Traube” offers its guests an upscale regional cuisine. Hereby, head chef Henrik Weiser emphasizes fresh products and specialities that vary upon season. The wine list, that comprises approximately 200 positions, always offers a perfect match. Furthermore, a special wine list highlights the outstanding wines of the cellar.

In summer, the terrace, which is enclosed by wines, lures you. During the cold months you can warm up over the old tiled stove. The restaurant offers place for 45 guests.

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