Traube Blansingen is a 15 seat restaurant offering an inspired set menu embracing all this is grown, foraged, hunted and reared throughout the Markgräflerland.
Our aim is to invest in the future with a sustainable cuisine. We build relationships and choose only to work with passionate and enthusiastic artisans and producers who are like-minded in their zealous approach. That way, we can reduce our carbon footprint and waste, while giving back to the environment.
The majority of our ingredients are grown in the Markgräflerland and its surrounding regions. Our menu is a culmination of the day’s harvest and is constantly evolving; influenced by weather, time of year, terroir, the Chef’s mood and careful evaluation. Our responsibility is to transport the energy and identity of each ingredient to our guests resulting in a playful and delicious journey we are excited to take you on.
Please note:
Unfortunately, dogs are not allowed in our restaurant. We are happy to welcome children from the age of 12.
Sie haben es schon oft gehört oder gegessen – aber wie funktioniert Fermentation eigentlich? Am 19. Oktober ab 16:00 Uhr lernen Sie in einem zweistündigen Kochkurs alles, was Sie schon immer über Fermentation wissen wollten. Anschließend servieren wir ein 4-Gang-Menü mit Getränkebegleitung. (Hinweis: Der Kochkurs findet auf Englisch statt!)
Preis pro Person 300 €
You’ve heard or eaten it many times – but how does fermentation actually work? October 19 from 4PM, you’ll learn everything you’ve always wanted to know about fermentation in a two-hour cooking class. Afterwards, we’ll serve a four-course meal with accompanying drinks. (Note: The cooking class will be held in English!)
Price per person: € 300
