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As a certified nature park hotel, the use of regional products and cooperation with local suppliers is a top priority. Enjoy authentic Black Forest cuisine and try a glass of Baden wine to go with it. You can also find delicious food, recipe inspiration, and news from Schlehdorn’s Stuben on Facebook and Instagram. Feel free to share your moments of enjoyment on the Feldberg with us and your community at @hotelschlehdorn.
We are participating in the following promotional weeks:
Wälder Weeks (June 19 – July 5, 2026): Together with the Southern Black Forest Nature Park, we’re celebrating regional cuisine—with our own creations featuring local Wälder beef.
Game Cuisine Weeks (Nov. 2–16, 2026): A special event organized by HTG, featuring our unique take on fresh game specialties sourced from local hunts.
Our restaurant is open daily for you.
Sunday – Thursday 6:00 pm – 7:30 pm (last order)
Friday and Saturday 6:00 pm – 8:00 pm (last order)
Of course you can also enjoy the ambience in Schlehdorn’s Stuben after 7:30 pm or 8:00 pm.
No available table shown? No problem, we are also happy to take your table reservation by telephone:
On the following days, you can enjoy live music from Trio Kultour at our restaurant from 7 p.m. onwards:
24.04.2026 | 16.05.2026 | 24.10.2026 | 13.11.2026 | 18.12.2026
Experience special moments! Discover seasonal specials at our restaurant in Altglashütten and make your evening something very special.
Locality and quality. In our restaurant on the Feldberg we present a careful selection of over 100 different wines, exclusively from the region, no more than 100km away. Every drop in our range reflects the essence of local traditions and handcrafted perfection. Be inspired by the variety, which ranges from full-bodied red wines to delicate dessert wines. We are particularly proud to be able to work with renowned wineries such as Schätzle, Aufricht and Fritz Waßmer. Immerse yourself in the world of regional wines, where every sip tells a story.
House of Baden-Württemberg wines
Dedicated winemakers from Baden-Württemberg use their skill and creativity to produce a wide variety of regional wines. As a restaurant, it is our mission to give our guests the opportunity to experience this diversity of wines – with in-depth knowledge of grape varieties, storage, cooling, and the ideal food pairings. Our wine expertise is confirmed by the “Haus der Baden-Württemberger Weine” award, which is presented by the regional winegrowers’ associations and DEHOGA Baden-Württemberg according to strict quality criteria.
By using regional products, we not only highlight the special features of our home region, but also specifically support the farmers in the Upper Black Forest. They guarantee the production of valuable and healthy food and preserve the varied diversity and uniqueness of our landscape with their cultivation of the land.
We bring it to the plate when it grows in the gardens of the region. When preparing our dishes, we take particular care to choose ingredients that are in season. We start the year in spring with strawberries, asparagus and fresh wild garlic. Chanterelles and porcini mushrooms accompany us through the summer and into the fall. They are replaced by pumpkin and all kinds of root vegetables. Cabbage and chestnuts round off the year. The colorful diversity of the seasons is reflected on our plates.
With us you get dishes like in the old days but reinterpreted. You can look forward to dishes like grandma used to make, which are associated with fond childhood memories. Classic cooking methods, such as braising, are no longer widely used in domestic kitchens. That’s why at Schlehdorn’s Stuben you can enjoy classic braised meat, among other things. These are complemented by favorite dishes that impress both us and our guests.
As a nature park hotel, we are part of the quality community
of over 275 “Taste the South” restaurants in Baden-Württemberg.
The cooperation between the producers, the restaurateurs and ultimately the guests offers benefits for everyone: The farmers’ income is secured, the transportation routes of the products are short and the quality of the produce is high. And above all: it tastes good!
With these products, we offer you a wide range of regional, culinary and imaginative dishes, which, under the direction of chef Patrick Enig, are a mix of modern and traditional cuisine.
At our hotel, we attach great importance to sustainable and regional cuisine. That is why we offer you game from the region, which not only impresses with its taste, but also with its origin.
Our venison meat comes from natural and sustainable hunting, which supports the preservation of healthy game populations and the protection of local forests. By using venison from the surrounding area, we promote the local hunting industry and reduce transportation routes, which benefits the environment. Venison from the region is reared under natural conditions and therefore has an unadulterated, intense flavor. The short time between hunting and preparation guarantees maximum freshness. Game meat is rich in protein, vitamins and minerals and has a low fat content. It is a healthy alternative to conventional meat.
Behind our dishes is a team of culinary artists. Our head chef Patrick works with Johannes to create innovative compositions that promise an unforgettable gastronomic journey. Passion and continuous development characterize our work—that’s why training and further education are particularly important to us in our kitchen.
We, the Fritz butcher’s shop, have been cultivating a living butchery tradition for generations and combine craftsmanship from slaughtering to processing our meat products. Our claim: to process only selected animals from regional, species-appropriate animal husbandry – because our personal relationships with the farmers are an essential component of our quality. Through the perfect combination of traditional craftsmanship and modern techniques, we guarantee the highest quality standards and offer our customers authentic, flavourful products.
