Le Pavillon

It is not only nature lovers who are drawn to the idyllic Black Forest landscape, thanks to the scenically located and family-run Dollenberg hotel. This resort is also home to a fantastic fine dining restaurant. Head chef Martin Herrmann celebrates the classics while remaining open to modern innovations. He cooks up an eight-course set menu, which you can also trim down to a shorter version. The appealingly pared-back dishes are prepared using high-quality ingredients, and the sauces are a real highlight - for example, the great classic vin jaune sauce to accompany beautifully cooked, firm turbot with artichoke. Then there is high-quality tableware and magnificent views through the floor-to-ceiling windows, as well as the relaxed yet stylish service and knowledgeable wine recommendations. Sommelier Christophe Meyer proposes wines from his own CM Edition range.

• Chef Martin Herrmann leads a 5 to 8 course tasting menu in a classically styled dining room within the Dollenberg resort.
• A strong wine program with a focus on the region and France, including rarities.
• A nature-forward setting, with floor-to-ceiling windows looking out onto the surrounding Black Forest.

Signature Ingredients

• Loup de mer (sea bass), paired with squid and a bright, fruit-acid contrast.
• Shallot marmalade and a paella-style broth used as part of the sauce work.
• Seasonal products from forest, field and farm, treated in a classic French style with modern touches.

Tasting menu

• A classic French, seasonal set menu, typically 5 to 8 courses, with modern accents and a strong emphasis on top products.
• Precise cooking and balanced plates, with sauces as a major strength, for example seafood paired with squid and bright, fruit-acid contrasts.

Setting

• A formal dining room inside the Dollenberg resort, with floor-to-ceiling windows framing the Black Forest landscape.