What does “Black Forest cuisine” mean to you?
Peter Hagen-Wiest: We see the Black Forest as a tradition, as our roots, but at the same time we cook modern global food. We take dishes that are typical for here and combine them with all sorts of other elements from international cuisine. So, our motto is “Black Forest meets... cuisine from around the world”. It is this combination that makes what we do so special. I would also like to introduce our guests to dishes that were once very typical for here, but have been forgotten. That is very exciting, especially for the younger generation.

Can you give some examples?
Hagen-Wiest: Black sausage ravioli with onion gravy and a “rauch-nage”, that’s a frothy sauce. To take the power and heaviness out of the black sausage, we combine it with apples and a light onion sauce to add a touch of sweetness. This creates a wonderful interplay between the flavours and the hearty sausage, which is usually only served as part of the traditional robust “vesper” plate of meats, suddenly becomes something elegant. For me this is a perfect example of “Black Forest Cuisine”.

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