Traube, a restaurant and hotel specializing in regional cuisine in Blansingen
Daniela and Brian, who met at The Peat Inn, run a restaurant in Blansingen with a capacity for 15 people and a regional cuisine menu.
At Traube, hospitality means much more than offering a room or preparing a meal. It's about creating a feeling of being at home, even when you're far away.
The restaurant, which seats 15 people, offers an inspiring menu that includes everything grown, harvested, hunted and raised in the Markgräflerland region.
Their goal is to invest in the future with sustainable cuisine. To achieve this, they collaborate with passionate artisans and producers, reducing the restaurant's carbon footprint and waste. They are looking for people who share their belief that running a restaurant is much more of an art than a business.
Daniela and Brian met at The Peat Inn, a small restaurant near St Andrews, Scotland. They then worked for two years at the world-famous Maaemo in Oslo, and later at La Vie in Osnabrück, in Daniela's native Germany.
With that experience, they decided to take over the Traube restaurant and hotel in Blansingen. There, amidst the Markgräflerland landscape, the circle is complete: Brian returns to the idea that has driven him since his beginnings in the kitchen of chef Rod Butters in his native Canada. It is a strictly regional cuisine, focused solely on the changing seasons and inspired by the elements of fire, water, earth, and air.