Buhlbach Trout Farm: Freshly caught trout and char
The fish farm does everything in the same place, and one of its natural ponds hosts the reintroduction of the noble crayfish.
“From the egg to the fry’s growth and processing, we do it all right here,” says Bareiss. “Transparency and sustainability are paramount.” One of the natural ponds is used for research purposes: under scientific observation, they are working on the reintroduction of the noble crayfish, native to the Black Forest and now virtually extinct.
The menu is based on fresh, organically grown fish. Trout is served in the classic "blue" style, fried "Müllerin" style with almond butter, or breaded in white bread and baked with potato and cucumber salad.
Just behind the inn, the fish is smoked with beechwood aged for three years and served as a finely sliced tartare with marinated cucumber and herbed sour cream, with crispy flambéed tart, or with a salad of beetroot, apple, and walnut mayonnaise. The menu is rounded out with Swabian classics such as Maultaschen (stuffed pasta) with potato and cucumber salad or grilled sausage with herbs, along with a carefully curated selection of wines from Baden, Württemberg, and Alsace.