(USA & Canada) Call 1 800 745 8883
(Austria, Belgium, France, Germany, Ireland, Netherlands, Norway, Spain, Switzerland, UK) Call 00800 10 10 11 11
(Japan) Call 0120-086-230 toll free (Japan Only)
(Italy) Call 800 822 005
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For more than three decades, Zirbelstube has delivered unforgettable culinary experiences. Noted chef Alfred Klink creates gourmet European cuisine like filet of rabbit in pumpernickel-ham fumet and whole sea bass en croûte. The restaurant's namesake stone pine wood (Zirbelholz) adorns the walls and ceilings, making for a warm, welcoming space.
Executive Chef: Alfred Klink
Originally the parlor in a farmhouse dating back to 1776, The Hans-Thoma-Stube abounds with Black Forest charm. Spruce paneling, antique stove and hand-carved wooden chairs complement the regional menu of dishes like steak with fried onions and braised breast of poulard with Spätzle.
The furniture and wood paneling in Falkenstube, reclaimed from a former Frieburg wine tavern, make you feel as if you’re lounging in a traditional German parlor. The restaurant’s cozy niches and corner seats provide the perfect setting in which to enjoy regional and French specialties along with authentic Baden hospitality.
When you're ready to wind down your day at the Colombi, Piano Bar is sure to please. Drop by for a drink or a meal next to the roaring fire, and enjoy live piano music Monday - Saturday starting at 20:00 hrs.
Executive Chef: Salvatore Casamento
With its charming southern flair, this café has long been one of Freiburg's favorites. You will find an array of savory and regional snacks as well as all kinds of sweet things. You can enjoy and delight your palate with delightful pastries, confectionery, cakes and fruit tarts, chocolates, petit fours and cakes for special occasion, like wedding and birthdays.
Executive Chef: Linda Schmid
(USA & Canada)
Call 1 800 745 8883
(Austria, Belgium, France, Germany, Ireland, Netherlands, Norway, Spain, Switzerland, UK)
Call 00800 10 10 11 11
Call 0120-086-230 toll free (Japan Only)
Call 800 822 005
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