Restaurant Traube am See

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Restaurant Traube am See in Friedrichshafen | Seasonal Bodensee Cuisine & Award Winning Kitchen

The kitchen and seasonal standards

Restaurant Traube am See in Friedrichshafen builds its identity around thoughtful Bodensee cuisine. The current lineup follows a path established decades ago by founder Karl Felix and later refined by Sebastian Nölke-Damms, now led by executive chef Josephan Wolf. His team presents a daily rotating four course GENUSS MENÜ featuring two starters, two intermediates, and three mains, always paired with a vegetarian option. This commitment to fresh regional produce and modernized classics secured two spoons in the 2026 Schlemmer Atlas.

Distinct dining rooms and material details

These separate dining spaces were designed to complement the unhurried rhythm of Bodensee cuisine, allowing guests to choose between original timber framing and a sunlit winter garden. The Fischerstube displays an intact marble floor beneath newly fitted yew wood paneling, while the Landhausstüble relies on polished oak and quiet stone stoves. Wooden partitions shift easily to accommodate private dinners or larger family gatherings. Evening service moves deliberately through these varied layouts without compromising acoustic comfort.

The lobby bar and evening service

The lobby bar functions as an extended lounge where hotel visitors and local residents gather throughout the day. Chefbarkeeper Matze prepares tailored cocktails, pours selected regional wines, and serves crisp drafts alongside small plates like Flammkuchen. A retired Bodensee racing kayak rests in the adjacent boathouse alcove, casting soft reflections across the carpeted floor. Patrons typically arrive for afternoon coffee or stay well past dinner to finish their glasses.