Waldhotel Sonnora - Menu

This was another wonderful dinner which showcased the best of classical French cookery with stunningly well made sauces and all round on point cookery. The environment is very relaxed and the service friendly and efficient. If you want to enjoy a wonderful dinner that is...largely classical in style albeit with a few subtle twists here and there at a price point where an entire tasting menu here is more economical than a single first course in some establishments in Paris then it is more than worth making the journey here; we can't wait to return

If you have the resources and opportunity to eat at Sonnora, do so. It was sheer perfection, from beginning to end. Yes, this kind of fine dining has a price, but it was worth every cent. And to anyone who may feel intimidated to eat...in a three Michelin star restaurant, I can assure you that any little flubs you make are handled discreetly. If you drop your fork, there is a new one on your table without anyone noticing you messed up. I would not necessarily recommend staying at the hotel, but the restaurant and everything about it was a once-in-a-lifetime event for us

I'm eternally grateful to have eaten at this restaurant shortly before the owner passed away. Not that they haven't moved forward successfully, but it was a special evening and I'm glad I got to experience his vision. In point of fact, this was a tremendous...meal, practically a perfect three-star experience from start to finish. Had the full tasting meal with wine pairings and there isn't a single criticism I can offer. I only wish other three-stars were as committed to the standards of excellence and attention to detail as provided by Waldhaus Sonnora. Best wishes to them going forward

The last visit was years ago, and the menu looks quite similar. Prices have gone up by as everywhere. Last time I was impressed by the fact that they did not use any Asian twist or seasoning and still did a perfect and...creative job. This has changed a bit but the food is still level. The only criticism for us was the order of dishes- we would have put the rather mild turbot before the sweetbread, not after. Also it was the weakest course. Waiting times got quite long during the course of the evening as well. That‘s why I put this time: still top notch, but not (yet) the perfection Thieltges delivered

Situated in a quiet location close to a small village. Decoration and ambiance are "classical/vintage". Welcome and staff are perfect. They take real care of their clients without being invasive. Trust the sommelier who introduces you to unknown treasures of German wine producers. Delicious food...and surprising wine list are perfect. The signature dish I like best is kind of "tarte" as appetizer "Torte von rohem Rindstartar auf Rösti mit Sauerrahm und Kaviar" (potatoe-rösti with minced raw beef sourcream topped with caviar). Soooo good and you won't forget the taste of this delicious dish... Price&quality ratio is okay. The restaurant belongs to the Waldhotel Sonnora... a good idea would be...

This was the third time I visited Sonnora with family, but the first time under the tenure of Clemens Rambichler as head chef, after the untimely death of Helmut Thieltges in It was good to see that the kitchen has kept up the standard....My daughter and i took the menu this time, rather than choosing a la carte. The beef tatar with caviar and potato roesti was wonderful, and the second starter with lobster excellent. By comparison, the two main courses sole and venison were very good but not outstanding. My parents ate a la carte my mother noted that the the turbot main course could have done with some more seasoning... on balance, when we return next time, we will go for a la carte choices...

Second time under the new young chef and again it was a perfect night out for my wife and me. we had the full tasting menu and YES it is french and you will be very full in the end but you will be also...absolutely happy. from the foie gra , to the beef tartar with imperial caviar, to the lobster, sol and deer ..... every dish was sensational and a taste explosion. that restaurant is the opposite of TRENDY it is classic, old fashioned and this in the best way because everything is taste driven. don't get me wrong the food looks great but the optic is secondary it is all about how good the dishes taste and fit together. i wrote it last year allready but need to repeat it again> . the best lob...

This was our third dinner here and each and every time there are new dishes to discover so there is never remotely any sense of repetition, even though the cuisine is so wonderful here we wouldn't mind eating the same meal a thousand times over!...The dining room is very well lit which after recent experiences in New York where you need to use the torch on your phone to read a menu is a very welcome and refreshing change. Indeed, I find the somewhat dated decor really rather charming in a comforting sort of way. The food was as delicious as always and it was nice to see the evolution and ever so subtle tweaks here and there such as slightly lighter and less sweet friandises. The type of cuis...

Three Michelin stars represent "exceptional cuisine that is worth a special journey" and there couldn't be any more apt a description for this restaurant. Whilst the style of the decor of both the hotel and restaurant could never be accused of being cutting edge, it...has been so well maintained over the years that it still looks very fresh. The food was simply beautiful. Lots of ultra classical cooking techniques involving exceptional deeply flavoured sauces that have taken a long time to prepare. The Pomerol sauce accompanying a Dover sole was exquisite; sauces do not get better than this! All of the dishes were superb and the seasoning was always spot on; often at this level the seasoning...