Traube

Traube Rohrbach is a family-run restaurant in the Rohrbach quarter of Heidelberg led by Ole Hake and Lisa Ziegler. Reopened after a careful core renovation in 2016, the house pairs historic charm with a commitment to regional, seasonal and sustainable cooking. Since 2021 the kitchen focuses exclusively on climate-neutral wild game sourced within a 100 km radius and processed nose-to-tail, while also offering seasonal vegetarian and vegan dishes and fish from the Rhine, the Odenwald and the North Sea. It received a Michelin Guide Green Star in 2024. Dining rooms are bright, friendly and open, preserving sandstone walls, carved oak beams and the old windbreak door. A wine bar opened in May 2023 and provides a casual, relaxed space for à la carte service and small plates. The kitchen emphasises regionality, seasonality and sustainability using modern techniques to produce creative seasonal dishes. Guests in the fine-dining area can choose tasting menus of up to seven courses. Ole Hake is owner and a passionate hunter who maintains traceable sourcing through relationships with more than 20 local hunters and producers. Specialties include climate-neutral regional game processed nose-to-tail; Taube (pigeon) and Fasan (pheasant) preparations; seasonal vegetarian and vegan dishes; and fish from the Rhine and the Odenwald.