Healthiness Starts Within the Kitchen
Food is way more than just a basic need – food is desire and passion, pleasure and quality of life, happiness and joy. Our mission – to bring those emotions onto the plate. Hence, we fashion our kitchen in a contemporary way, which means modern and light, nutrition-conscious and rich in vitamins, also salubrious, clever, and caring. This quality awareness is reflected in our offering of fine dishes as well as in rustic and solid home cooking. At Max Grundig Clinic pure enjoyment is being merged with exceptional ambience.
Well-balanced, thoughtful, and sustainable – Chef Alexander Bernhard relys on vitality cuisine. That means predominantly regional products, which are fresh and seasonal. While the dishes are a tribute to passion and taste, they are low-fat and prepared with care.
The butcher, with an own slaughterhouse, lives in the area. Salads, fruits, and vegetables are bought from regional farmers. Even the vinegar is from a specialized “vinegar-farmer” called Theo.
Eating is not only a basic need and life support, but desire and passion as well.
Light and pleasurable cuisine
Chef of Max Grundig Clinic
Alexander Bernhard was born 1962 in Heidelberg. He accomplished his vocational training to become a Chef in Baers Hotel and Kurhaus in Friedenweiler. In 1991 he passed the test to become a chef. Before coming to Max Grundig Clinic, Alexander Bernhard worked in the Hetzel-Hotel next to the Schluch Lake in the High Black Forest, in Holiday Inn, and in the Landgasthof Hirsch in Baden-Baden, as well as the Schloßhotel Hohenkammer in Bavaria. Until 2000 he was sous-chef in Max Grundig Clinic and then Chef until 2013. During this time period he absolved several internships and upgrade training courses, among other places in the Stromburg of Johann Lafer, the Vista Palace Hotel at the Côte d’Azur in Monaco, in the Hotel Schloß Fuschl next to Salzburg in Austria, in the Parkhotel Vitznau next to the Lake Lucerne in Switzerland, in the Restaurant Schwarzwaldstube, in the Hotel Traube Tonbach in Baiersbronn-Tonbach, and in the star restaurant Quadriga in the hotel Brandenburger Hof in Berlin. Starting 2016 he became Chef of Max Grundig Clinic again.
Together with his team Alexander Bernhard developed exciting recipes and compiled them in a cookbook. Great illustrations and tipps invite to cook them for yourself.
To the table
The Restaurant at Max Grundig Clinic
Preparation of regional products
Plain cooking was yesterday
Matter of the chef
Alexander Bernhard while finishing
Fresh pasta is a part of it
Native and cold pressed
Olive oil of Max Grundig Clinic
Bright and pleasant
Dining with a view into the countryside
Lunch menu in a pleasant atmosphere
The desserts by Alexander Bernhard