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 design our cuisine in a contemporary way, which means modern and light, nutrition-conscious and rich in vitamins, and 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 ambiance.

Vitality Cuisine

Well-balanced, thoughtful, and sustainable – Chef Alexander Bernhard relies 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.

Regional Products

The butcher with his own slaughterhouse, lives in the area. Lettuce, fruit, 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.

Alexander Bernhard Executive Chef

Light and pleasurable cuisine

Alexander Bernhard

Executive Chef

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, at Holiday Inn, and in the Landgasthof Hirsch in Baden-Baden, as well as the Schloßhotel Hohenkammer in Bavaria. Until 2000, he was sous-chef at Max Grundig Clinic and then Executive Chef until 2013. During this time period, he completed several internships and 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 near Salzburg in Austria, in the Parkhotel Vitznau next to Lake Lucerne in Switzerland, in the Restaurant Schwarzwaldstube, in the Hotel Traube Tonbach in Baiersbronn-Tonbach, and in the Michelin star restaurant Quadriga in the hotel Brandenburger Hof in Berlin. In 2016, he returned as Executive Chef to Max Grundig Clinic.

Küchenchef der Max Grundig Klinik Alexander Bernhard

The Cookbook

Together with his team Alexander Bernhard developed exciting recipes and compiled them in a cookbook. Great illustrations and recommendations invite you to cook them for yourself.

  • Dekorierter Esstisch im Restaurant der Max Grundig Klinik
    To the table

    The Restaurant at Max Grundig Clinic

  • High-quality

    Preparation of regional products

  • Teller mit buntem Salat und Flasche mit Essig
    Vitality cuisine

    Plain cooking was yesterday

  • Küchenchef der Max Grundig Klinik Alexander Bernhard bei der Zubereitung einer Speise
    Matter of the chef

    Alexander Bernhard while finishing

  • Hände bei Teigzubereitung
    Handmade work

    Fresh pasta is a part of it

  • Flasche mit nativem Olivenöl und Gemüse im Hintergrund
    Native and cold pressed

    Olive oil of Max Grundig Clinic

  • Gedeckter Tisch im Restaurant der Max Grundig Klinik
    Bright and pleasant

    Dining with a view into the countryside

  • Blick ins Restaurant der Max Grundig Klinik
    Good parlor

    Lunch menu in a pleasant atmosphere

  • Dessert im Restaurant der Max Grundig Klinik

    The desserts by Alexander Bernhard