{"id":9165,"date":"2019-01-18T13:48:58","date_gmt":"2019-01-18T12:48:58","guid":{"rendered":"https:\/\/max-grundig-klinik.de\/restaurant\/"},"modified":"2026-01-02T09:43:15","modified_gmt":"2026-01-02T08:43:15","slug":"restaurant","status":"publish","type":"page","link":"https:\/\/www.max-grundig-klinik.de\/en\/max-grundig-konzept\/restaurant\/","title":{"rendered":"Restaurant"},"content":{"rendered":"

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\n\t\t\t\tRestaurant\t\t\t<\/h2>\n\t\t\t\t\t\t\t<\/div>\n<\/div>
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\n\t\t\t\tHealthiness Starts Within the Kitchen\t\t\t<\/h5>\n\t\t\t\t\t<\/div>\n<\/div>\t\t<\/div>\n\t<\/div>\n<\/div><\/div>
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\n\t\t\t[vc_column_text]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.[\/vc_column_text]\t\t<\/div>\n\t<\/div>\n<\/div><\/div>[\/vc_column][vc_column width=”1\/2″ el_class=”col2ColAc” offset=”vc_col-lg-6 vc_col-md-12 vc_col-xs-12″]
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\n \n\t\t<\/span>\n\t\t<\/span>\n\t<\/span>\n\tVitality Cuisine<\/span>\n<\/h4>\n
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\n\t\t[vc_column_text]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.[\/vc_column_text]\t<\/div>\n<\/div>

\n \n\t\t<\/span>\n\t\t<\/span>\n\t<\/span>\n\tRegional Products<\/span>\n<\/h4>\n
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\n\t\t[vc_column_text]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.[\/vc_column_text]\t<\/div>\n<\/div><\/div>[\/vc_column][\/vc_row][vc_row disable_element=”yes” row_content_width=”grid” el_class=”rowTestimonial”][vc_column width=”1\/12″ offset=”vc_hidden-xs”][\/vc_column][vc_column width=”5\/6″ offset=”vc_col-lg-10 vc_col-md-10 vc_col-xs-12″ el_class=”col3ColTestimonial”]
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Eating is not only a basic need and life support, but desire and passion as well.<\/p>\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\tAlexander Bernhard<\/span>\n\t\t\t\t\t\t\t\t\tExecutive Chef<\/span>\n\t\t\t\t\t\t\t<\/span>\n\t\t \t<\/div>\n\t<\/div><\/div><\/div><\/div><\/div>[\/vc_column][vc_column width=”1\/12″ offset=”vc_hidden-xs”][\/vc_column][\/vc_row][vc_row disable_element=”yes” row_content_width=”grid” content_text_aligment=”left” parallax_background_image=”6202″ parallax_bg_height=”450″ el_class=”rowFullSizeImageText”][vc_column]

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\n\t\t\t\tLight and pleasurable cuisine\t\t\t<\/h1>\n\t\t\t\t\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row gap=”35″ css_animation=”none” disable_element=”yes” row_content_width=”grid” el_class=”row2ColAcImage”][vc_column width=”1\/2″ offset=”vc_col-lg-6 vc_col-md-12 vc_col-xs-12″ el_class=”col2ColTitleText”]
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\n\t\t\t\tAlexander Bernhard\t\t\t<\/h2>\n\t\t\t\t\t\t\t<\/div>\n<\/div>
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\n\t\t\t\tExecutive Chef\t\t\t<\/h5>\n\t\t\t\t\t<\/div>\n<\/div>\t\t<\/div>\n\t<\/div>\n<\/div><\/div>
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\n\t\t\t[vc_column_text]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 Schlo\u00dfhotel 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 C\u00f4te 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.[\/vc_column_text]\t\t<\/div>\n\t<\/div>\n<\/div><\/div>[\/vc_column][vc_column width=”1\/2″ offset=”vc_col-lg-6 vc_col-md-12 vc_col-xs-12″ el_class=”col2ColAcImageRight”][vc_single_image image=”6220″ img_size=”medium”]
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\n \n\t\t<\/span>\n\t\t<\/span>\n\t<\/span>\n\tThe Cookbook<\/span>\n<\/h4>\n
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\n\t\t[vc_column_text]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.[\/vc_column_text]\t<\/div>\n<\/div><\/div>[\/vc_column][\/vc_row][vc_row content_placement=”middle” row_content_width=”grid” content_text_aligment=”center” el_class=”rowGallery3row”][vc_column]