Our dining room is open! Call us for reservations. We’re also available for take-out so you’ll never have to go without your favourites like Schnitzel, Maultaschen and Käsespätzle. We thank you for your support and can’t wait to see you down the road at the Old Black Forest!
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WE NEED YOUR SUPPORT
From the beginning, we’ve had dreams for our community-driven restaurant that would improve our beloved guests’ overall experience. Due to COVID-19, we simply can’t do this on our own. We’re reaching out to you, our loyal customers, to contribute in anyway you can to our Kickstarter campaign. The smallest amount can make a big difference. Donate now and earn exciting OBF perks!
AND THE GREATEST LITTLE 
Our sausages are handmade with local ingredients.
We make our rich Black Forest Cake with Barelling Tide Cherry Liquer.
Old Black Forest Brew from our pals at Tanner & Co. coming soon!
YOUR NEW 
NATHAN GUGGENHEIMER
OWNER / RINGLEADER OF GOOD TIMES
Chef Googs as he’s known, has traveled the world developing his culinary skills, working under Michelin-starred powerhouse chefs like Phil Howard and Daniel Boulud. He has opened numerous restaurants including the award-winning Ayden Kitchen & Bar in Saskatoon. Nathan landed on the East Coast as Director of Culinary for Oak Island Resort and to continue this beloved dining tradition at the OBF.
As his name suggests, he’s into German cuisine! Look for his big smile and little dog Eggs.
SILVIO SCHATZ
CHEF / MASTER OF SPÄTZLE
LISA LESCHORN-SCHATZ
SERVER & SOCIAL MEDIA MAVEN
Silvio and Lisa have traveled around the world, working in wilderness lodges and remote campgrounds. In 2018 they returned to Germany where Silvio worked for a traditional German restaurant to improve his skills in German cuisine. In 2019 they moved to Canada, met Nathan and the rest is history!
You’ll probably see their blue bus and super cute dog next to the restaurant during your next visit!
DYLAN DEARING
SOUS CHEF / MASTER OF GIGGLES
Dylan was raised in Saskatoon, Saskatchewan. He started as a dishwasher working for Nathan at Ayden Kitchen and Bar, and worked his way up. He then began his travels across Canada, working at Raymonds andThe Merchant Tavern in St. John’s, Newfoundland and Maison Publique in Montreal.
And he’s not afraid of bears… pretty sure he could throw one down easily.
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