This restaurant housed in the Hotel Schwarzwälder Hof in Freiburg's old town boasts a relaxed atmosphere and food that is by no means run-of-the-mill. The seven-course set menu on offer (which can be extended by a further two courses) steers clear of luxury ingredients, focusing instead on supposedly simpler, but high-quality and strictly regional produce that clearly reflects their philosophy of sustainability. This results in a plethora of highly interesting and innovative flavour combinations, such as fermented kohlrabi that has been cooked in salt dough served on a delicate kohlrabi tartare and finished with a bay leaf and apple stock, a pleasingly tart elderberry and caper vinaigrette and a sweet apricot ragout. The chefs themselves serve the dishes, talking diners through each course and providing information about the local producers of the select ingredients.

Unique Features of Jacobi Restaurant

• Sustainable and Regional Focus: The restaurant emphasizes the use of regional ingredients and sustainable practices in their kitchen.
• Customized Menus: They offer a tasting menu that can be adjusted to accommodate guests' dietary needs and preferences.
• In-House Fermentation Lab: Jacobi has an on-site fermentation lab where they create custom vinegars and other fermented products.
• Collaboration with Local Producers: The restaurant partners with local farmers and producers to source high-quality ingredients, supporting the regional economy.

Tasting Menu

• 7-Course Set Menu: €120 (can be extended by a further two courses)

Signature Dishes

• Fermented Kohlrabi with Bay Leaf and Apple Stock, Elderberry and Caper Vinaigrette, and Apricot Ragout (no specific price mentioned)