Schwarzer Adler

A veritable culinary institution! Here you can experience hospitality that has retained all the charm and tradition of a bygone era despite the odd concession to modern times. Owner Fritz Keller is fully supportive of chef Christian Baur's bid to continue cooking in the classic French style that is synonymous with the legendary Schwarzer Adler. How about a glorious beurre blanc served with a piece of perfectly cooked turbot? The wonderfully robust and flavourful dishes that are carved at your table (for two or more people) are also highly recommended. This cosy, stylish and elegant restaurant will go down well with wine lovers due to a sensational wine list that includes an impressive range of Bordeaux vintages. There are also wines from the house winery, which has been in the family for three generations. Tasteful guestrooms are available should you wish to stay the night. You also have the option of dining at Winzerhaus Rebstock, which serves up simpler and more traditional fare.

1. First Female Michelin-Starred Chef in Germany: Irma Keller was the first female chef to receive a Michelin star in Germany in 1969. 2. Unique Blend of Badish and French Cuisine: The restaurant's cuisine is described as 'klassisch badisch-französische Küche, zeitgenössisch interpretiert' (classically Badish-French cuisine, interpreted in a contemporary way). 3. Family Legacy: The Schwarzer Adler has been family-owned since 1969, with multiple generations contributing to its success and culinary reputation.

Tasting Menu

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Signature Dishes

• Opera-Schnitte von Gänseleber: €34
• Schwarze Wurzel mit rosa Grapefruit: €42
• Gebeizter Wildfangzander: €34

Hauptgerichte

• Taubenbrust von Theo Kieffer: €52
• Lammrücken von der Wanderschäferei Stotz: €52

Gerichte ab 2 Personen

• Getrüffelte Poularde aus dem Ofen (2-4 Personen): €130
• Getrüffelte Poularde in der Meersalzkruste (2-4 Personen): €140
• Getrüffelte Poularde ab in der Blase, gefüllt mit Gänseleber, Reis und Gemüse (2-4 Personen): €140