The story
The Schwabenstube is the Michelin-starred restaurant within the Hotel Adler Asperg, a family-run establishment that has welcomed guests since 1897. The restaurant itself occupies a 170-year-old half-timbered building (Fachwerkhaus), where the atmosphere is both elegant and welcoming. The setting balances historical character with modern comfort, offering a place where classic cuisine and international influences meet.
The kitchen brigade at the Schwabenstube works with a philosophy that combines regional foundations with refined technique. The menu reflects the restaurant’s Swabian heritage – dishes are described as “altbewährte, regionale Gerichte mit neuen Akzenten” (time-honoured, regional dishes with new accents). At the same time, international elements are woven in, creating a style that is both grounded and open to the world. The result is a classic cuisine that feels fresh, never forced.
The restaurant’s Michelin star dates back to 1965, when it was first awarded under chef Heinz Bernardis. The Ottenbacher family has run the Adler for four generations, and each generation has left its mark while preserving the warmth and hospitality that define the house. The Schwabenstube remains a place where the connection to the region is palpable – in the ingredients, the cooking, and the genuine care for guests.
Recognition
Ambience
Details
History
High quality cooking
Concept The family-run gourmet restaurant offers three- to five-course menus (also available in a vegan version) as well as a lovely à la carte selection. Notably, there is a more affordable Twenü for guests under 30. Cuisine Style The fine dining cuisine at the Schwabenstube is rooted in regional traditions yet remains open to international influences. For example, yellowtail mackerel is served with butternut squash, yuzu, and wasabi sorbet. In contrast, classic dishes such as sole with parsnip, nut butter, hazelnuts, and black truffle, as well as venison loin with scorzonera and pickled blackberries, clearly highlight exceptional craftsmanship. The vegan menu features, among other things, spiced carrot with bronze fennel, carrot mousse, and sudachi. Wine Restaurant manager Marco Hünicke offers an extensive selection of 300 wines. Twelve wines are available by the glass. Atmosphere Comfortable chairs, dark wooden floors, and light tablecloths create a pleasant ambiance. This is complemented by friendly service. Conclusion A classic comfort spot with excellent variety.
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