The story
For generations, the Keller family has been at home on the volcanic slopes of the Kaiserstuhl, working as winemakers, hosts, and wine merchants. At the heart of this tradition lies the Schwarzer Adler, a restaurant that offers a refined, classic Baden-French cuisine, interpreted for contemporary tastes. This commitment to quality has earned the restaurant a Michelin star, a recognition of its high-quality cooking.
The Keller family’s connection to the land is palpable. Their historic winery, Weingut Franz Keller, is renowned for producing clear, expressive wines that capture the exceptional terroir of the Kaiserstuhl. This deep wine culture naturally informs the dining experience at the Schwarzer Adler, where the cuisine is described as "classic Baden-French." The kitchen draws on the traditions of both Baden and Alsace, elevating simple, excellent ingredients into elegant dishes.
The restaurant is part of a larger estate that also includes the more casual Winzerhaus Rebstock, which serves down-to-earth Baden-Alsatian fare, and a hotel for those wishing to linger. The wine list at the Schwarzer Adler is particularly noteworthy, offering access to the family’s own vintages alongside a selection of great French wines, a testament to their century-long history as wine merchants.
Recognition
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Details
History
High quality cooking
In this traditional inn, which is part of the Franz Keller winery, excellent food and an extensive wine list are a given. The cuisine is classically French with modern touches.
Concept Legendary family-run gourmet restaurant in the Kaiserstuhl region, offering not only a tasting menu but also contemporary interpretations of à la carte dishes from classic Baden and French haute cuisine. Culinary Style Head chef Christian Baur carries a heavy culinary tradition on his shoulders, but is now supported by the young Konstantin Keller. The restaurant, which enjoys cult status, has been the meeting point for discerning food lovers and wine enthusiasts for decades. They always look forward to the exquisite foie gras terrine, braised oxtail with pan-fried duck liver, Theo Kieffer's pigeon with salmis sauce, and of course the truffled Bresse chicken baked in a sea salt crust or cooked sous-vide. Wine This remarkably extensive selection is among the best in the entire country, where enological dreams come true. Atmosphere Classic table culture in an elegantly set, wood-paneled dining room. Conclusion One should certainly dine and drink here at least once in a lifetime.
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