Adler

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Adler in Balingen: Swabian Cuisine with Michelin Recognition

Adler: Swabian Tradition, Fifth Generation

In the quiet Schlichemtal valley, the Gasthof Adler in Ratshausen has been a local institution for generations. Since 2003, Martina and Klaus Sauter have run the inn in the fifth generation, welcoming guests with what they call “a short holiday for the soul.” The atmosphere is rustic and stylish, with carefully set tables and a warm, unpretentious charm.

Klaus Sauter is the chef, and his cooking is rooted in Swabian cuisine yet open to the world. He trained at the legendary Auberge de l’Ill in Alsace, learning from Paul Haeberlin, and even Paul Bocuse once visited the Adler to enjoy its traditional saure Kutteln (sour tripe). Today, Sauter’s menu balances regional dishes with international accents—always fresh, always with “schwäbischem Esprit.” The quality and consistency have earned the Adler a Michelin recommendation, a mark of its steady excellence.

The restaurant also features a house distillery run by Martin Sauter, the senior of the family and a master distiller. He produces fine spirits from foraged regional herbs and local fruits. The Adler Feinschmeckerei offers takeaway specialties: sausages made from Duroc pigs raised for the inn, homemade Maultaschen (Swabian dumplings), saure Kutteln, and lentil dishes. It is a place where guests can take a piece of the Adler’s kitchen home.

For those who visit, the Adler is a restaurant for everyone—families, locals, and travelers alike. With its deep roots, refined classic cuisine, and a Michelin nod, it stands as a quiet star in the Swabian countryside.