The story
In the quiet village of Botenheim, part of Brackenheim, the Gasthaus-Hotel Adler has been a gathering place for over fifty years. The Rembold family runs it with a personal warmth that is felt from the moment you step into the historic dining room or, on fine days, the sheltered courtyard.
The kitchen’s philosophy is straightforward: cook with love and passion, always fresh and seasonal. The menu describes itself as “Swabian cuisine with a global outlook” – regional foundations meet international ideas, the familiar meets the surprising. This is not a rigid tradition; it’s a living one.
Expect a concise, well-edited menu. Starters include a house-cured salmon in herb crêpe with lamb’s lettuce, or a roasted tiger prawn on mint-pea purée with beech mushrooms. Soups like a curried cappuccino of pineapple with a prawn skewer show the kitchen’s playful side.
The main courses are where Swabian classics shine. The Zwiebelrostbraten – roasted beef with onions – comes with homemade Maultaschen, hand-rolled Spätzle, and a salad. There is also a trio of veal (sweetbread, fillet, tongue) with Madeira sauce, and a duck breast in orange sauce with carrots and Schupfnudeln. A vegetarian tortilla with pepper-cream cheese and leaf salad is a lighter option.
Fish arrives as a fillet of skrei (Arctic cod) with herb crumble, pak choi, and basmati rice. Desserts range from a lime mousse and panna cotta torte to Adler’s dessert variation, plus an affogato and café gourmand.
The Adler is a family affair. The Rembolds describe their work as a calling, and the service team is equally engaged. The atmosphere is relaxed and genuinely welcoming, whether you are a local or a visitor to the Zabergäu wine region. The restaurant also offers a small menu for takeaway and catering.
The Michelin guide’s recommendation for 2026 recognizes the consistent quality and the clear, heartfelt cooking. For anyone seeking a true taste of Swabian cuisine in Brackenheim, the Adler is a place that rewards a visit.
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