Drexlers

The story

Drexlers in Freiburg: Seasonal Fine Dining with a Michelin Green Star

Where Regional Roots Meet Global Flavours

In Freiburg, Drexlers is a restaurant with a clear conviction: cooking that is rooted in the region yet open to the world. The kitchen, led by chef Mario Fuchs, draws on the traditions of Baden and the finesse of the Mediterranean, while allowing international accents—such as those from Asian cuisine—to flow in with intention. Every dish is built on clarity of flavour and respect for the ingredient.

Since 2020, that commitment has deepened. The team works with a focus on quality, sustainability, and origin, sourcing regional products—preferably organic—from producers they know personally. Wild herbs from the surrounding area and carefully crafted ferments enrich the menu according to the season, and pasta is always made in-house. Their dedication earned them the Michelin Green Star in 2025, an honour that reinforces their philosophy of responsible, passionate cooking.

A Menu Driven by the Season

Drexlers offers a seasonal menu in four, five, or six courses, with an optional wine pairing selected to complement each course harmoniously. On Fridays and Saturdays, guests enjoy the full tasting experience; on Mondays and Thursdays, individual courses from the menu are also available à la carte. The kitchen lets the market and the season decide, so the menu is never fixed but always evolving.

A sample six-course classic menu might begin with an amuse-bouche, followed by house-made coppa from Mangalica pork, a Reblochon foam with mushrooms, duck ramen, brook trout from a local fish farm, guinea fowl two ways, and a dessert of apple, hay ice cream, and crumble. A vegetarian version, equally thoughtful, substitutes ingredients like tofu, spinach gnocchi, and braised king oyster mushrooms.

The People Behind the Table

Ralph Schmidt, the wine specialist and co-owner, curates the wine list with a personal touch. His selection includes classic regional bottles as well as distinctive finds from France, Italy, the USA, and beyond—each chosen to elevate the meal without overpowering it. Chef Mario Fuchs, whose path led through kitchens in Freiburg, Italy, Berlin, and Müllheim, found in Drexlers the freedom to shape a cuisine that is both straightforward and refined, where wine and food come together in natural balance.