The story
In December 2022, a group of passionate individuals came together in Freiburg’s historic Altstadt to create something new. Under the leadership of Christoph Kaiser, the Jacobi team—Cedrik, Stephan, Denis, Yasmina, Sebastian, Leon, and Chris—opened a restaurant that puts the region of Südbaden front and center. Their shared love for gastronomy and the area’s remarkable agricultural diversity drives everything they do.
The kitchen works with partners who treat nature with respect, letting the ingredients speak for themselves. The result is a modern, seasonal tasting menu of seven to nine courses. A recent example begins with beetroot, elderflower, and hemp, moves through catfish with asparagus and kale, and finishes with rhubarb, ginger, and chocolate. The menu changes daily based on availability, and a wine pairing—both alcoholic and non-alcoholic—is offered alongside.
Guests can watch the chefs at work through a large kitchen window, bringing the energy of the kitchen into the dining room. On Wednesdays and Thursdays, à la carte dishes and a smaller Carte Blanche menu are also available. Saturday lunch features either a surprise menu or, on the last Saturday of the month, Wiener Schnitzel and bistro plates.
The Michelin Guide awarded Jacobi its first star in 2024, alongside a green star for the team’s commitment to sustainable gastronomy. The recognition has been reaffirmed in the 2025 and 2026 editions. The dining room, led by Sebastian and Leon, is designed to make guests feel welcome from the moment they arrive, with careful attention to service and wine selection. A private room is available for groups.
Recognition
Ambience
Details
History
High quality cooking
It used to be a traditional inn, but now it is a chic fine-dining venue – located in the Schwarzwälder Hof in the city center. The regional ingredients determine the menu, which features up to seven courses.
Concept A 7-course menu, expandable to 9 courses. On Wednesdays and Thursdays, a more affordable Carte Blanche menu, along with à la carte options for light bites. Culinary Style Christoph Kaiser is dedicated to modern haute cuisine crafted from regional and sustainable ingredients. Together with his wife Lina Ory, he plants, forages, and ferments fruits, herbs, and vegetables year-round at the Kaiserstuhl, forming the foundation for some of the incredibly creative and multifaceted dishes. The venison loin is served with a porcini mash, while celery accompanies it as ravioli, roulade, and a velvety purée, alongside cherry gel and beech nut croquant. Local lamb is paired with tomato and the Argentine herb sauce chimichurri. A sophisticated finale features poppy seed, shiso, and plum combined in a variety of textures. Wine Lina Ory curates a wine list of over 300 selections, with a focus on South Baden wines, including numerous natural wines. An extensive selection of biodynamic wines. Atmosphere Mahogany and light wood create a surprisingly classic setting for a young, passionate team. Guests are addressed informally. Verdict Exciting cuisine made with heart and a keen desire to surprise.
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