The story
In the heart of the Pfälzer Weinstraße, a historic Landhaus welcomes guests with a mix of cozy tradition and contemporary ease. At Admiral, the atmosphere is relaxed, the smile genuine, and the kitchen driven by clear purpose. Chef Holger Stehr works in a French-based style that balances lightness and curiosity with precise craftsmanship. His modern cuisine is defined by clarity of product and flavor, yet open to a world of aromas that give each dish a distinct signature.
Sommelière Martina Kraemer-Stehr matches this with an animated wine list of over 400 labels, focusing on regional talent while exploring international classics. Her pairings are designed to complete the experience, not just accompany it.
The tasting menu unfolds in five to eight courses, each telling its own story. Starters like cured hamachi with roasted leek vinaigrette, cucumber, salicorn, and iced carrot, or French foie gras as terrine and ice with coffee, quince, and hazelnut, set the tone. A souffled free-range egg with soy sauce, pak choi, and pork from Schwäbisch-Hällisch follows, before Canadian lobster with kohlrabi, Thai basil, and yuzu, or wild sea bass with a powerade gel, lemon escabeche, and crunchy kombu. Main courses offer a choice of rosé-cooked beef from Jack Creek or Label Rouge guinea fowl supreme with morels, celery, and a cumin crispbread. A sweet interlude of rice cake, mango, and Tom Kah ice leads to a finale of pomelo with Madagascar vanilla, white chocolate, and verbena kombucha sorbet.
The menu adapts to the day – Sunday lunch is served in four, five, or six courses. Guests can also add a cheese course from a local Kempten dairy.
This careful, ingredient-driven approach earned Admiral a Michelin star – a nod to the high quality cooking that defines the restaurant. The kitchen’s honesty and natural focus shine through every plate. For those seeking a deeper escape, a single guest room in the sandstone pavilion offers quiet comfort right next to the restaurant, ideal for a culinary pause surrounded by nature.
Recognition
Ambience
Details
History
High quality cooking
In the town center lies the stylish restaurant, housed in a historic 18th-century hunting lodge. Here, Holger Stehr offers a creative, seasonally tailored menu and draws on flavors from around the world.
Concept Long a beloved classic in the Palatinate region, this country inn offers an evening menu of 5 to 7 courses alongside its attractive à la carte dishes. Sunday lunch features 4 courses. Culinary Style Holger Stehr navigates the culinary styles of world cuisine with skill and masterful craftsmanship: always a touch of crossover, occasionally classically French-based or regionally inspired. He pairs Norwegian langoustines with Japanese-style bouillabaisse and green beans, serves zander with kale and a bergamot beurre blanc, and presents Miéral chicken leg with white polenta and parsley root. Exceptional! Wine Hostess Martina Stehr always selects the perfect wine; you can rely completely on the advice of this experienced sommelier. Atmosphere Cozy inn ambiance with modern accents. Conclusion A relaxed dining experience that is always worth the detour.
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