The story
In the quiet town of Sulzburg, near Müllheim, the Hirschen is a family-run restaurant where chef Douce Steiner defines her own path. She is Germany’s only female chef to hold two Michelin stars, and in 2025, Der Feinschmecker named her “Köchin des Jahres” (Chef of the Year), praising her cooking as “zum Niederknien!” – to kneel for. Gault & Millau awarded her the same title in 2023. These accolades are earned through cooking that is both precise and personal.
The philosophy here is simple: “Geschmack Pur – Natürlich und unverfälscht” (Pure Taste – Natural and Unadulterated). Steiner’s kitchen is driven by a deep respect for ingredients. Her seasonal cuisine is a study in clarity, a modern, exacting style that finds its own accents. A classic bouillabaisse, for example, is rethought with mango as an unexpected, balancing note.
The menu, called “Menu Douce,” changes with the season. A recent winter edition features a Wagyu beef slice with verbena pepper and grilled scallops on a Williams pear jus, followed by a green parsley ravioli with magnolia aromas. The main course offers a choice: a Bresse chicken truffled with Périgord truffle and topinambur, or a poached bison filet with foie gras under a celery leaf. The meal concludes with a dessert surprise of pineapple, palm hearts, and pandan, or Valrhona chocolate with apple and black truffle. A dedicated truffle menu is also available, showcasing the black Périgord variety in dishes from scallops to chocolate.
The atmosphere is one of unhurried pleasure. Guests are welcomed to begin their evening with an aperitif in the charming inner courtyard or the Vogesenstube before moving to the dining room. Steiner’s own words capture the spirit: “Glück ist, wenn der Verstand tanzt, das Herz atmet und die Augen lieben” – happiness is when the mind dances, the heart breathes, and the eyes love. At Hirschen, that feeling is served with precision and warmth.
Recognition
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Excellent cooking
Concept Douce Steiner, who took over the restaurant from her father, is the grande dame of haute cuisine in Germany and "Gourmet Chef of the Year 2025". In the Markgräflerland region between Freiburg and Basel, the inn with nine rooms is a shining star on the gourmet scene. By her side at the stove stands her husband, Udo Weiler. A menu. Culinary Style Her style is classically French, perfected over the years: foie gras mosaic with Sauternes jelly, mirabelle plums, tiny bites of pan-seared foie gras, chips of Jerusalem artichoke and salsify, celery fond – effortless classicism, a tribute to the cuisine of Hans-Paul Steiner. Served warm and cold, it offers a brilliant example of the intense flavor enhancement provided by dried vegetable chips. A warm slice of Scottish wild salmon accompanied by potato foam, lemon tea, mini potato croutons, and an Imperial caviar fond – a highly captivating symphony of flavors that seem to embrace one another, so effortlessly delicious. Elegance cannot be plated any more beautifully. Wine Daughter Justine Steiner passionately oversees the wine service, offering 500 selections to choose from. Atmosphere Cozy ambiance featuring vibrant artwork on white walls and charming decorative touches on the tables. 30 seats. Conclusion Indulgent yet precise French haute cuisine, flawlessly presented on the plate.
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