The story
For over 25 years, the Keller family has run Adler Wirtschaft in Hattenheim, a restaurant rooted in a clear, uncompromising philosophy: “Vom Einfachen das Beste” – the best of the simple. This idea began in 1993 when Franz Keller (the elder) turned away from the excesses of star-gastronomy, recognizing that constant availability of “prime cuts” and industrial efficiency in animal husbandry came at a hidden cost. Today, his son, Franz Keller, continues that legacy with the same conviction.
The kitchen team, led by Franz Keller, sources ingredients with absolute rigor. There are no compromises on quality, whether for vegetables, fish, meat, or herbs. The restaurant controls the origin of nearly everything, and for more than a decade, they have raised their own animals at the Falkenhof in the Taunus. There, Charolais and Limousin cattle, “Bunte Bentheimer” free-range pigs, and Meissner rabbits grow on green pastures with natural feed. The respect for the creature is palpable: every part of the animal is used, from head to foot, in a tradition of honest craftsmanship.
The dining room feels like a proper home. Round oak tables, starched linen napkins, an old wooden floor, and a crackling open fire in winter create warmth and comfort. By candlelight in the evening, the space becomes especially inviting. On long, warm Rheingau summer evenings, guests spill onto the generous wine terrace or into the exclusive winter garden.
The atmosphere is one of focused enjoyment – no decoration for its own sake, no gimmicks. The idea is to offer intense, sensory pleasure through good food in all its variety and simplicity. That same clarity extends to the wine list, which draws on the region’s superb Riesling traditions, guided by an experienced sommelier.
Adler Wirtschaft serves classic, seasonal cuisine that has made it a fixture for connoisseurs across Germany. The restaurant’s Michelin Recommended status reflects the consistent quality of its “Adleressen,” a term that has become synonymous with honest, regional cooking far beyond the Rheingau. The menu changes constantly, built around what is best at the moment, and always paired with the right wine.
Behind the stove are more than 60 years of combined experience between father and son. The father was shaped by stints with Paul Bocuse, Michel Guérard, Eckart Witzigmann, and Gualtiero Marchesi; the son by time with Joachim Wissler, Carmelo Greco, and others. Together, they refine what it means to concentrate on the essential: the guest, good food, and the perfect glass of wine.
Recognition
Ambience
Details
Location
