The story
Jacobi is a modern fine dining restaurant in Freiburg at Herrenstraße 43, in the old town, and it holds one Michelin star (2026). The kitchen cooks a seasonal, seven-course menu built on South Baden produce, with the Michelin guide recognising its high-quality cooking.
Christoph Kaiser leads the kitchen, which works with regional and sustainable ingredients. Together with his wife Lina Ory, he grows, forages and ferments fruit, herbs and vegetables through the year at the Kaiserstuhl. The menu runs to seven courses and can be extended to nine, and it changes with daily availability.
Venison loin arrives with porcini mash, while celery appears three ways: as ravioli, as a roulade and as a velvety purée. Cherry gel and beech nut croquant complete the plate. Local lamb is paired with tomato and chimichurri, and the finale brings poppy seed, shiso and plum in several textures.
Mahogany and light wood give the dining room a classic look, while the young team keeps the mood relaxed by addressing guests informally. Lina Ory selects more than 300 wines, with a focus on South Baden and many natural and biodynamic bottles. A large kitchen window lets guests watch the cooks at work.
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.
Location
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