The story
Adler, at Reichenbacher Hauptstraße 18 in Lahr, holds a Michelin star for 2026 and runs a modern French kitchen built on Baden ingredients. The family-run hotel restaurant sits in the Black Forest, a few minutes from Lahr's centre.
Daniel Fehrenbacher leads the kitchen and the house, which Schlemmer Atlas credits with 150 years of family tradition in the Black Forest. The cooking follows the seasons and draws on Baden-French haute cuisine. Guests can choose a tasting menu of four to nine courses, or order three starters and two desserts instead.
Duck liver terrine with fig and port wine is a signature. The same duck liver reappears in the Lièvre Royale, wild hare in its blood sauce, served with parsley root and mushrooms. Turbot arrives with crisp fried sweetbread, a little egg yolk and caper acidity.
The dining room is warmly lit, with colourful artwork, soft red chairs and snow-white tablecloths on deer-brown tables. The cellar holds around 300 selections, many of them premium wines from Baden and France, and sommeliers Kerstin Fehrenbacher and Jochen Hünd guide guests together. The Chef's Table seats up to three people, with around 15 courses, matching wines and a view of the kitchen at work. It cannot be prepared as a vegetarian menu.
Recognition
Ambience
Details
History
High quality cooking
150 years of family tradition in the Black Forest. A modern ambiance with bold colors, natural wood, and stylish lighting provides the backdrop. Turbot, venison, and foie gras complete the picture.
Concept Fine dining in a family-run establishment with an attached hotel. À la carte and a tasting menu with 4 to 9 flexibly selectable courses – you can also order three appetizers and two desserts. Culinary Style Seasonal Baden-French haute cuisine. A classic is the refined duck liver terrine with fig and port wine. The duck liver later reappears as one of the components of the Lièvre Royale, wild hare in its blood sauce, considered a masterpiece of French game cooking, and served at the "Adler" generously accompanied by parsley root and mushrooms. Perfectly cooked turbot pairs beautifully with crisply fried sweetbread, finished with a hint of egg yolk and subtle caper acidity. Wine 300 selections featuring numerous premium wines from Baden and France. Sommeliers Kerstin Fehrenbacher and Jochen Hünd provide expert guidance as a team. Atmosphere Colorful artwork hangs in the warmly lit dining room. The chairs are upholstered in a soft red, complemented by snow-white tablecloths on classic deer-brown tables. Friendly and heartfelt service. Verdict Relaxed hours with exceptional cuisine.
The traditional Allgäu house from 1574 features four charming rooms plus a terrace by the fountain. What could be more inviting than settling in comfortably for some Maultaschen or onion roast beef?
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