The story
Hirschen, at Hauptstr. 69 in Sulzburg, is a family-run inn where Douce Steiner cooks classic French food with a seasonal bent. It holds two Michelin stars in the 2026 guide.
Steiner took over the restaurant from her father, Hans-Paul Steiner, and her husband Udo Weiler works beside her in the kitchen. Der Feinschmecker named her its Chef of the Year for 2025. Her style is French and refined over many years, with a few quiet nods to the Badische region around it.
One signature is a foie gras mosaic with Sauternes jelly, mirabelle plums and chips of Jerusalem artichoke and salsify. Another is warm Scottish wild salmon with potato foam, lemon tea and an Imperial caviar fond. The current Menu Douce follows the season, with truffled Bresse poularde in a Périgord truffle bouillon and monkfish paired with Breton lobster. A dish listed as a homage to HPS recalls her father.
Her daughter Justine Steiner runs the wine service, with around 500 selections. The dining room seats 30, with artwork on white walls and small decorative touches on each table. Aperitifs are served in the courtyard or in the Vogesenstube, and the inn also has nine guest rooms.
Recognition
Ambience
Details
History
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.
In the elegant dining rooms, Black Forest trout and wild game burgers are served. The family-friendly atmosphere and the time-honored culinary tradition spanning over 400 years are highly appreciated.
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