The story
Schwarzer Adler at Badbergstraße 23 in Vogtsburg holds one Michelin Star (2026) for its Badische and classic French cooking. The inn is the Stammhaus of the Franz Keller family, who have farmed vines, kept house and traded wine in the Kaiserstuhl for generations.
Head chef Christian Baur carries a long culinary tradition, and young Konstantin Keller now works alongside him. The French kitchen here is classical with modern touches, which earned four Kochlöffel (2026) from the Schlemmer Atlas. A tasting menu is offered, as are contemporary takes on à la carte dishes from Baden and French haute cuisine.
Foie gras terrine has a loyal following. So does braised oxtail with pan-fried duck liver, and pigeon from Theo Kieffer served with salmis sauce. The truffled Bresse chicken is baked in a sea salt crust or cooked sous-vide.
The list is unusually extensive, and Der Feinschmecker ranks it among the best in Germany. The family's own winery sits at the heart of it, backed by a wine trade that has dealt mainly in the great wines of France for over a century. The dining room is wood-paneled and elegantly set, with classic table culture. A hotel with its own rooms is part of the same house.
Recognition
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Details
History
High quality cooking
In this traditional inn, which is part of the Franz Keller winery, excellent food and an extensive wine list are a given. The cuisine is classically French with modern touches.
Concept Legendary family-run gourmet restaurant in the Kaiserstuhl region, offering not only a tasting menu but also contemporary interpretations of à la carte dishes from classic Baden and French haute cuisine. Culinary Style Head chef Christian Baur carries a heavy culinary tradition on his shoulders, but is now supported by the young Konstantin Keller. The restaurant, which enjoys cult status, has been the meeting point for discerning food lovers and wine enthusiasts for decades. They always look forward to the exquisite foie gras terrine, braised oxtail with pan-fried duck liver, Theo Kieffer's pigeon with salmis sauce, and of course the truffled Bresse chicken baked in a sea salt crust or cooked sous-vide. Wine This remarkably extensive selection is among the best in the entire country, where enological dreams come true. Atmosphere Classic table culture in an elegantly set, wood-paneled dining room. Conclusion One should certainly dine and drink here at least once in a lifetime.
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