Schwarzer Adler

Schwarzer Adler presents a contemporary interpretation of classic Badisch‑French cuisine, combining regional Baden traditions with French technique. The restaurant forms part of the Franz Keller estate — a family of vintners, hosts and wine merchants deeply rooted in the Kaiserstuhl — and dining there is framed by the estate’s long winemaking tradition. The estate emphasises wines with expression, finesse and a clear sense of terroir as companions to food, highlights sustainable viticulture and cellar work including organic fertilisation, mechanical soil cultivation, cover cropping and yield reduction to ensure vineyard quality, and longstanding family wine‑trading activities with a century‑spanning commitment to French and Burgundian wines underline its identity; Schwarzer Adler holds a one‑star Michelin rating. The restaurant sits within the terraced Franz Keller estate where architecture and nature are deliberately merged: earth‑embedded structures, green roofs and a gravity‑assisted approach integrate building and landscape. The design supports calm, climate‑controlled production spaces and sustains an elegant atmosphere. The kitchen offers a refined take on Badisch‑French dishes, emphasising fine regional ingredients and close pairing with the estate’s expressive Burgundian and French wines. The menu philosophy stresses classical technique interpreted in a modern way.