Jacobi

Jacobi opened in December 2022 in the heart of Freiburg’s old town as a fine-dining restaurant. Under head chef Christoph Kaiser the team—Cedrik, Stephan, Denis and Yasmina in the kitchen, with Sebastian and Leon front of house—focuses on craftsmanship, close partnerships with local producers and attention to detail. Jacobi emphasises respectful, environmentally minded sourcing and works with small farms and regional winemakers. Since opening it has earned a red MICHELIN star and a Green Star for sustainability, two red toques from Gault&Millau, seven Gusto pans and a white star from the Star Wine List. Guests receive carefully curated drink pairings with and without alcohol and an evolving menu that changes with availability and seasonality. The interior is modern within the historic Altstadt and includes a large kitchen window that provides an open-kitchen view. Seating is intimate, with velvet-upholstered orange chairs and communal tables that encourage wine and conversation. The cuisine is contemporary fine dining focused on regional, seasonal produce from South Baden. The kitchen pairs precise technique with local ingredients to produce changing, detail-oriented dishes. Christoph Kaiser is head chef. Specialties include a seven-to-nine course seasonal tasting menu; catfish with cauliflower and hazelnut; venison with chervil root and beetroot; house-made sourdough, focaccia and regional breads; a Saturday schnitzel lunch (Wienerschnitzel); a four-course Carte Blanche menu; and wine pairings that feature small regional producers.