Adler - Gourmetrestaurant

Rating: 16
Author: Gault&Millau

Adlerstraße, 77933 Lahr/Schwarzwald, Germany

16/20
Remarkable Restaurant

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1 PHOTOS

Chef: Daniel Fehrenbacher
Cooking: French | Gastronomic | International | Local | Vegetarian
Services: Accommodation | Garden | Private Parking | Terrace
Style: Elegant | Romantic | With friends

Gault&Millau's review 2025

The gourmet restaurant in modern Black Forest style promises its guests an enjoyable evening as soon as they enter, the nimble, attentive service leaves nothing to be desired. The menu offers a range of delicious-sounding dishes, which can either be ordered individually à la carte, or can be combined by guests to create a 4- to 9-course menu in any selection. Gourmets also choose the cheese from Maître Affineur Waltmann from Erlangen. Three very different amuses-bouche open the menu - small, fine, tasty. Carried by a citrusy spicy note, the tuna tartare convinces with a refreshingly fine aroma of its own and the hint of white almonds. Daniel Fehrenbacher (trained at Haeberlin and Ducasse) also shows true craftsmanship in the further course of the menu. The roasted duck liver tops with a perfect consistency and an unusual garnish of creamy ice cream and strawberries. The change to the first-class poached sole with a finely spicy cuttlefish crust that floats on a bouillabaisse broth succeeds excellently. Cockles and octopus give discreet maritime signals. A huntsman's salvation for the saddle of venison. Without frills, firm in the bite, yet smooth and juicy, the meat melts in the mouth, Douglas fir plays around the game, the Pomme Maxim gives crunchy crisp. And then the desserts! Pineapple ragout and coconut ice cream, in the pre-dessert the refreshment and the cut to the salty aspects of the first courses succeed. A melty, full-bodied mouthfeel conjures up for the finale of the cooked rhubarb, sour cream, meringue and wood sorrel. The wine list is based on local greats, it is manageable, well-stocked and accommodating in pricing. It is easy for the busy sommelier to respond to the wishes of his guests. He recommends surprises by the glass and also advises competently on the desire for suitable individual bottles. Vegan and vegetarian dishes and menus on request.