A conversation with Saskia Gruber, employee at the Schwabenstube

Saskia Gruber was born in 2001. After graduating from high school in 2019, she began her vocational training as a restaurant employee at the Hotel Adler Asperg. In 2022, she completed this training with an additional qualification and was recognised as the best trainee in the region by the Stuttgart Chamber of Industry and Commerce. She has worked at the Adler Asperg ever since.
What is your job at Adler Asperg?
I work at the restaurant Schwabenstube, which has a Michelin star. I also look after the restaurant wine list, the wine cellar and teach the trainees the basics of their vocational training.

What do you like most about your job?

Every day is different, I learn and experience something new, which I really appreciate. I also really enjoy working with wine. From March, I will be starting further training to become a sommelier with the Wine & Spirit Education Trust (WSET) Level 3 qualification to expand my knowledge of wines and other drinks. I'm really looking forward to this new field of work!

What do you think of the Adler Asperg wine cellar?
Our wine cellar has a wide variety of wine brands from countries such as Germany, France, Spain, Italy and the USA. Our focus is on regional wines, but we also have international classics such as Petrus and Château Mouton-Rothschild from France or Tignanello from Italy. For our guests, I recommend a Lemberger Réserve from Collegium Wirtemberg to accompany our roast beef with onions.
What is special about the Hotel Adler Asperg and its restaurants?
In my opinion, the special thing about the Hotel Adler Asperg is that there are various restaurants with different culinary offerings. Both hotel and external guests can choose between four restaurants with different menus and atmosphere.