In the middle of the action and experiencing everyday cooking up close - on 24 November 2024, it was that time again: our traditional kitchen party attracted 160 gourmets to the Adler to celebrate an incomparable culinary experience together with top chefs and first-class winemakers. We have been inviting you to this unique event in our kitchen for 25 years and it was a complete success once again!

At our legendary kitchen party, our guests have the special opportunity to be right there in our kitchen and look over the shoulders of our top-class chefs. From the preparation to the final plating, they were able to experience the creation of culinary works of art up close. A special highlight: our guests collected their plates directly from the chefs in the kitchen and were able to become part of the action themselves - a mixture of self-service and up-close interaction with the top chefs! The various wine stands provided the perfect accompaniment to every dish, expertly recommended by selected winemakers.

The evening began with a sparkling welcome aperitif from the Jürgen Ellwanger winery. In keeping with this, the Deutsche See impressed with an oyster bar and plant-based oysters from Koppert Cress "Kräuter & Salate".

Then the culinary spectacle really got going: outstanding chefs who spoilt us with their extraordinary creations provided unforgettable moments of pleasure: Antonio Amer Baque from the two Michelin-starred restaurant "Facil" in Berlin spoilt the guests with yellowfin mackerel, Gillardeau oyster, green papaya and rice vinegar. Julius Reisch from the Michelin-starred "Oberschwäbischer Hof" in Schwendi served Swabian vitello trota with radishes, garden cress and Dietenbronn trout - a tribute to regional cuisine. Christoph Ebner, whose restaurant "180 Degrees" has been awarded two Michelin stars, brought a highlight of modern cuisine from Tallinn: Pumpkin gyoza with pear, yeast and caraway. Matthias Brenner from the "Cuvilliés" brasserie in Munich presented chicken from the Seepointer Hof with herb mousseline, bitter salads and goulash juice - a sophisticated interpretation of traditional poultry. Kay Lurz from "Oettinger's Restaurant" in Fellbach, which has a Michelin star, impressed with cod and veal head, served with sherry beurre blanc, pumpkin and bronze fennel. Jason Grom, head chef at his Michelin-starred restaurant "die burg" in Donaueschingen, impressed with ox cheek, beetroot, radicchio and blueberry vinegar. Our chef Moritz Feichtinger from the Adler Asperg prepared two kinds of veal with carrot, oat root and Andean gold - a creation that impressed with its elegance and craftsmanship. Jörg Burghardt also served a heavenly dessert from Adler Asperg: passion fruit cakes with pear and basil. The Adler trainees conjured up delicious sweets from the sugar kitchen. A highlight at the end was the cheese from Fromagerie Tourrette from Strasbourg.

Our partner winemakers from various regions of Europe provided the perfect accompaniment to each creation with their wine recommendations. The Köbelin winery from Baden, Viniberica from Spain, the Philipp Kuhn winery from the Palatinate and Consigliovini from Italy ensured perfect wine enjoyment. Refreshing Selters mineral water, s'Eseles beer from the mountain and aromatic coffee specialities from HEIMBS rounded off the offer.

A big thank you to all the chefs, partners and guests who once again made this evening an unforgettable experience! We are already looking forward to the Kitchen Party 2025, so if you want to be there, make sure you book your place in good time so you don't miss out on this November highlight.