Mouthwatering delights for gourmets

Our family-run gourmet restaurant Schwabenstube invites you to enjoy its creative cuisine in a 170-year-old half-timbered building. Enjoy the very best of regional and international dishes in a luxurious ambience. Taste the sophisticated delicacies prepared by our star-rated chef in a familiar and cosy atmosphere. For four generations now, with friendly service and outstanding cuisine, we have been ensuring that you feel at home in the Adler Asperg and that you can devote your attention entirely to enjoying every aspect of life here. 

Impressions

adler_asperg_speisen_1.jpgRestaurant Schwabenstube in the Hotel Adler Asperg near Ludwigsburgadler_asperg_speisen_2.jpgRestaurant Schwabenstube in the Hotel Adler Asperg near LudwigsburgRestaurant Schwabenstube in the Hotel Adler Asperg near Ludwigsburgadler_asperg_speisen_6.jpgRestaurant Schwabenstube in the Hotel Adler Asperg near Ludwigsburgadler_asperg_speisen_7.jpgadler_asperg_speisen_10.jpgRestaurant Schwabenstube in the Hotel Adler Asperg near Ludwigsburgadler_asperg_speisen_11.jpgRestaurant Schwabenstube in the Hotel Adler Asperg near Ludwigsburg

Menu

  • Our aperitif recommendation
    Cocktail with sparkling wine
    Elderflower-quince syrup with sparkling wine
    11,– €
    Cocktail without alcohol
    9,50 €
    Prisecco
    Manufaktur Geiger (alcohol free)
    7,– €
  • Adler Menu
    Roasted foie gras
    with autumn truffles, Banyuls, marinated plums and fresh brioche
    White sturgeon
    fresh from the smoker, with ponzu broth, pickled white radish, sea asparagus, beluga lentils and caviar
    Duo of US Angus Beef
    Oxtail ragout and flank steak with pepper-plum glaze, root vegetables and gratin in a crispy coating
    Elderberry & Lavender
    Lavender honey mousse with sorbet of elderflowers, Valrohna`s tulacalum chocolate and sugar beet espuma
    as 4-Cours
    130,– €
    as 3-Cours (without foie gras)
    100,– €
  • Vegetarian menu
    Autumn leaf salads
    with black vinegar dressing, pumpkin, rose hip bread, Belper Knolle and pickled rape blossom
    Cream of Piedmont hazelnut
    with autumn truffle, Banyuls, marinated plums and fresh brioche
    Green pumpkin Gnocchi
    with porcini, young herb spinach and parsley velouté
    Sorbet variation
    als 4-Gang Menü
    69,– €
    as 3 course menu (witout hazelnut cream)
    59,– €
  • House Classic Menu
    Swabian “Flädlesuppe”
    Beef broth with pancake strips and chives
    Zwiebelrostbraten of dry aged beef saddle
    with green beans, melted onions and homemade swabian pasta
    Pink peppercorn Crème Brulée
    with cassis sorbet, roasted oats and fresh seasonal fruit
    as 3-Cours
    65,– €
  • Soup
    Chanterelle essence
    with chanterelle dumplings and foie gras
    15,– €
    Bouillabaisse
    with gourmet fish, a sandwich of roasted bread, brandade, Piquillo pepper and sauce rouille
    19,– €
  • Starters
    Foie gras terrine
    with autumn truffles, Banyuls, marinated plums and fresh brioche
    35,– €
    Autumn leaf salads
    with black vinegar dressing, fried mushrooms, pumpkin, rose hip bread, Belper Knolle and pickled rape blossom
    16,– €
    Fried scallops
    with young carrots, Guanciale, roasted pine nuts and sea buckthorn essence
    32,– €
    White sturgeon
    fresh from the smoker, with ponzu broth, pickled white radish, sea asparagus, beluga lentils and caviar
    34,– €
  • Main course
    Zwiebelrostbraten of dry aged beef saddle
    with green beans, melted onions and homemade swabian pasta
    42,– €
    Black feathered chicken
    with celery puree, cream spinach, fried porcini, autumn truffle and chestnuts
    45,– €
    Secreto of acorn-fed Iberico
    with Verjus, fried apple, pointed cabbage, white beet, roasted hemp and sour cream dumplings
    48,– €
    Duo of US Angus
    Oxtail ragout and flank steak with pepper plum glaze, root vegetables and gratin in a crispy coating
    48,– €
    Breton turbot
    with green pumpkin gnocchi, porcini, young herb spinach and parsley velouté
    44,– €
    Half Lobster Thermidor
    with potato leaf salad puree and Beurre Noisette
    48,– €
  • Dessert
    Elderberry & Lavender
    Lavender honey mousse with sorbet of elderflowers, Valrohna`s tulacalum chocolate and sugar beet espuma
    21,– €
    Pink peppercorn Crème Brulée
    with cassis sorbet, roasted oats and fresh seasonal fruit
    18,– €
    Sorbet variation
    with fresh fruits
    17,– €
    Cheese
    from the Fromagerie Tourrette Strasbourg
    22,– €
    Chocolate Tarte
    with poached pears and Madeira gel
    19,– €
  • 185,– €
    185,– €
    90,– €
    90,– €

Opening times

Wednesday to Saturday from 6.30 pm to 11.30 pm
Closed Sunday, Monday and Tuesday.

We are looking forward to your visit. Please make your reservation

by calling +49 (0)7141 26 60 0 or sending a mail to info@adler-asperg.de

Marco Hünicke | Restaurant Manager
Your Contact Person
Marco Hünicke
Restaurant Manager


Phone: +49 (7141) 26 60-0
 Restaurants  Aguila ⇨ 
Book a table
+ Book a room

This website uses cookies to provide you with the best possible service. By continuing to use the website, you consent to the use of cookies.More information