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
    Autumn coktail:
    Quince liqueur and sparkling wine
    9,50 €
    Autumn-Cocktail without alcohol
    8,50 €
    Prisecco
    Manufaktur Geiger (alcohol free)
    7,– €
  • Adler Menu
    Tuna and kingfish
    cureded with citrus flavours, smoked fish mousse, Verbena and caviar
    Pan seared foie gras
    with roasted parsley root, Porcini mushrooms, jus and blossom vinegar
    Pike perch
    with mushroom puree, baby spinach, Manioc, champagne sauce and parsley paste
    Corn fed duck breast
    with pumpkin gnocchi, Comté Espuma, pickled pumpkin, vegetarian bacon and purple curry
    Guanaja chocolate
    with plums, yuzu and muscovado sugar
    as 5-Cours
    110,– €
    as 4-Cours (without goose liver)
    99,– €
  • Vegetarian menu
    Burrata of water buffalo
    with pickled tomatoes, autumn leaf salads and vinaigrette of sunflower blossoms
    Essence of wild mushrooms
    with shaved mushrooms and parsley oil
    Pumpkin gnocchi
    with Comté-Espuma, pickled pumpkin, and purple curry
    Caramelized Celery
    with klarapfel sorbet, black walnut and wild red sorrel
    as 4-Cours
    68,– €
    as 3-Cours (without soup)
    58,– €
  • House Classic Menu
    Beef broth
    with bone marrow dumplings and chives
    Dry aged beef back
    with creamed sauerkraut, Lemberger onions and homemade swabian pasta
    Tonka bean cream brûlée
    with sorbet of Federweisser and marinated grapes
    as 3-Cours
    58,– €
  • Soup
    Essence of wild mushrooms
    with goose liver dumplings and parsley oil
    14,– €
    Lemon grass velouté
    with wild prawns, crispy rice, and Italian straw flower
    16,– €
  • Starters
    Pan seared foie gras
    with roasted parsley root, Porcini mushrooms, jus and blossom vinegar
    32,– €
    Burrata and Bresaola of water buffalo
    with pickled tomatoes, autumn leaf salads and vinaigrette of sunflower blossoms
    29,– €
    Tuna and Kingfish
    cureded with citrus flavours, smoked fish mousse, Verbena and caviar
    22,– €
    Pumpkin gnocchi
    with Comté-Espuma, pickled pumpkin, and purple curry
    28,– €
  • Main course
    „Dry aged“ roast beef with onions
    with home made Spätzle, onions soaked with port wine and swabian ravioli
    35,– €
    Fillet of beef
    with bread stubble mushrooms, parsnip purée, wild broccoli, radicchio and jus with green pepper
    42,– €
    Veal duo
    pink roasted back medallion and braised cheeks, with creamed spinach, potato cream and mustard fruits
    45,– €
    Corn Duck Breast
    with pumpkin gnocchi, Comté Espuma, pickled pumpkin, vegetarian bacon and purple curry
    38,– €
    Turbot fillet
    with mediterranean vegetable cassoulet, venus clams, saffron pasta and mussel foam
    39,– €
    Pike perch
    with mushroom puree, baby spinach, Manioc, champagne sauce and parsley paste
    42,– €
  • Dessert
    Red vineyard peach
    in Tartelette with Tahiti vanilla ice cream and salt lemon foam
    17,– €
    Caramelized Celery
    with apple sorbet, black walnut and wild red sorrel
    15,– €
    Tonka bean cream brûlée
    with fresh fruits
    17,– €
    18,– €
    Guanaja chocolate
    with plums, yuzu and muscovado sugar
    17,– €

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 ⇨ 
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