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
    Winter-Cocktail:
    Orange-Armagnac with Sparkling wine
    9,50 €
    Winter-Cocktail (alcohol free)
    8,50 €
    Prisecco
    Manufaktur Geiger (alcohol free)
    7,– €
  • Adler Menu
    Glazed shank veal
    -braised in carrot juice- with bell pepper chutney, parsley and black garlic
    Monkfish raviolo
    with garden-herbs, citrus flavours and spelt
    Skrei ( winter cod )
    with baby spinach, finger limes, “Schüttelbrot” pasta and bouchot mussel cream
    Saddle of lamb with oriental flavours
    Pak Choi, chickpea Schupfnudeln and sesame crunch
    Rhubarb with pineapple and Ricotta
    as 5-Cours
    110,– €
    as 4-Cours (without monkfish)
    99,– €
  • Vegetarian menu
    Pickled carrot -baked in salt-
    with cardamom and lettuce hearts
    Cream soup of garden-herbs
    with spelt croutons
    Mosaic of mixed vegetables
    with semolina dumplings and Jerusalem artichoke foam
    Guanaja chocolate mousse
    with apricot lime sorbet
    as 4-Cours
    68,– €
    as 3-Cours (without soup)
    58,– €
  • House Classic Menu
    Beef consume
    with bone marrow dumplings and chives
    Dry aged roast beef
    with creamy sauerkraut, Lemberger onions and homemade Swabian pasta
    Crème brûlée
    with pomelo, coconut cream and green apple sake sorbet
    as 3-Cours
    58,– €
  • Soup
    Essence of tomatoes
    with tomato concassé and lovage oil
    8,50 €
    Soup of asparagus
    with fried diced shrimps
    10,50 €
  • Starters
    Mixed leaf salad
    with fried turkey strips, port wine jus and marinated asparagus
    32,– €
    Cold smoked salmon fillet
    wrapped in flavorful herbs with mousse of lentils and marinated cucumber rolls
    22,– €
    Swiss sausage salad
    of ham and Emmental cheese
    28,– €
    Mixed salad
    with marinated cherry tomatoes and cucumber
    29,– €
  • Main course
    „Dry aged“ roast beef with onions
    with home made Spätzle, onions soaked with port wine and swabian ravioli
    35,– €
    Calf’s liver „Berliner Art“
    with mashed potatoes, jus, roasted onions and glazed apple slices
    42,– €
    Duck breast - pink-roasted -
    with honey, finely sliced vegetables, fragrant rice and mild spume of curry
    42,– €
    Saddle of venison medallions
    with mixed spring vegetables, swirled in herbs, home made Spätzle, venison cream sauce and stirred cold cowberries
    39,– €
    Sea bream filet
    with asparagus risotto, young spinage leaves, braised cherry tomatoes and spume of parsley
    42,– €
    „Asperger asparagus roll
    Baked asparagus with honeyham in strips of pancake with hollandaise sauce
    36,– €
  • Dessert
    Strawberries marinated in Grand Marnier
    with soaked almond sponge cake and tonka bean zabaglione
    15,– €
    Crème brûlée
    with coconut sorbet and fruits
    15,– €
    Sorbet served three ways
    with fresh fruits
    17,– €
    18,– €

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

Summer 2019

Closed from 7 August until 3 September 2019

Reopens 4 September 2019           

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


Phone: +49 (7141) 26 60-0
 Restaurants  Brasserie 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