Patrick Schuster started his apprenticeship as a hotel manager in September 2016 at the Adler Asperg. During his last year of apprenticeship, he got the opportunity to manage the Schubart Stube on Hoher Asperg. After a short period as deputy banquet manager, he was promoted to restaurant manager of the renovated Aguila in 2021.

What is it like to run a tapas bar in a small town?

The Aguila reopened after its renovation and the pandemic in 2021. At the beginning it was difficult to get the business going, but after a few months business was good. The certification as one of the "Restaurants from Spain" of the Spanish Foreign Trade Institute helped us in the process. The "Spanish Evening" we organised for the 125th anniversary of the Adler Asperg drew the attention of many potential guests to our restaurant. In the meantime, we are very well attended and proud to say that we have many regular customers. 

What do you like about your job? 

There are many aspects that I like about the restaurant business. I like being the host, whether at home or at work. I also like working with people. Offering a guest the right wine to go with the food they ordered is one of my favourite tasks. 

Aguila is not only a Spanish restaurant, guests can look forward to some cocktails there.  How does the Aguila differ from the other restaurants in the Adler Asperg?

The Aguila offers a more relaxed atmosphere than the other restaurants in the building. You also eat differently because the guests share the tapas. We organise a varied programme of events with beer and wine tastings, or Spanish evenings. On the evening of 12 May, the next "Spanish Evening" will take place, where our guests can enjoy themselves with delicious tapas, wines and live Spanish music. 

Where do the guests of the Aguila come from? 

Most of our guests come from the Ludwigsburg region. The most important thing for us is that they feel comfortable with us, no matter where they come from.

What are your favourite dishes and cocktails on the menu?

I have a few favourite dishes like the calamari, the "tortilla", the croquettes and the "Jamón Ibérico". I'm looking forward to the new omelette in the menu in September.

Regarding the cocktails, I like the Double Trouble and the Aperol Sour Twist because they are sour. The Schuster, a creation of my own, also tastes very good. 

What news will you be introducing at Aguila for the new season?

The Aguila will close from the end of May until September. Meanwhile, we will open the summer terrace and the restaurant RichardZ in the evenings as well. After the summer break, we will present a new menu and also a new beer from Esele.