Die „Adlers Feine Küche im Glas“ wächst
Three years ago, we launched the "Adlers Feine Küche im Glas" products. Since then, we have expanded the range and adapted it to the wishes of our guests
A conversation with David Lehmann, Chef de Partie at Hotel Adler Asperg
David Lehmann completed his training as a chef from 2002 to 2005 at the "Twee Linden" restaurant in Warnemünde. In September 2022, he joined the team at Hotel Adler Asperg as Chef de Partie.
Moritz Feichtinger, new chef at the Schwabenstube
The 26-year-old chef and restaurateur will give the gourmet restaurant new impetus and continue the Adler's traditional cuisine.
Michelin star ! 2024
With pride and joy, the entire Adler team celebrated the fact that the restaurant once again retained its Michelin star for 2024
2023: an eventful year
Over the past 355 days, we have worked hard, shared and gathered many experiences with our guests. Behind these milestones and figures is a dedicated team and, above all, the support and loyalty of our guests. We wish you a Merry Christmas and a great New Year.
A conversation with Gabriela Bustamante, breakfast fairy at Hotel Adler Asperg
Gabriela Bustamante comes from Mexico City. There she trained as an executive secretary and worked in the profession in various companies. She moved to Germany with her family in 2010, whereupon she began her professional career in the hotel and restaurant industry four years later. She has been one of the breakfast fairies at the Hotel Adler in Asperg since 2017.
Yellow peper soup in Autumn
Although many people classify the pepper as a vegetable, it is a fruit according to the botanical classification. It contains potassium, magnesium, zinc, as well as vitamins A, B and C. For the beginning of autumn, we invite you to cook and enjoy a soup with yellow peppers according to the recipe of our chef, Max Speyer.
The Adler team is ready for any event
Events, receptions, wine tasting sessions, annual general meetings,...the Adler Team is ready for any occasion. In recent weeks, it has demonstrated its hosting and organisational skills.
On 16 October, the team was on the road twice as caterers. One of them was for a dinner at an event at the German Literature Archive in Marbach.
