A conversation with Julia Ade, restaurant manager at the Schubart Stube.
Julia Ade is a trained chemist, but grew up with a passion for gastronomy through her father. Her dream was to become a chef. She ran her own restaurant for five years and, was appointed manager at the Schubart Stube in May 2021.
A conversation with Patrick Schuster, restaurant manager at the Tapas Bar Aguila
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.
A conversation with Christian Heller, hotel manager at the Adler Asperg
Christian Heller has been working at the Hotel Adler Asperg since 1997. First, he completed an apprenticeship as a cook with an additional qualification at the Förderer von Hotellerie und Gastronomie (FHG e.V.). After completing a degree at the Dualen Hochschule Baden-Württemberg in 2003 with a focus on hotel and catering management, he made a career at the Adler Asperg. In March 2022, he was promoted from deputy manager to hotel manager.
New vegan dishes at Adler Asperg
Due to the increasing demand for vegan dishes, we have recently introduced vegan dishes in the tapas bar "Aguila". In the Schwabenstube, our gourmet restaurant, we now offer a vegan menu with three or four courses.
A conversation with Christian and Dr. Dory Ottenbacher, managing partners at Adler Asperg
Christian and Dr. Dory Ottenbacher are the 4th generation of the Ottenbacher family at Adler Asperg and have managed the hotel and restaurants in Asperg since 1998.
A look at our guestbook...LePrince
The Dutch singer LePrince stayed in October at our hotel.
To the next 125 years of the Ottenbacher family at the Adler Asperg!
In 2022, we have celebrated the 125th anniversary of the Ottenbacher family at the Adler Asperg with our guests. Now that the year is coming to an end, we would like to look back on the anniversary year.
How about a fruit bread for breakfast?
The fruit bread from the recipe of our culinary director, Jörg Burghardt, is a healthy and nutritious alternative for breakfast. Cinnamon, vanilla and gingerbread spice give the fruit bread the characteristic smell and taste of Christmas. At the same time, it is also suitable for coeliacs and lactose intolerant people.
