The story
Restaurant Hirschen in Sulzburg anchors its reputation on French cooking treated as a personal discipline rather than a routine. Chef Douce Steiner frames her work around loving the craft, savoring the harvest, and respecting what the land provides. This mindset dictates the pacing of every service and the composition of each plate. Her commitment to this approach has secured repeated guide recognitions and maintained two Michelin stars through 2026.
Guests cross into a structure that has stood for more than five hundred years. Polished parquet floors and crisp white tablecloths establish a backdrop that feels equally rooted in history and contemporary comfort. Many visitors arrive early to sip drinks in the sunlit courtyard or settle into the wood-paneled Vogesenstube. The space encourages conversation without competing with the food.
The kitchen builds menus around regional waters and premium cuts, showcasing river zander and beef fillet alongside carefully prepared foie gras. Special evenings introduce rare ingredients to the forefront, such as black Perigord truffles matched with Taittinger champagne. These programs demonstrate how the team bridges classic French technique with deliberate sourcing. Every element follows the same principle of restraint.
Recognition
Ambience
Details
History
Excellent cooking
Concept Douce Steiner, who took over the restaurant from her father, is the grande dame of haute cuisine in Germany and "Gourmet Chef of the Year 2025". In the Markgräflerland region between Freiburg and Basel, the inn with nine rooms is a shining star on the gourmet scene. By her side at the stove stands her husband, Udo Weiler. A menu. Culinary Style Her style is classically French, perfected over the years: foie gras mosaic with Sauternes jelly, mirabelle plums, tiny bites of pan-seared foie gras, chips of Jerusalem artichoke and salsify, celery fond – effortless classicism, a tribute to the cuisine of Hans-Paul Steiner. Served warm and cold, it offers a brilliant example of the intense flavor enhancement provided by dried vegetable chips. A warm slice of Scottish wild salmon accompanied by potato foam, lemon tea, mini potato croutons, and an Imperial caviar fond – a highly captivating symphony of flavors that seem to embrace one another, so effortlessly delicious. Elegance cannot be plated any more beautifully. Wine Daughter Justine Steiner passionately oversees the wine service, offering 500 selections to choose from. Atmosphere Cozy ambiance featuring vibrant artwork on white walls and charming decorative touches on the tables. 30 seats. Conclusion Indulgent yet precise French haute cuisine, flawlessly presented on the plate.
In the elegant dining rooms, Black Forest trout and wild game burgers are served. The family-friendly atmosphere and the time-honored culinary tradition spanning over 400 years are highly appreciated.
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