Dinner at Black Forest Highlands gourmet restaurant

Dinner at Black Forest Highlands gourmet restaurant

By Elena del Valle
Photos by Gary Cox

One of our first sunny days in the Black Forest

While at the Hotel Adler we had our only sunny afternoon in the Black Forest

During a trip to the Black Forest Highlands of southwestern Germany, we stayed at the Hotel Adler and had dinner at the hotel's Restaurant Adler (Hotel Adler, St. Fridolinstrasse 15, 79837 Häusern, Germany, +49 7672 4170, fax +49 7672 417150, www.adler-schwarzwald.de, info@adler-schwarzwald.de). We liked the well presented and colorful regional food with international influences and wine pairings prepared by Florian Zumkeller, the restaurant's chef, owner and manager.

Our table was in a cozy corner

Our table was in a cozy corner with padded bench seats

Chef Zumkeller

Florian Zumkeller, the restaurant's chef, owner and manager

The Black Forest fine dining venue had red tile flooring, cushioned wood bench seats, a low wood ceiling and regional décor, including a large crucifix across from our table. Salient features were tablecloths and silverware as well as glassware from Schott Zwiesel and tableware from Rosenthal. The restaurant was 250 square meters in size with a staff of 12 and capable of accommodating 80 guests. Nishan, our Sri Lankan English speaking server, was friendly and attentive.

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The colorful mackerel sashimi

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My asparagus dish

There were three types of bread on offer: onion, seeded, and baguette. Four types of butter: herb, red onion, salted and unsalted were presented on a black ceramic plate with a small fork and a spoon. The appetite teaser was a slightly sweet mackerel sashimi with an exotic flavor. To start the meal there was a veal sweetbreads appetizer with bitter salad and lemon vinaigrette (a favorite) served with 2015 Weinhaus Joachim Heger Grau Weissburgunder Cuvee. I selected an asparagus dish instead. Next there was Lobster with nectarine and pancetta served with 2014 Scherzinger Batzenberg Chardonnay Alte Reben Weingut Heinemann, Scherzinger.

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The veal sweetbreads appetizer with bitter salad and lemon vinaigrette was a favorite

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The main course was Two variations of United States beef with celery, mushroom and hazelnut

Two variations of United States beef with celery, mushroom and hazelnut, a medium rare tasty meat course, followed. We appreciated that the beef was antibiotic and hormone free. It was served with 2014 Cabernet Cuvee from Weinhaus Joachim Heger. For dessert there was Frozen tiramisu with peach and raspberry served with 2014 Durbacher Plauelrain, Traminer Auslese, Weingut Laible. After dessert there were chocolate praline balls served with Amaretto cream with almonds.

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Nishan, our Sri Lankan English speaking server, was friendly and attentive

Chef Zumkeller did an apprenticeship with Alfred Klink at the Colombi Hotel in Freiburg, Germany. Before taking the reigns of the Restaurant Adler in 2011, he worked with chefs Philippe Chevrier at Domaine de Châteauvieux and Adolfo Blokbergen at L’Auberge du Raisin.

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Lobster with nectarine and pancetta

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Frozen tiramisu with peach and raspberry

He proudly explained, when we met him at the conclusion of our meal, that for 50 continuous years, since 1966, the restaurant had received a Michelin Star. Should we be in Hausern again, the restaurant's gourmet dinner with a touch of innovation and good service in a traditional Black Forest dining room would tempt us to return.

RFID blocking Neck Stash performed well on Europe trip

RFID blocking Neck Stash performed well on Europe trip

Lewis and Clark Passport Neck Stash

The RFID-Blocking Luxe Neck Stash in Olive from Lewis N. Clark

On a trip to Europe this spring our contributors took a $22.49 RFID-Blocking Luxe Neck Stash in Olive from Lewis N. Clark (owned by LCI Brands, 2781 Katherine Way, Elk Grove Village, Illinois 60007, +1 312.455.0500, www.lewisnclark.com, info@lcibrands.com). The slim made in China nylon neck bag, 8 inches by 5.5 inches, performed well and only weighed 5.5 ounces. It hung from a thin adjustable neck cord and could be tucked beneath clothes to conceal it.

While they did not require Radio Frequency Identification (RFID) blocking for credit cards and passports it was good to know the Neck Stash had it should the need arise. Pluses included the discreet olive color and size as well as its single see-through window and dual zippered pockets. A central Velcro flap pocket that opened at the top was ideal for passports. The neck bag was convenient to carry important documents and cash around cities, and for easy document access at airports and while traveling. The durable, ribbed TravelDry fabric was designed to resist shrinking, odors, and mildew. It showed no signs of wear after six weeks.