Oberbergen in the Kaiserstuhl and the Gasthaus-Restaurant Schwarzer Adler
As always, it was a superb evening. We--well, more I--watch what is going on at the other tables: the food that is brought out; watching a beef fillet or a whole chicken being carved at the tables; wine being decanted; silver serving trays and sparkling glasses placed on side tables; silverware carefully placed and replaced after each course and, of course, our meal arriving at our table with the bottle of white wine placed in an ice bucket and the red wine decanted at the small table beside us.
Hans at left reading the wine card and on the right, sampling the wine while the sommerlier awaits his verdict. "Very nice," Hans says.
Once again, as last year, I forgot to take pictures of our main course, being in too great a hurry to taste the food placed in front of us! So you can understand that we do look forward to our evening and the wonderful meal to come.
The first course on the menu was Fenchel Gateau, which was fennel with smoked trout. The second was Atlantic scallops Beurre Blanc with another frothy concoction that included truffles. Both these courses were excellent, but the second, the scallops, was superb.
Dessert was a delicious--and rich--dark chocolate mousse with caramel, topped with a passion fruit sorbet. Then, once again on the house, petits fours, shown in the picture at right.
The restaurant was full that evening as it usually is, with guests from various places in Germany, the Alsace, Switzerland and the Netherlands and some, like us, from within a few kilometers. That is part of the pleasure, that warm yet international flavour, thus contributing to another lovely evening to remember.
were open all day.
That is still the case: open evenings only, except on Sundays.
On the right, a view of one end of the dining area.
We stopped here several times over the years on a Sunday afternoon for their dessert specialty of the house: homemade meringues filled with their homemade ice cream and their own whipping cream. That is when, of course, they had cows and had their own milk, cream and butter. The father, Herr Kern, had also been known for his Bibiliskäs (the Allemannisch word for Quark, which is somewhat similar to cottage cheese), but when some bureaucrats decided that Gasthaus owners and others could not make their own to sell, he eventually had to stop serving his in the Gasthaus. He was a rebel, however, and he did offer it for some time. He and Hans had many conversations over that, with Hans being almost as annoyed as Herr Kern, who still lives in the house but no longer comes into the Gasthaus as he is now 85 and does not get around easily these days.
Note: The Schwarzer Adler is closed on Wednesdays and Thursdays. As it is a one-star Michelin restaurant, prices are accordingly higher. The Gasthaus Winzerhaus Rebstock, across the street, also belongs to the Franz Keller family. It serves regional food and is less expensive. The Krone in Mussbach is also closed on Wednesdays. Both Gasthäuser take annual holidays and will be closed at some point in the year, but not during the tourist season. To access their web sites, go to "Google" and give the Gasthaus name, the name of the town and the region it is in. (The region would be Kaiserstuhl or Freiamt, for example.)