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dine. what awaits you with us.

Guide Michelin: 3 Sterne

the best ingredients – creatively prepared.

only the best fresh produce goes into the pots and pans and leaves them perfectly prepared and refined on your plate. and beyond the plate? ... an elegant atmosphere to feel good in awaits you.

recommendation of the house.

our chef Thomas Schanz has put together a varied menu for you from the best ingredients:

I.

rosace of goose liver with feta cheese, caramelised beechnuts and pepper ice cream

II.

case of wild dorade rosé with sorrel and "kaviari kristal" caviar

III.

atlantic merluza „caribbean inspired“ with sea salad, mint, dried papaya and roasted rice

IV.

grilled portuguese carabinero with melted ox marrow and "bergamot sauce"

V.

eifel saddle of venison, ragout and offal croustillant on pickled sweet potato with ice coleslaw and rooibos jus

VI.

flora of gariguette strawberries and wheatgrass with green tomato and yoghurt meringue


 

4-course menu (I. II. V. VI.)  239,00
5-course menu (without carabinero)  268,00
6-course menu (complete)  286,00
7-course menu (complete plus cheese)  305,00

all prices already include the change in value added tax from 7% to 19%.

depending on the market situation, prices may be adjusted at short notice!

 

starters.

foie gras rosace with feta cheese, caramelised beechnuts and pepper rice
and pepper ice cream
80,00
rouleaux of zeeland crab with cedro lemon and crab jus 88,00
case of wild dorade rosé with sorrel and "kaviari kristal" caviar 108,00
warm carpaccio of atlantic langoustine with celery, beech mushrooms and tarragon nage 110,00

fish.

tranche of wild turbot with pistachio praline, green apple and flower hay infusion 105,00
atlantic merluza "caribbean inspired" with sea salad, mint, dried papaya, and roasted rice 97,00
sea bass with sautéed calamaretti, small tomatoes, fennel and passion fruit essence 101,00
grilled portuguese carabinero with melted ox marrow and "bergamot sauce" 105,00

main courses.

roast label rouge pigeon breast, ragout and offal croustillant on pickled sweet potato with ice coleslaw and rooibos jus 90,00
welsh lamb carrée and sweetbread artichoke with volcanic asparagus, dripping peppers and greek yoghurt 90,00
ballotine of poussin wrapped in mushrooms with potato and leek ragout and black winter truffle from perigord 125,00
"pot-au-feu" of wild mushrooms with label rouge quail breast, young vegetables, black truffle and lovage 112,00

cheese.

cheese selection by mâitre affineur waltmann and goat cheese dairy "vulkanhof" in gillenfeld 43,00

dessert.

rondell of willamette raspberry with arugula sorbet and soup 39,00
liaison of kiwi, pattaya mango and parsley 39,00
flora of gariguette strawberries and wheatgrass with green tomato and yoghurt meringue 39,00
all prices are quoted in euros and include the statutory value added tax of 19%.