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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.

poached rock red mullet with "kaviari kristal" caviar, banana and cardamom-riesling stock

III.

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

IV.

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

V.

eifler saddle of venison, ragout and offal croustillant on pickled pumpkin with vineyard field salad and rooibos jus

VI.

liaison of kiwi, pattaya mango and parsley


 

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.

my first creation as a young chef in 2005: mosaic of st. scallops and raw marinated goose liver with roasted pine nuts, vin santo marinade and lime cream 98,00
foie gras rosace with feta cheese, caramelised beechnuts and pepper rice
and pepper ice cream
80,00
zeeland crab roulet with cetro lemon and crab jus 88,00
poached rock red mullet with "kaviari kristal" caviar,
banana and cardamom-riesling decoction
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 spinach, mint, dried papaya, and roasted rice 97,00
sea bass with sautéed calamaretti, small tomatoes, fennel and passion fruit essence 101,00
grilled atlantic carabinero with melted ox marrow and "bergamot sauce" 105,00

main courses.

eifler saddle of venison, ragout and offal croustillant on pickled pumpkin with vineyard field salad and rooibos jus 90,00
welsh lamb carrée and sweetbread artichoke with broad beans, 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
rabbit "pot-au-feu" with back, kidney and liver, young root vegetables, winter truffle and lovage 112,00

cheese.

cheese selection by mâitre affineur waltmann 43,00

dessert.

rondell of anna-maria raspberry with arugula sorbet and soup 39,00
liaison of kiwi, pattaya mango and parsley 39,00
all prices are quoted in euros and include the statutory value added tax of 19%.