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 rice
II.
poached rock red mullet with "kaviari kristal" caviar, banana and cardamom-rysling stock
III.
tranche of wild turbot with pistachio praline, green apple and flower hay infusion
IV.
lobster from saint-malo grilled in the shell with pork belly, capers and grapefruit bouillon
V.
eifel saddle of venison cooked in capuchin leaf with chanterelles, pickled radish and meadowsweet jus
VI.
rondell of mara des bois strawberry with arugula sorbet and soup
| 4-course menu (I. II. V. VI.) | 217,00 |
| 5-course menu (without lobster) | 243,00 |
| 6-course menu (complete) | 260,00 |
| 7-course menu (complete plus cheese) | 277,00 |
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 |
73,00 |
| delice of zeeland crab with ox heart tomato, raspberry and violet vinaigrette | 79,00 |
| poached rock red mullet with "kaviari kristal" caviar, banana and cardamom-rysling decoction |
98,00 |
| raw marinated langoustines with pickled wagyu, green asparagus, dried squid ink and hazelnut oil | 98,00 |
fish.
| lobster from saint-malo grilled in the shell with pork belly, capers and grapefruit bouillon | 88,00 |
| tranche of wild turbot with pistachio praline, green apple and flower hay infusion | 95,00 |
| atlantic merluza "caribbean inspired" with sea spinach, mint, dried papaya, and roasted rice | 82,00 |
| roasted coal fish with kohlrabi, coconut and thyme broth | 82,00 |
main courses.
| eifel saddle of venison cooked in nasturtium with chanterelles, pickled radish and meadowsweet jus | 80,00 |
| welsh lamb carrée and sweetbread artichoke with broad beans, dripping peppers and greek yoghurt | 80,00 |
| truffled ballotine of veal fillet and sweetbreads with chanterelles, young carrots and pommes anna | 98,00 |
| rabbit "pot-au-feu" with back, kidney and liver, young root vegetables, winter truffle and lovage | 92,00 |
cheese.
| cheese selection by mâitre affineur waltmann | 38,00 |
dessert.
| rondell of gariguette strawberry with arugula sorbet and soup | 35,00 |
| navelina orange with aragon olives and lemon balm | 35,00 |
all prices are quoted in euros and include the statutory value added tax of 19%.
