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.
grilled atlantic carabinero with melted ox marrow, parsley and "bergamot sauce"
V.
eifler saddle of venison, ragout and offal croustillant on pickled pumpkin with vineyard field salad and rooibos jus
VI.
ondell of anna-maria raspberry with arugula sorbet and soup
| 4-course menu (I. II. V. VI.) | 217,00 |
| 5-course menu (without carabinero) | 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.
| 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 |
| grilled atlantic carabinero with melted ox marrow, parsley and "bergamot sauce" |
95,00 |
main courses.
| eifler saddle of venison, ragout and offal croustillant on pickled pumpkin with vineyard field salad and rooibos jus | 80,00 |
| welsh lamb carrée and sweetbread artichoke with broad beans, dripping peppers and greek yoghurt | 80,00 |
| ballotine of poussin wrapped in mushrooms with potato and leek ragout and white truffle from alba | 125,00 |
| 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.
| ondell of anna-maria raspberry 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%.
