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 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.
roast label rouge pigeon breast, 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.
| 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 lemon vinaigrette | 98,00 |
| 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 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 |
| 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 |
| 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%.
