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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 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%.