Restaurant

With a commitment to seasonal ingredients, our kitchen team creates a refined and contemporary culinary experience – sometimes surprising, always delightful, and of the highest quality. At the heart of each dish lies a dedication to showcasing natural flavors in all their nuances. Whether our ceviche of Spessart char, the risotto made from Rhön organic spelt or our home-made sauces and stocks.

A LA CARTE

February to April

Starter and Intermediate Courses

Celery soup

white truffle oil / red cabbage / Jerusalem artichoke chips (vegan)

14 Euro

Margarete's Pho

kimchi / pork belly / herb seedling

16 Euro

Beetroot Risotto

pear / savoy cabbage / cedar kernels / sunflower (vegan)

17 Euro

Confit chicory

figs / walnut / sloe / chestnut cream (vegan)

17 Euro

Hamachi sashimi soy aquavit

radish / wasabi mayonnaise / peanut

24 Euro

Venison tartare and spice triangle

rosehip / pear

24 Euro

Main Courses

Tempura from the tame dancing mushroom

parsnip / carrots / plum jus / pak choi (vegan)

35 Euro

Beef fillet and prawns

savoy cabbage / red cabbage

49 Euro

Fish by catch with citrus hollandaise

pea / roast potato and chickpea salad

43 Euro

Dessert

Date cake with toffee

vanilla ice cream / hazelnut / shiso (vegan)

15 Euro

Amaranth yogurt tartlets

sour cream ice cream / honey crisp / passion fruit

15 Euro

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