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

November to December

Starter and Intermediate Courses

Tomato Essence with Sherry

Hijiki shiitake / basil (vegan)

12 Euro

Goose Essence with Pear Brandy

Goose pieces / Vegetable cubes / Barberry

12 Euro

Mate Parsnip

Spinach / Beet emulsion / Cedar nuts (vegan)

15 Euro

Yellow Beet Tartare

Wild pak choi / Korean bean cream (vegan)

15 Euro

Confit Pork Belly

Sauerkraut / Nut butter puree / Apple and onion

18 Euro

Cured Rainbow Trout and Caviar

Three varieties of cauliflower / Fresh pea

18 Euro

Main Courses

Pumpkin Gnocchi and Truffle

Brussels sprout leaves / herb king oyster mushrooms (vegan)

35 Euro

Venison Loin with Herb Crust

Port wine jus / crémant pointed cabbage / finger carrots / earth artichoke puree

43 Euro

Monkfish and pancetta

Pumpkin Cajun puree / Wild purple broccoli / Wintergreen

43 Euro

Breast and leg of Lüneburg goose

Elderberry red cabbage / organic potato dumplings / flower sprouts

58 Euro

Dessert

Port Wine Pear

Caramel kadaif / Madagascar vanilla-saffron ice cream (vegan)

14 Euro

Fig Leaf Ice Cream

Figs / Crumble / Chili / Pistachio

14 Euro

Pumpkin and baked apple roaster with cinnamon blossom

Vanilla quark / puff pastry / gingerbread ice cream

16 Euro

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