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.

MENU – 3 to 5 courses

February to March


With the menu
Margarete's organic spelt bread with whipped salted butter
Starter
Margarete's Pho
kimchi / pork belly / herb seedling
Intermediate course
Hamachi sashimi soy aquavit
radish / wasabi mayonnaise / peanut
Intermediate course
Venison tartare and spice triangle
rosehip / pear
Main Course
Beef fillet and prawns
savoy cabbage / red cabbage
or
Fish by catch with citrus hollandaise
pea / roast potato and chickpea salad
Dessert
Amaranth yogurt tartlets
sour cream ice cream / honey crisp / passion fruit

3 courses fish 70 Euro / filet 75 Euro // 4 courses fish 85 Euro / filet 90 Euro
5 courses fish 100 Euro / filet 105 Euro