Menu & Wines
High-End Cuisine without Hocus-Pocus
Discover
Around the World
Gamberoni | Cucumber | Jalapeno
Char | Barley | Bacon
Breton red mullet | Goose Liver | Lemon
Dove | Wild broccoli | Tasmanian pepper
Deer | Rouenisse | Apricot chutney | Pumpernickel
Cheese from Maître Affineur Antony
Shiso | Blueberry
White Peach | Haselnut | Baba Rum
Eight Course Menu 235,-
Green Forest
Sweet Potato | Goat Cheese | Onion Vinaigrette
Cauliflower | Nut butter | Salty Lemon
Pumpkin | Treviso | Coffee
Ravioli | Spinach | Truffle
Fregola de Sarda | Onion-Parmesan | Porcini Muhrooms
Cheese from Maître Affineur Antony
Shiso | Blueberry
Quince | Peanut |Manjari
Eight Course Menu 235,-
Japanese Wagyu | Palm Heart | Wild Broccoli
Asparagus Salad | Tomato | Radish | Avocado
Rum Raisins | Vanilla | Pineapple | Manjari Chocolate
Onion | Egg Yolk | Risotto of Freekeh | Smoked Tofu
The Wine Accompaniment
Our well-stocked wine cellar has an excellent selection of regional and international stars, great wines and interesting discoveries in store for you: sommelier Sascha Schmidt caters to the individual wishes and preferences of the guests and always knows how to offer suitable wine recommendations for Peter Hagen-Wiest’s cuisine.