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Menu & Wines

High-End Cuisine without Hocus-Pocus

Discover

Around the World

Scallop | Pointed Cabbage | Beef marrow

Quail | Goose Liver | Lambs Lettuce

Cod | Périgord Truffle | Celery

Chin of Pork | Apple | Sour Turnips | Mushroom-Stock

Venison | Pumpkin | Chicory | Coffee-Chili-Jus

Cheese from Maître Affineur Antony

Pré Dessert

Rum Raisins | Vanilla | Pineapple | Manjari Chocolate

Seven Course Menu 189,-

Green Forest

Beetroot | Blossom of Pepper | Algae-Caviar | Sour Cream

Royale | Koji | Leek

Oat | Pointed Cabbage | Parsley

Pumpkin | Vadouvan | Potato

Celery root | Thyme | Spinach

Cheese from Maître Affineur Antony

Pré Dessert

Damson | Umeboshi Plum | Hazelnut

Seven Course Menu 189,-

Around the World
Green Forest

Dublin Bay Prawn | Morel | Peas

Asparagus Salad | Tomato | Radish | Avocado

Banana | Pandan | Vanilla

Onion | Egg Yolk | Risotto of Freekeh | Smoked Tofu

The Wine Accompaniment

Our well-stocked wine cellar has an excellent selection of regional and international varieties, great plants and interesting discoveries for you: restaurant manager and sommelier Marco Gerlach will be happy to give you his recommendations. He addresses each guest’s individual wishes and preferences and always knows how to offer suitable wine recommendations for the kitchen of Peter Hagen-Wiest.