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Menu & Wines

High-End Cuisine without Hocus-Pocus


Around the World

Marinated Mackerel  |  Tomato  |  Caviar

 Carabinero  |  Sea Urchin  |  Rice

 Sole  |  Cauliflower  |  Nut butter

 Sweetbreads  |  Albufaira Sauce  |  Spinach

 Poltinger Lamb  |  Chick-pea  |  Masaman Curry  |  Couscous

 Chesse from  Maître Affineur Antony

 Carott  |  Cumin

 Green Apple  |  Yoghurt  |  Cardamom


Eight Course Menu 220,-

Green Forest

Vegetarian Liver Parfait  |  Feuilletée  |  Yeast

Sweet Potato  |  Goat Cheese  |  Onion vinaigrette

Watercress  |  Sorrel root  |  Egg yolk

 Mozzarella Ravioli  |  Tomato  |  Aubergine

 Celery  |  Magnolias  |  Apple

 Chesse from  Maître Affineur Antony

 Carott  |  Cumin

 Lavender  |  Blueberry  |  Quark

Eight Course Menu 220,-

Around the World
Green Forest

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 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.