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Menu & Wines

High-End Cuisine without Hocus-Pocus


Black Forest Cuisine

Pikeperch  |  Chanterelles  |  Beans

Egg yolk | Spinach |  Nutbutter-Miso-Foam

Breast of Black-feathered Chicken  |  Bok Choi | Mustard

Leg of Black-feathered Chicken  |  Celery | Truffle

Cheese from Maître Affineur Antony

Pré Dessert

Curd Soufflé | Plum | Goat Cheese

Four course menu 95,-  |  Six course menu 125,-

Around the world

Wagyu | Caviar | Eggplant | Shimeji

Cep Pudding | Balsamic Vinegar

Goose Liver  |  Damson  |  Eel | Brokkoli | Bacon

Pollack   |  Leek  |  Gillardeau-Oyster

Venison  |  Pumpkin  |  Pistachio  |  Coffee

Cheese from Maître Affineur Antony

Pré Dessert

Pear | Quinoa |  Saffron

Seven course menu 148,-

Black Forest Cuisine
Around the world

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.