Menu & Wines
High-End Cuisine without Hocus-Pocus
Discover
Black Forest Cuisine
Char | Buttermilk-Dashi | Lovage
Danube Salmon | Chanterelles | Elderflower
Sweetbread | Kaffir-Lime | Mushroom
Chicken | Potato | Kohlrabi | Mustard Seed
Cheese from Maître Affineur Antony
Pré Dessert
Strawberry | Wood Sorrel | Vanilla
Four course menu 99,- | Six course menu 129,-
Around the world
Rabbit | Green Sauce | Truffle
Crab | Romana Salad | Mustard
Lobster | Magnolia | Green Apple | Celery
Ray | Olive Oil | Spinach | Black Garlic
Lamb | Grilled Bell Pepper | Savory | Couscous
Cheese from Maître Affineur Antony
Pré Dessert
Pecans | Mango | Tamarind
Seven course menu 153,-
Pike I Carrot I Lovage I Impérial caviar
Pork neck I Red cabbage I Serviette dumpling
Mandarin I Shiso sorbet I Yuzu
Beetroot I Horseradish
Loup de Mer I Chorizo I Beans
Goose Liver I Eel I Broccoli I Bacon
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.