Menu & Wines
High-End Cuisine without Hocus-Pocus
Discover
Around the World
Foie Gras | Kiwi | Yogurt Crumble
Watercress | Gillardeau Oyster | Sot-l’y-laisse
Dublin Bay Prawn | Vadouvan | Cauliflower | Salted Lemon
Turbot | Artichoke-Tomato Sauce | Leek
Veal Cutlet | Veal’s Head | Truffle | Spinach | Celery
Cheese from Maître Affineur Antony
Pré Dessert
Strawberry | Sorrel | White Chocolate
Seven Course Menu 189,-
Green Forest
Kohlrabi | Cucumber | Dill
Sweet Pepper | Couscous | Goat Cheese
Cauliflower | Vadouvan | Nut Butter Foam | Salted Lemon
Onion | Egg Yolk | Risotto of Freekeh | Smoked Tofu
Chanterelles | Peas | Dumpling | Smoked Nage
Cheese from Maître Affineur Antony
Pré Dessert
Cherry | Red Beet | Sherry | Pistachio
Seven Course Menu 189,-

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.