Menu & Wines
High-End Cuisine without Hocus-Pocus
Discover
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,-
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.