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