Menu & Wines
High-End Cuisine without Hocus-Pocus
Discover
Black Forest Cuisine
Foie Gras | Kiwi | Green Pepper
Trout | Lettuce-Peas | Mushrooms
Belly of Pork | Pointed Cabbage | Mustard Shiitake
Beef | Marrow Dumplings | Spinach | Red Wine Sauce
Cheese from Maître Affineur Antony
Pré Dessert
Cherry | Rosemary | Hazelnut
Four course menu 109,- | Six course menu 139,-
Around the world
Hiramasa Kingfish | Cauliflower | Nutbutter
Carrot | Vadouvan | Ginger
Lobster | Thai Curry | Green Papaya
Turbot | Cucumber | Caviar | Potato
Lamb | Polenta | Bell Pepper | Wild Garlic
Cheese from Maître Affineur Antony
Pré Dessert
Peach | Lavender | Almond
Seven course menu 163,-
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.