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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,-

Around the World
Green Forest

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.