Our Food

Colorful Summer Salad
in balsamic vinaigrette with fried chanterelle mushrooms, date tomatoes, and young leeks

Fried Chicken
from a young chicken on a watercress and potato salad with a caper and radish vinaigrette

Vegetable Tartare
and Burrata in a pesto vinaigrette with herbs

15,50 €

Fried Red Prawns and Merguez
on couscous and mint yogurt

Pan-seared Foie Gras
with elderflower cherries

Creamy Soup of tomato and young leek
with quark cheese dumplings

Clear Broth from Hohenlohe pasture ox
with herb pancakes and root vegetables

Fried Fish Fillets and Prawn
on balsamic pasta with oven-roasted tomatoes and shaved Parmesan

Pan-seared Corn-fed Poularde Breast
on a bed of chanterelle mushrooms and leek vegetables

Pan-seared Veal Saddle
in a summery green bean broth with fried small new potatoes

Pan-seared Lamb Saddle
in an olive "nage" with marinated Poveraden artichokes and a baked polenta slice

Pan-seared Beef Sirloin
with eggplant mousse on fried focaccia with arugula and pesto

Chanterelle Lasagna
with date tomatoes, spring onions, and Taleggio cheese in an herb foam

24,50 €

Breaded schnitzel from Hällisches Landschwein
with roasted potatoes

Swabian roast beef with onions
in Pinot Noir jus with spaetzle and salad

• Creamy Soup of tomato and young leek with quark cheese dumplings
• Chanterelle Lasagna with date tomatoes, spring onions, and Taleggio cheese in an herb foam
• Crème Brûlée and preserved apricots with Valrhona chocolate sorbet

• Fried Red Prawns and Merguez on couscous and mint yogurt
• Pan-seared Foie Gras with elderflower cherries
• Pan-seared Red Mullet on marinated Poveraden artichokes and olive "nage"
• Pan-seared Veal Saddle in a summery green bean broth with small new potatoes
• "Coupe Romanoff" Krone
• A selection of three cheeses from Vera's farm

"Coupe Romanoff" Krone
Marinated strawberries with vanilla foam, sorbet, and a small pistachio cake

Quark Mousse in a Champagne and elderflower soup
with raspberry sorbet

Variation of homemade sorbets

Creme brûlée and preserved apricots
with Valrhona chocolate sorbet

A selection of three cheeses from Vera's farm