Our Food

Foamy soup of Hokkaido pumpkin
with toasted seeds and oil 

Rich broth made from Hohenlohe pasture-raised beef
with pancake strips and root vegetables

Breaded schnitzel from Hällisches Landschwein
with roasted potatoes

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

• Autumn leaf salad with pan-fried chanterelles, date tomatoes and spring onions
• Pan-fried acorn-fed pork fillet in Pinot Noir jus on braised pointed cabbage and salsiccia ravioli
• Crème brûlée and stewed apricots with Valrhona chocolate sorbet

• Starter: Marinated and home-smoked trout fillet with beetroot and horseradish
• 1st intermediate course: Pan-fried zander fillet in beurre blanc on braised beluga lentils
• 2nd intermediate course: Seared foie gras “Berlin style” with glazed apples, onions and purée
• Main course: Duo of Sulzbach venison haunch on parsnip and shallot Schupfnudeln with cold-stirred wild cranberries
• Dessert: Our pear Belle Hélène (semi-frozen pear and chocolate), or a trio of Vera's farm cheese
• As a 3-course with dessert: 62 €
• As a 4-course with dessert: 77 €
• Full menu: 92 €

• Apéritif
• Starter: Marinated and home-smoked trout fillet with beetroot and horseradish
• Intermediate course: Foamy soup of Hokkaido pumpkin with toasted seeds and oil
• Main course: Duo of Sulzbach venison haunch on parsnip and shallot Schupfnudeln with cold-stirred wild cranberries
• Dessert: Our pear Belle Hélène (semi-frozen pear and chocolate)

Plum dumplings with cinnamon crumble and vanilla sauce 

Our pear Belle Hélène
Semi-frozen pear and chocolate

Variation of homemade sorbets

Creme brûlée and preserved apricots
with Valrhona chocolate sorbet

A selection of three cheeses from Vera's farm