Our Food

Mixed winter leaf salad
with three types of raw vegetable salad 

Lamb's lettuce in nut marinade
with croutons, bacon, and chopped walnuts

Dashi from Sulzbach venison
with root vegetables, baked wonton, and egg yolk  

Marinated hamachi yellowfin mackerel 
on olive soil and beetroot

Goose liver parfait 
with two types of port wine jelly and roasted cranberry bread

Pan-fried cod fillet  
in Riesling foam on Filder cream cabbage and crispy potato noodles 

Pan-fried venison loin
in juniper and cranberry cream with small savoy cabbage and Knöpfle dumplings 

Coq au vin made from guinea fowl   
with braised root vegetables and potato gratin  

Roasted veal loin  
with sweetbreads and winter truffles in spinach foam on Acquerello risotto 

Steak & fries 
US teres major tender fillet in “Café de Paris” sauce with French fries and lettuce

Roasted salmon fillet 
in herb foam on leaf spinach and tagliatelle

Buckwheat pizokel
with young leeks, wild broccoli, and Vera's farm cheese