Our Food

Lamb’s lettuce in shallot vinaigrette
with homemade goose ham and roasted seeds

Pear-Gorgonzola-Tortellini
on braised Castelfranco and pancetta with glazed chili pear

Fried Hohenlohe veal sweetbreads
on cauliflower with hazelnut

19,50 €

Scallop and Prawn
in strudel pastry on passion fruit curry vinaigrette

Pan-fried goose liver
on a duo of quince and brioche

Hokkaido pumpkin foam soup  
with roasted seeds and oil

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

Smoked and roasted catfish fillet 
in horseradish foam on beetroot and chive potatoes

Roasted duck breast in port wine jus
on black salsify “a la creme” and roasted bread dumplings

Roasted saddle of lamb with cream cheese crust
in herb foam on Belotti bean ragout and herb potatoes

Roasted venison haunch in tonka bean jus
on chestnut & Brussels sprouts vegetables and Knöpfle (button noodles)

Roasted Hällisch acorn-fed pork loin
in shallot and pepper jus on carrot and potato mash

Raviolo Gigante
with ricotta on tomato-spinach and baked egg yolk in 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

Braised local venison ragout
with spaetzle and red cabbage

Passion fruit soup 
with mango guava sorbet

Williams pear parfait 
with warm chocolate dumplings and preserved port wine pear

Variation of homemade sorbets

Creme brûlée and preserved plums
with Valrhona chocolate sorbet

A selection of three cheeses from Vera's farm