Our Food

Colorful autumn salad in shallot vinaigrette
with braised and pickled pumpkin

Pear-Gorgonzola-Tortellini
n braised Castelfranco lettuce and pancetta

Baked scallop-shrimp bonbon
on passion fruit curry vinaigrette

18,50 €

Pan-fried goose liver "Berlin Style"
with glazed apples and roasted shallots

Foamy parsnip soup  
with Chips

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 and ragout in cranberry jus
on braised Brussels sprouts and Knöpfle

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

Celery risotto 
with green apple and baked straw

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 cranberries

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