• Reservations



Kitchen round



Michael Kammermeier


Carpaccio of Scottish scallop
Wheat grass, mangetout, iced crème fraiche, popped wheat, imperial caviar



Jaques Thull


Truffled root crops
Root vegetables, beetroot, lamb’s lettuce



Ratapol Sassamann


Pan-fried liver of duck & smoked eel
White onion cream, apple, Teriyaki sauce



Markus Schupp


Goulash juice, lettuce, artichoke, potato ravioli



Helge Straub


Saddle of venison from Hunsrück
Fried in hazelnut oil, Jerusalem artichoke, black pudding, baked celery ravioli, black chanterelles



Daniel Böttinger


Assortment of cheese
from our maître affineur Waltmann from Erlangen



Julian Kipfmüller


Candied Valencia orange cream
Olive oil cake, fennel, pine nut seat, mascarpone red pepper ice cream



Bernd Rassier





4 Course Menu        98,00
5 Course Menu      115,00
6 Course Menu      125,00
7 Course Menu      135,00


On demand with corresponding wine attendance


All prices are quoted in EURO and inclusive of VAT

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