• Reservations



Kitchen round



Michael Kammermeier


Tartar of Red Wild Prawn
Duckbris, coreandermayonaise, fennel, black Quinoa, apple ice cream



Jaques Thull


Fried Duck Liver
Celery, fermented juice of celery, Williams pear



Sascha van der Heide


“Duck Tea”
Consommé of duck, gyoza, shiso leaf, shiitake mushrooms



Ratapol Sassamann


Cod & Duck Crackling Crust
Kohlrabi, watercress, truffle gravy



Helge Straub


Sole & Duck Tongue
Teriyaki, edamame, bacon dashi



Daniel Böttinger


Challans Breast of Duck
Chervil root, saffron chicory, coffee gravy



Julian Kipfmüller


“Cold Duck”
Iced cream of Champagne, jelly of Riesling, amalfi lemon, lemon verbena



Bernd Rassier





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

7 Course Menu including our ENTE cookingbook      170,00

On demand with corresponding wine attendance


All prices are quoted in EURO and inclusive of VAT

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