Menu

Kitchen round

Tartar of wild prawn
Iced bisque, yuzu mayonnaise, passe pierre, basil

Georg Jounan

 •

Asparagus from Darmstadt
Sweetbread, spring vegetable, hollandaise sauce

Florian Hänel

•

Stuffed Calamari
Tomato bread salad, sopressa, broad beans, olive oil foam, garlic crumbles

Markus Schupp

Nils Dippel

•

French royal pigeon breast
Corn ravioli, artichoke, Madeira jus, black summer truffle

Michael Kammermeier

•

Baltic Sea brill
Buckwheat risotto, chanterelles, mushrooms stock, watercress

 Ivo Lorenz

•

Maibock from Taunus covered in spices
parsley root, wild broccoli, cedar nuts, prune, gin

Daniel Fröhlich

Martino Stirn

•

Rhubarb tarte
Butter crumbles, coconut ice cream

Bernd Rassier

4 course- menu: EUR 95,00

5 course- menu: EUR 110,00
7 course- menu: EUR 130,00

 

All prices are quoted in EURO and inclusive of VAT

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Subject to modifications according to the current offer.