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Menu

 

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

 


Cod
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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