swordfish ceviche – citrus – horseradish – chives
mushroom duxelle – smoked oyster mushrooms – Madeira sauce – hazelnut
sweet and sour courgette salad – garlic skyr – cottage cheese – dill oil
goat’s cheese vinaigrette – red onion – mustard sauce – mustard seeds
brioche – green tomato – egg yolk cream – tomato foam
pearl couscous – yellow and orange carrots – spinach – dashi hollandaise
soft ricotta – hard ricotta – pumpkin seeds – carrot jus
celeriac – truffle – balsamic vinegar – thyme
steppe grass – shallot – chives – chilli sauce
potato – endive – beurre blanc – watercress
chocolate – olive oil – sea salt
orange marmalade – orange
Chef-selected cheeses from the region
All dishes can be ordered in a 3 or 4 course menu (see prices at the top) or as an à la carte dish. The à la carte prices are listed behind the dishes.
If there are any dietary requirements or allergies, we kindly ask you to mention this with your reservation, so our kitchen can take this into account in time. Any dietary requirements or allergies communicated on the spot may result in a limitation of the dishes to be chosen.
(V) = vegetarian/vegan - ask our staff for the possibilites
We can only serve a vegan dessert if this has been requested in advance.
*On Saturday we only serve our 3- or 4-course menu.