Culinary art


Enjoy the new four course menu created by our famous chef Toni Mörwald. Of course we offer a vegeterian version of our menu - just let us know in advance.

A pleasure that you won't be able to resist!

Genuss, der Ihre Zunge schnalzen lässt

The new four course menu

Appetizer


Smoked brook trout with red turnips, creamed horse radish and chervil, char with wild chive, grapeseed oil and lime cream and sashimi of the sheatfish with wasabi, ginger, chili and herb salad

Intermediate course

Intermediate course


White potato cream soup on wild marjoram backed quail egg and truffle French fries

Main course

Main course


Confit duck leg on champagne kraut with pea mash, greaves dumplings and caramelized apple

The dessert

Dessert


Praline stollen of dark chocolate with brittle and nougat on sour cherries, eggnog ice cream and zabaglione punch

ArrangementsThe host



The vegetarian four course menu

Appetizer

Appetizer


Marinated carpaccio of celery and red turnips on herb salad

Intermediate Course

Intermediate course


White potato cream soup on wild marjoram backed quail egg and truffle French fries

Main course

Main course


Onion tarte on champagne kraut with pea mash, greaves dumplings and caramelized apple

The dessert

Dessert


Praline stollen of dark chocolate with brittle and nougat on sour cherries, eggnog ice cream and zabaglione punch

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