Our chef´s recommendation

Our chef Erik Kliemt recommends this week....









… his new summer composition: Starting with quail breast and praline of haunch with pasta risotto and honey tomato, followed by salmon Sepia ravioli with celery portwine cream and saffron foam, white tomato ice cream with basil chip, veal filet and sardine with bell pepper gnocchi, leaf spinach and Dijonnaise. As dessert, Erik Kliemt presents chocolate ravioli with white Ivoire foam and blueberry sorbet.

Saddle and leg of lamb, sweet corn croquettes, grilled bell peppers
and “Blaufränkisch Jus”


Bon Appétit!


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