Our chef´s recommendation

Our chef Erik Kliemt recommends this week....









… his new "Cabbage&Turnip" composition: Starting with pigeon breast , followed by roasted mackerel with cauliflower, broccoli and tomato jam, beetroot-mango sorbet, dry-aged beef filet with blackberry paint, creamy savoy and Williams french fries. As dessert, Erik Kliment presents apricot dumplings with vanilla sauce and muscat crumble.

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


Bon Appétit!


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