24 December (from 6 pm)
- Tartlet of king prawns with stuffed pineapple rolls in sesame on guacamole and wild herbs
- Essence of rabbit with fried quail roulade and gold leaf
- Roasted loup de mer on beetroot risotto with salmon caviar
- Duet of venison on gratinated romanesco-potato tart and carrots
- Chocolate-pear tartlets with almond foam and mango-dates sorbet
Download your Christmas Eve menu.
- Stuffed quail with truffle and lardo bacon
- Pot au feu of pigeon with stuffed wontons
- Fried pikeperch with dill potato scales on langostino foam
- Grilled veal fillet with fried potato-macaroni terrine and vegetable spaghetti
- Mousse of pine honey with compote of dried apricots and tamarillo sorbet
Download you menu for 25 December.
- Mille feuille of fawn and venison with orange-spice jam
- Gratinated chestnut soup with roasted wild-fig-balls
- Baked prawns with pumpkin seeds on pineapple risotto and curry foam
- Classic duck
- Orange savarin with spiced ice and cassis pear
Download your menu for 26 December.
First and second Christmas Day from 12:00 noon to 3:00pm and from 6:00pm to 10:00pm
Four-course menu: EUR 79 per person
Five-course menu: EUR 89 per person
We look forward to your reservation at: +49 30 8843 4767 or email@example.com.Back