Weekly menu

Crayfish with dill on a main salad with avocado € 30, -

Pink veal fillet with tuna cream, capers and tomatoes € 22, -

Buffalo mozzarella with melons and rocket € 16, -

Lukewarm veal breast salad in vegetable vinaigrette € 16, -

House brine from suckling pig with red onion and pumpkin seed oil € 12, -

Homemade ricotta ravioli with tomatoes and parmesan € 15, - / 18, -

Roast duck liver with balsamic cherries € 25, -

Chanterelle risotto with lovage and parmesan cheese € 17, - / 21, -

Cod fillet with tomatoes, artichokes and olive puree € 29, -

Roasted quail on chanterelle risotto € 29, -

Pink lamb fillets in herb crust on chorizo beans € 29, -

Fried chicken from clarified butter with mixed salad € 21, -

Veal cream goulash with dumplings € 16, - / 21, -

"Wiener schnitzel"  from veal with parsley potatoes € 27, -

Baked elderflower on vanilla cream € 14, -

Creme bruleé with tonka beans and raspberries € 12, -

Curd dumplings on roasted apricots € 13, -

Homemade sorbets of strawberry woodruff, lemon and mango