Our menu

Duck foie gras with fig compote and fresh figs

Roasted bone marrow with parsley and garlic bread

Roasted pumpkin, served cold, creamy burrata, hazelnut and white balsamic vinaigrette

Perfect egg, creamy pumpkin, oyster mushrooms, mushroom espuma

Escargots served with garlic and parsley butter.

Roasted prawns, chorizo risotto and fresh herb salads

Grilled octopus tentacle served with cherry tomato purée and fresh herb salad

Pike-perch fillet on sauerkraut, potatoes glazed with butter and half salt, Riesling sauce

Fillet of beef cooked in a red wine sauce, served with baby vegetables and mashed potatoes

Pan-fried foie gras escalope, served additionally with the beef fillet

Poultry supreme cooked with chanterelles, accompanied by mashed potatoes

Calf liver cooked with knepfle (Alsatian pasta) and spinach, served with veal jus

Cooked Iberian pork ribs, served with cherry tomato puree, fresh herbs and vegetables

Fresh Munster served with a light mousse

Chocolate fondant served with vanilla ice cream

Pavlova (meringue-based pastry) with red fruits, served with vanilla ice cream

Rice pudding served with caramel and granola

Strawberry tiramisu prepared à la minute