Chef's Selection

A 5 course menu, compiled by our head chef Hayk Seirig.

Selectable as a menu with meat and fish or a vegetarian menu.

Stoffklasse à la carte


  • Cauliflower cream soup with fried mushrooms, beetroot and salted lemon


  • Young leaf salads with goat‘s cheese, marinated pears, caramelized seeds and croutons

  • Steak tartare of Argentinian beef tenderloin with cured organic yolk, whisky brioche and a truffled sauce Hollandaise

First courses

  • Venison rillettes in a jelly with a truffled parsnip puree, sunflower seeds, cornelian cherries and buckwheat leaves

  • Brûlée of goat's cheese with bergamot, tomato confit and balsamico strawberries

  • Home-cured Hamachi, ginger, Elstar apple, cucumber kimchi, dill, potato pancakes


  • Variation of young venison, corn in blueberry, baby boo squash, red emmalie potato

  • Flank steak, wakame salad, carrot potato flan with ginger butter, soy lemon jus

  • Argentinian beef tenderloin with braised red cabbage, green tomato, walnut, goat's cheese potato croquette, bacon and demi-glace

  • Dry aged rib eye bone-in, of 7-year old cows from biopark malchin, 6 weeks matured bone-in

    optionally with: bean cassoulet, goat's cheese potato croquette, bacon and demi-glace
  • Katzabaisse - fine fish soup with german, french and asian influences, brioche and sea buckthorn mayonnaise

  • Baked celeriac, filled with mushroom orange cream, with bean cassoulet, fried mushrooms, freekeh risotto and tomato sauce

  • Swabian pasta squares filled with red kuri squash and wild mushrooms, pumpkin seed glazing, green tomatoes, mountain cheese, shiitake foam and squash espuma


  • Chestnut, peach, milk chocolate, lemon

  • Apricot, nougat, hazelnut, pumpkin

  • Crème brûlée



  • Cauliflower soup with orange, sumach and fruit bread

  • Leaf salads with goat's cheese, marinated pears, roasted seeds and croutons

  • Steak tartar of argentinian beef tenderloin with homecured organic yolk

    and by request with brioche and truffled sauce hollandaise
  • Smoked frigate mackerel with red vinegar onion, salt lemon, cucumber and Granny Smith

First courses

  • Duo of Boudin noir – french black pudding – with apple chutney and fried onions


  • Fresh gnocchi with wild mushrooms à la crème, rocket salad and pecorino

  • Fillet of scotish halibut „à la grenobloise“ with a spinach potato brandade and olivetti tomatoes confit

  • Irish ox cheek with celeriac purée, fried king oyster mushrooms and raw marinated chioggia beetroot

  • Confit leg of barbary duck with potato mousseline, cassis red cabbage and curly kale

  • Argentinian beef tenderloin (150g) with bean cassoulet and gratin savoyard


  • Cheese selection with fig mustard

  • Nougat, apricot, hazelnut, pumpkin

  • Crème brûlée