Acht

Marinated mackerel with red cabbage, miso and wild rice.

Wild boar schnitzel with cream mushrooms, garden cress and cranberries.

Duck breast with Brussels sprouts, potato dumplings, orange and malt beer.

Icelandic pollock with pumpkin, passepierre, chives, salted lemons and keta caviar.

Cheese variation with apricot chutney and homemade fruit bread.

Pecan nut with pineapple, yeast and port wine.

Baked heirloom carrot with cashew kernels, Maggi herb, cottage cheese and pomegranate.

Smoked eel with pear, white beans and puff pastry.

Confit egg yolk and Belper Knolle with cauliflower, lamb's lettuce, rapeseed and black garlic.

Clear duck consommé with maultaschen, root vegetables and vadouvan.

Venison carpaccio with button mushrooms, white onions, celery and macadamia.

Fried veal cutlet with Jerusalem artichoke, green beans and garlic butter.

Braised rabbit leg with celery, morels, prune and cognac.

Fried zander with parsnip, chard, Flönez and yuzu.

Fried skate wing with fennel, capers, potatoes, lemon and sour cream.

Serviettenknödel with spinach, crosne and mountain cheese.

Baba au Rhum with rum pot, caramel cream and vanilla.