Motto am Fluss

A mix of celery, apple, spinach and pear.

Juice from orange, carrot and apple with banana and chia seeds.

Beetroot, red grapes and plums.

Tomato, pepper, organic eggs and pesto served with organic sourdough baguette.

Smoked salmon, goat cheese, almonds, avocado and organic scrambled eggs with organic sourdough baguette.

Toast with bacon, ham, egg, cheese, avocado, tomatoes, salad and spicy mayonnaise.

Organic egg, mountain cheese, ham, butter, jam, hand roll and croissant.

Scrambled eggs with chanterelles, ham, goat cheese, salmon, brioche French toast, butter and various types of bread.

Organic eggs on toasted organic sourdough bread with daikon radish and olive oil.

Toasted organic sourdough bread with tofu, herb salad, spinach pesto and turmeric.

Three eggs with ham and organic bread.

Organic egg with avocado, cottage cheese, wasabi mayo and mint on organic bread.

Soft egg with lemon salt, chives and breadsticks.

A croissant with almond cream.

Oats with pear and chocolate pieces.

Brioche striezel with sour cream, salted caramel and plum compote.

Mango and blueberries with coconut and granola.

French fries with truffle mayonnaise and Grana Padano.

Edamame giant beans with dressing, lemon and basil.

Oven-roasted carrots with labneh and wild herb oil.

Beef tartare with fries, herb salad, anchovy cream and Manchego.

Grilled pointed peppers with almond cream, mango panko and lime.

Zucchini feta quiche with lemon aioli and watercress.

Hokkaido pumpkin curry with cashews, coriander and jasmine rice.

Fish with pea cream, remoulade, lemon and sweet potato fries.

Beef patty with bacon, cheddar, onion marmalade, mustard mayonnaise, salad and fries.

Flank steak with mazavaroo sauce, field cucumber, coriander and mashed potatoes.

Lettuce hearts, radishes and peas with wild herb dressing.

Oven radicchio with rosemary chèvre, walnut and port wine.

Pickled butternut squash with stracciatella and macadamia.

Roast beef with runner beans, horseradish and pickled shallots.

Cured salmon trout with tarragon and lemon.

Beef tartare with herb mustard salad, Manchego and baguette.

Beef tartare, salmon trout, pumpkin, salad and baguette.

Vegan pumpkin soup.

Vegan wild mushroom consommé.

Vegan wild broccoli.

Braised pointed cabbage roll with Granny Smith apple, mushroom mousse and mushroom sauce.

Whole artichoke with kaffir ponzu and aioli.

Pumpkin risotto with Grana di Padano.

Mussels with crème fraîche, root vegetables and garlic bread.

Zander fillet with vongole, broccoli, mussel stock and salicornia.

Corn chicken with corn, chanterelles, pearl onions and Schupfnudeln.

Venison ragout with pappardelle and cranberries.

Secreto Ibérico with butternut squash and gremolata.

Veal Wiener Schnitzel with potato lamb's lettuce salad, cranberries and lemon.

Beef fillet with pepper sauce or chimichurri.

Veal cutlet with puree, spinach, and caper brown butter jus.

Pavlova with pear, thyme and blackcurrant.

Poppy seed buns with vanilla sauce and cherries.

Tarte Tatin with Granny Smith apples, salted caramel and crème fraîche.

Panna Cotta with hazelnut and plum compote sorbet.

Fondant with Valrhona chocolate, peanut and pumpkin seeds.