These classics have made it onto our menu. Our mission is to cook those tried-and-tested dishes to perfection.
‘I’ve had this before, but it’s never tasted this good!’
with orange mustard dressing, rocket, lamb’s lettuce, radish sprouts, garden cress, camelina oil, roasted nuts and croutons | 10.5 |
Pear terrine, warm bean salad, crispy pork belly, accompanied by a sauce with lardons | 12.5 |
with crème fraîche, dill oil, mustard seeds, and apple-cucumber salad | 18.5 |
with Holstein ham, pea cream, and chervil root | 14.5 |
Smooth and creamy with bacon, marjoram and croutons | 9.5 |
with potato-and-celery purée, green beans and roasted onion rings | 28.5 |
with horseradish foam, goat cheese, spring onions, and caramelized hazelnuts | 19.5 |
Pike-perch fillet with chives-potato salad and tartar sauce | 24.5 |
Lobscouse with beetroot, a fried egg, pickled herring and gherkins | 19.5 |
with orange sauce, spinach, pickled yellow beet, and roasted seeds | 18.5 |
Pan fried catch of the day in a wholegrain mustard sauce with fried potatoes and a colourful salad | 28 |
with apple-potato fritters and breadcrumbs | 21.5 |
on a brioche bun, with fried and braised onions, crispy bacon, cheese, fries, and Caesar Salad | 22.5 |
with vanilla cream, sour cream ice cream, and almond cake | 11.5 |
with butter and cinnamon, served with Franzbrötchen ice cream and vanilla foam | 10.5 |
with rice pudding ice cream | 10.5 |