Menu

6 snails with hot garlic and herb butter and white bread.

with a salad greens and toasted sourdough bread

marinated with balsamic vinaigrette, crushed pepper and Parmesan shavings

Made with vinegar, oil, diced onions, and caraway seeds. Served with country bread and butter.

with its own sauce, apple red cabbage and homemade bread dumplings

Pork loin steak in a delicate sauce, topped with cheese and served with French fries.

Tender turkey breast meat with cherry tomatoes and pepperoni on a skewer. Served with rice, grilled corn, and devil's sauce.

Premium venison ragout braised in Dornfelder and Pinot Blanc wines. Refined with wild mushrooms and cream. Served with apple red cabbage and homemade bread dumplings.

Succulent steaks from young pork with three kinds of beans, red pepper purée, garlic cream and French fries

Herb cream sauce with homemade bread dumplings and a small seasonal salad

and seasonal salads

Pork cooked in netting. Finely seasoned with nutmeg, marjoram, and coriander. Seasoned with plenty of parsley and a touch of garlic. Served with mashed potatoes and savoy cabbage.

With Riesling sauerkraut and farmhouse bread. Awarded 2 gold medals at the German Saumagen Competition

with Riesling cabbage and farmer's bread

Liver dumplings, coarse bratwurst and Saumagen with Riesling sauerkraut and "Grumbeerstampes" (mashed potatoes).

with savoy cabbage and potato gratin The cheeks are marinated for several hours in a spice marinade and braised overnight in Merlot.

(approx. 300g) with fried onions and salad from the market

(approx. 300g) with homemade herb butter, spicy mustard and salad from the market