Upscale cuisine: Chef Missmann and his team work almost exclusively with regional suppliers and producers. This guarantees freshness while supporting our region and spoiling you at the highest culinary level.
French brasserie cuisine with clear accents, fresh ingredients and unbridled creativity awaits you.
cocktail sauce | thai mango
truffles | parmesan | red onions
cantaloupe melon | parma ham
capers | shallots | cornichons | egg yolk | mustard | french fries
lemon | fried pulpo
walnuts | feta
Oyster bread (pumpernickel & herb butter) | shallot vinegar
Oyster bread (pumpernickel & herb butter) | shallot vinegar
Oyster bread (pumpernickel & herb butter) | shallot vinegar
500 g | aioli
avocado tartare | grapefruit | pomegranate
béarnaise sauce
béarnaise sauce
Blinis | Crème fraîche | Ei | Schnittlauch | Schalotten
sauteed chanterelles | serrano ham
chanterelles | burrata cream | chives
sauteed chanterelles | young leeks | tomatoes
oven peppers | balsamic onions | pistachio dip
figs | almonds | thyme cream sauce
potato salad | cranberries | lemon
jus | apples | onions | bacon | mashed potatoes
red beetroot | mashed potatoes | crispy capers | cream sauce
fine fish fillets | shellfish | prawns | saffron | croutons | rouille
gamba | salmon | pike pearch | seasonal vegetables | potatoes
fillet of beef | gamba | truffle puree | seasonal vegetables | béarnaise sauce
pepper sauce | béarnaise sauce
sauce vierge
mango-pineapple chutney
lemon-dill butter
chard | shiitake | chicory
bourbon madagascar vanilla
raspberry ragout | pistachio ice cream
marinated berries
strawberries | raspberries
walnut | fig mustard