The kitchen is the key to Margarete’s heart. That is where ideas and feelings become food. No matter if simple or sophisticated – we do focus on quality with no frills, just down-to-earth, yet up to date and exciting dishes. Most ingredients a produced in the greater surroundings and supplied by people we cherish. We are confident you will taste that and do hope you enjoy being our guest.

 

Book your business meal in a private area right here.

MARGARETE'S MENU IN MARCH & APRIL

  • STARTERS AND INTERMEDIATES

    Margarete’s Phô

    clear beef & poultry broth with cinnamon chicken
    Merenberger basil and apple-chili-emulsion

    The white of the leek – grilled on the Kamado –

    goat cheese, sunflower, dill oil and crispy tapioka parsley

  • MAINS

    Souffled heart of the artichoke
    Haddock loin with mangalitsa bacon
    Braised lamb shank

    with mustard of wild garlic blossoms

    ... each served with grilled chicory, potato-mousseline
    orange salad and walnut

  • DESSERT

    Apple-icecream-chocolate and warm nougat

    hazelnut, chocolate crumble and tingling barberries

Winter Grill Menu

  • Starters

    Tartar of beef

    with wasabi mayonnaise
    or: Carpaccio of fermented vegetables

    Margarete‘s potato soup

    with crispy black bread and chive

  • MAINS

    Sirloin steak

    from black pied cattle

    Fillet of beef
    from black pied cattle
    Codfish

    grilled

    Corn-fed chicken suprême
    Grilled local mushrooms from Offenbach

    ...each served with a selection of vegetables, Margaretes soffritto and saffron-spelt-rice

  • Dessert

    Flamed chocolate tarte
    with lemon-pepper-sorbet and candied ginger
    Blue cheese

    with fruit bread and cassis