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 Summer Menu

  • STARTERS AND INTERMEDIATES

    Essence of summer tomatos and basil

    with a dumpling made from truffle and cream cheese

    Strawberries, marinated in olive oil and lemon

    served with sheep‘s cheese, caramelized pine nuts
    old balsamico and borretsch

  • MAINS

    Filet of hake “à la plancha”

    with crispy Pancetta from the Mangalica-pig and limoncello foam

    Pink fried lamb haunch

    with a lemon herb crust

    Confit of artichokes

    with plum tomato salsa

    … each comes with glaced carrots, peas and young chard

  • DESSERT

    Ganache of chocolate from Piura-Porcelana-Cacao

    with blueberries, white Port and sugared caraway

Margarete's Autumn Menu Starting September 2019

  • STARTERS AND INTERMEDIATES

    Bouillon of mussels

    flovoured with aquavit
    Sauce Rouille with crispy bread and smoked codfish
    – vegetarian: Essence of coloured tomatoes and fennel –

    Young herring tatar

    with Sumach sour cream chive and Pumpernickel
    comes with fermented cucumber and mustard seeds
    – vegetarian: Carpaccio of fermented vegetables –

  • MAINS

    Marinated salmon

    fried on the skin

    Coal-grilled entrecote

    with herb butter

    Butter-whisky-celery

    with roasted almonds and chunkychat hollandaise

    … each comes with Kimchi-kohlrabi, parsnips, blueberry and root foam. Optional in addition boiled New Potatoes.

  • DESSERT

    Saffran-cheese-dumplings

    with pipura porcelana, cream of berries and apple sorbet

Margarete's Grill Menu

  • Starters

    Tartare of salmon

    with paper of dill
    or: Tartare 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 Mühlheim

    ...each served with a selection of vegetables and Margaretes soffritto and a side dish of your choice: French Fries / Saffron-spelt-rice / Potatoes / Bowl of salad

  • Dessert

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

    with fruit bread and cassis