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 May and June 2019

  • STARTERS AND INTERMEDIATES

    Essence of spring

    With ricotta-wild garlic-cannelloni

    Tartar of asparagus

    Onsen-egg and Bottarga

  • MAINS

    Pike perch from Iceland 54°

    Glasslike on the inside, roasted with Sake, Miso and butter

    Crunchy leg of the galliney
    Baked hazelnut-asparagus

    ... each on and with puree of cassoulet, salad of spinach, Nameko-mushrooms and tarragon-hollandaise

  • DESSERT

    Edel Weiss Original Beans

    Mousse and caramel from white chocolate with rhubarb, fennel icecream and fennel-crisp

    Three kinds of cheese

    With Pâte de fruit from quinces of a tree of Otilie's grandma and sherry-chili-marmelade and charcoal brioche

Margarete's Grill Menu

  • Starters

    Margarete’s small salad

    with knick-knack

    Tartar of salmon

    With paper of dill

    Margarete’s potato soup

    Gremolata and potato crisps

  • MAINS

    Sirloin steak

    from black pied cattle

    Fillet of beef
    from black pied cattle
    Salmon from Iceland

    Slightly pickled

    Corn-fed chicken suprême

    ... each served with young potatoes and asparagus
    or with a big salad of shaved vegetables, lettuce leaves of the season and homemade kimchi

  • MAINS

    Sparerib from the veal with Chimichurri
    Cooked slowly and then grilled ad hoc.
    Grilled local mushrooms

    from Mühlheim

    ... each served with young potatoes and asparagus
    or with a big salad of shaved vegetables, lettuce leaves of the season and homemade kimchi

  • Dessert

    Passion fruit semolina flummery
    With salted caramel
    Three kinds of cheese

    With Pâte de fruit from quinces of a tree of Otilie's grandma, sherry-chili-marmelade and charcoal brioche

    Margarete’s chocolate tarte

    With compote and meringue