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 Grill Menu

  • Starters

    Margarete’s small salad

    with knick-knack

    Tartar of salmon

    With paper of dill

    Vichyssoise

    with pink potatoe crisps and chive

  • MAINS

    Sirloin steak

    from black pied cattle

    Fillet of beef
    from black pied cattle
    Salmon from Iceland

    Slightly pickled

    Corn-fed chicken suprême
    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 and with sherry-chili-marmelade