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 JANUARY & FEBRUARY

  • STARTERS AND INTERMEDIATES

    Soup of Cottage Cheese

    coffee | cress-butter-bread |rosehip

    Bonito à la plancha

    in pepper and sesame
    kimchi | wasabi-mayonnaise

  • MAINS

    Parsley root

    smoked and steamed, glaced with bergamot and black tea infused kombucha

    Halibut filet with beurre blanc

    grilled

    Shoulder of veal

    half stewed, then grilled
    fresh laurel |red wine jus

    ...each comes with a “big teardrop ” of pureed pumpkin fried black salsify | lamb’s lettuce

  • DESSERT

    White chocolate and port pear

    cinnamon blossom | puff pastry | tarragon | butternut pumpkin

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