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 INTERMEDIATESEssence of spring
With ricotta-wild garlic-cannelloniTartar of asparagus
Onsen-egg and Bottarga
MAINSPike perch from Iceland 54°
Glasslike on the inside, roasted with Sake, Miso and butterCrunchy leg of the gallineyBaked hazelnut-asparagus
... each on and with puree of cassoulet, salad of spinach, Nameko-mushrooms and tarragon-hollandaise
DESSERTEdel Weiss Original Beans
Mousse and caramel from white chocolate with rhubarb, fennel icecream and fennel-crispThree kinds of cheese
With Pâte de fruit from quinces of a tree of Otilie's grandma and sherry-chili-marmelade and charcoal brioche