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 MARCH & APRIL
STARTERS AND INTERMEDIATESMargarete’s Phô
clear beef & poultry broth with cinnamon chicken
Merenberger basil and apple-chili-emulsionThe white of the leek – grilled on the Kamado –
goat cheese, sunflower, dill oil and crispy tapioka parsley
MAINSSouffled heart of the artichokeHaddock loin with mangalitsa baconBraised lamb shank
with mustard of wild garlic blossoms
... each served with grilled chicory, potato-mousseline
orange salad and walnut
DESSERTApple-icecream-chocolate and warm nougat
hazelnut, chocolate crumble and tingling barberries