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"I cook contemporary, cosmopolitan cuisine that is sustainably oriented towards complete products and also offers creative, vegetarian alternatives. Out of respect for nature, I mainly use seasonal ingredients from regional production or fair trade."
Menus 94-110 EUR s.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Baroque architecture and modern interiors form the backdrop for many surprises.
On the menu: sustainable caviar produced with farmed rather than wild sturgeon. A shining example of the chef’s love of biodiversity and local products, in his preparation of exceptional, sublime meals. Dietary requirements of guests are taken into account: the special "low-carbohydrate" menu, meets their expectations without denying them the pleasure of the finest flavours.
