The seasonal menu

imagined by the Chef

Introducing the menu

Our chef Thomas Koebel brings his culinary creativity to daylight morning after morning. Come and discover the seasonal menu with gastronomic, audacious and tasty dishes cooked with seasonal products.


Goose Foie Gras from Hirsch’s farm served with a spoon, Candied Apple chutney, “Teewecke”

French coast scallops, Val de Moder parsnip and lamb’s lettuce cream,
Sturia vintage caviar and lemon gelee

Gravlax Trout from Kircher’s Fish Farm,
Horseradish pannacotta and kohlrabi’s pickles and Granny-smith, sour cream with herbs


Grilled sea bass fillet on skin, kasseknepfles with lemon thyme and fallen from young spinach shoots,
Homardine sauce

Turbot steak with Matelote truffle sauce, celeriac duo from Eric Greiner


Sweetbreads gilded with butter, parsley variation refreshed with lemon bibeleskaes,
Albuferra sauce

Quail stuffed with foie gras, cabbage in set of textures and herb salad,
Mashed potatoes with truffle



Our modern reinterpretation of Tiramisu

Blanc-Manger with citrus, creamy vanilla and a touch of saffron from Denis Martz to Kilstett

Farm Clauss Appels caramelized with cider vinegar
Perfect ice cream with perilla and yuzu

Une carte détaillée des allergènes est à votre disposition sur simple demande

Discover our menus

Opening time

The restaurant is open from Tuesday to Friday, from 12:00 p.m. to 13:15 p.m and from 7:00 p.m. to 9:00 p.m., from 7:00 p.m. to 9:00 p.m. on Saturdays and from 12:00 p.m. to 13:15 p.m. on Sundays.