The grasslands, fields and our little herbgarten are offering a rich variety of lokal herbs, which are ideal for designing a light summer menu.
Cod fillet with an herb crust on nettle spinach served with a mustard and potato sauce
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Golden-brown baked veal escalope served with potato salad refined with wild fennel and cranberries
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Roasted rolled of aurochs veal in a hay and wild herb cream sauce with vegetable pan and creamy polenta