The grasslands, fields and our little herbgarten are offering a rich variety of lokal herbs, which are ideal for designing a light summer menu.
Catfish fillet with an herb crust made from stinging nettles served on a bed of potatoes and cucumber, drizzled with a mustard and cream
***
Golden-brown baked veal escalope served with potato salad refined with wild fennel and cranberries
***
Roasted rolled of aurochs veal in a yarrow and lemon cream sauce with braised vegetable and fried bread dumplings
