Summer cuisine with regional herbs

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 

***

Golden-brown baked veal escalope served with potato salad refined with wild fennel and cranberries

***

Roasted rolled of aurochs veal in a hay and wild herb cream sauce with vegetable pan and creamy polenta

Skip to content