Reservations Voucher



Dinner menu

  • Mushroom Liver
    • Brioche, apricotseedbutter
  • Bread & Sauce
    • Cucumber-garlic-emulsion, extract of mushroom and caraway
  • Bouillon with Egg
    • Essence from root vegetables
  • Mushroom with crusted Juice
    •  Roasted yeast, almond oil
  • A Winter Dish
    • Yellow beet root, vinegar caraway cream, white fish caviar
  • Spinach, Ham, Egg
    • Glazed celeriac, poached egg white
  • Dried Fruit
    • Dried plum sorbet, 48h apple terrine, roasted vegetables
  • Cherry Seed Nougat
    • Quince essence, matured Gingerbread
  • Signature-dish from Sebastian Frank:
  • Celeriac Ripe and Young

Select your menu

You can decide on the length of your culinary excursion.

We ask for your understanding, that we as part of our culinary offer do not serve any vegan menus. 

All prices of the menu include unlimited filtered tap water with or without carbonation.

Wine menu
60 € 96 €

All prices are in euros and incl. VAT.


Emancipatory cooking

Our head chef Sebastian Frank considers all products equal. For him vegetables, meat and fish are all actors on an equal footing that can take on various roles depending on whether they are used to spice up a dish, lend consistency or play the lead. 

Sebastian describes his approach to cooking as "emancipatory". He breaks traditional conventions associated with certain products and "frees" them. 

Quality and being conscious of how food is grown, prepared and cooked are crucial. He focuses on products from his home region in Austria, but also cultivates herbs and other plants on his roof terrace for use in the restaurant kitchen. He has developed a very individual style of cooking with vegetables and his exacting, pioneering cuisine soars and crosses boundaries.