Menu
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Dinner menu
- Ice salad
- Crayfish caramel, whitefish caviar
- Portobello Mushroom & Egg
- Herbal butter
- Sea Trout
- Aromas of bell pepper
- Steamed Aubergine
- Caraway-garlic-vinegar, smoked lard
- Drunk Celeriac
- Rose mushrooms, almondoil sauce
- Steamed "Schmarren"
- Frozen parsley, butter crumbs
- Plum compote
- Prcino nougat, tarragon ice cream
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- Signature-dishes from Sebastian Frank:
- Celeriac Ripe and Young
- Mushroom Liver & Yeast Bun