Our Recommendations
Our recommendations have two different influences. On one side, our recommendations are based on the saisonal calendar of the regional products, on the other side, our recommendations are based on the experience of chef Heinz Wehmann. He creates for already more than three years every week a new recipe and is therefore able to cook delicious dishes.
Our recommendations will change every two or four weeks, if wished by the guests, the one or other will last a bit longer.
Our recommendations
Bio-Graupen-Gemüse mit gebratenem Hummer € 39,50
pan fried half lobster with organic vegetables and pearl barley à la mock turtle
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Variation vom Bio-Lachs € 28,50
variation of salmon with marinated slice, smoked medaillon and tatar
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Gebratene Seezungen-Filets mit Bärlauch-Aroma € 42,50
fried filets of sole with spring garlic and asparagus pasta
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Dithmarscher Kohl-Curry mit gebratenem Gemüse € 34,00
vegetarian dish with cabbage curry, fried vegetables and mushrooms
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Angus-Rinderfilet mit Germanenwurzel und blauer Anneliese € 42,00
filet of black angus beef with mashed violet potatoes, black salsify and parsnip
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Gratinierte Schokoladen-Schnitte mit Mandel-Eis € 16,00
gratinated chocolate cake with almond ice cream
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Käseauswahl vom Wagen starting from € 16,00
regional and french cheese selection from Maître Affineur Waltmann served from the trolley
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Wehmanns Klassiker ab 2 Personen Krosse Vierländer Ente im Ganzen gebraten – preparing time about 80 minutes - price per person € 58,50
whole crispy northgerman duck with sweetheart cabbage, rhubarb and organic pepper sauce, carved at the table and served in two courses
Allergy sufferers, vegetarians and vegans
If you have any allergies or convictions not to eat certain products, please feel free to let us know in advance, so we can rearrange your menu or dish.
Our recommendations
| variation of baby pig and langoustine with green cabbage | €28,50 |
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| lobster with "wurstebrei" white pudding and chinese anis sauce | €39,50 |
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| pumpkin curry soup with fried scallops | €15,50 |
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fried cod with green kale and mustard vinaigrette |
€34,50 |
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gratinated filets of sole with seasonal mushrooms |
€43,00 |
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saddle of venison with mushrooms, celery and cranberries |
€44,00 |
| filet of angus beef with herbal crackling, brussels sprouts and nebbiolo red wine gravy | €42,00 |
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| variation of glogg with red wine parfait and orange mousse | €14,50 |
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| walnut sponge roll with pistachio macaron and brittle ice cream | €15,50 |
Allergy sufferers, vegetarians and vegans
If you have any allergies or convictions not to eat certain products, please feel free to let us know in advance, so we can rearrange your menu or dish.