Our kitchen philosophy can be described with the following keywords: down-to-earth, honest, natural and homemade. The honest and respectful handling of products is very important to us, as is the personal relationship with our producers.
Potato and leek soup7.5Small leaf salad with seeds and croutons and Schöngrün dressing7.5
Mushroom and cream cheese cigarillo with sun-dried tomatoesRocket salad, pickled beer radish and aioli 12
Main DishesAsparagus ragout with herb cream sauce spiced pilaf rice and roasted carrots23
Fried smoked tofu in an Almond coat with asparagus espumaWhite wine risotto, sautéed spinach and pickled radishes24
Chicken stew CH with herb cream sauce spiced pilaf rice and roasted carrots26
Sautéed salmon CH with nut butter espuma White wine risotto, sautéed spinach and pickled radishes 36
“first come first served”
Sous-vide cooked entrecôte CH with red wine jus and Café de Paris, Potato gratin and spring vegetables35
DessertCake of the day with cream8.5
Crème frâiche Créme with rhubarb compote 5
Chocolate - pear - vanilla12
Swiss pike perche ceviche OR homemade Seitanwhite asparagus - radish - wild garlic21Mixed leaf salad with pickled red cabbage, roasted seeds and caramelized nutsherb-vinaigrette or Schöngrün Dressing13
Double cream Burrata from Freiburgtwo tones asparagus, wild garlic vinaigrette and homemade focaccia21
Mushroom medaillon in crispy doughon sweet potato mashvegan Jus and spring vegetables32
Duo of Napf pork- filet and bellysemolina poppy seed balls, green asparagus and morel jus42
Meatloaf “Schöngrün”Mustard cream sauce, Schwadernau risotto and seasonal vegetables39
Crème brûlée - Hay - Cantucci16
Strawberry - Yogourt - Elderflower17
Fruitland
freshly mixed smoothiehomemade granola on Yogurt with fresh fruits and honeyScrambled eggs with herbs34Hangover
a glass of orange juicemixed cheese and meat platefruit bread, chutney, pickels and mustardrösti with bacon, fried egg and onions38Paul's
a glass of cavamarinated salmon with herb emulsion, deep-fried capres and crispbreadseasonal terrineonsen egg on brioche with hollandaise espuma42