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.
Beetroot soup7.5Small leaf salad with seeds and croutons and Schöngrün dressing7.5
Millet spring salad with wild garlic vinaigrette and pickled baby carrots, rocket and Schangnauer mozzarella12
Main DishesBraised celeriac ragout with bread dumplings and red cabbage22
Lentil and mushroom wrap on pea and spinach risotto with pickled radishes28
Sliced pork CH with honey mustard sauce with bread dumplings and red cabbage26
Fried pikeperch on pea and spinach risotto, pickled radishes and nut butter espuma36
DessertCake of the day with cream8.5
White chocolate mousse with pickled plums5
Beetroot -coffee - cherry12
Marinated trout from rubigen OR homemade SeitanGreen pea - purslane - pumpernickel - wild garlic21Mixed leaf salad with pickled red cabbage, roasted seeds and caramelized nutsApple-balsamic or Schöngründressing13
Homemade Pastrami from Hornochsbeer radish - Rätisches Grauvieh - beer-mustard sauce21
Oyster mushroom medaillon on sweet potato mashvegan Jus and spring vegetables32
Duo of Napf p ork- filet and pancettaBlack salsify, semolina poppy seed balls and morel jus42
Meatloaf “Schöngrün”Mustard cream sauce, schwadernauer risotto and seasonal vegetables39
Chocolate – Hazelnut – Dark beer16
Honey - walnut - pear17
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