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Main courses
    • Starters

    • House smoked trout fillet

      with beet and cream horseradish

    • Riesling cream soup

      with herbs and croutons

    • Tatar

      from young bull with sourdough bread

    • Main courses

    • Argentine rump steak (250g)

      with braised onions and herb butter, optionally with fried potatoes or French fries and a side salad or market vegetables

    • Beef roulade

      with red cabbage and dumplings

    • Braised ox cheek

      with market vegetables

    • Goulash

      of venison with cranberry-pear chutney, red apple cabbage and dumplings

    • Mixed leaf salad

      with balsamic dressing, grilled chicken breast and herb baguette

    • Mühlenburger

      200g, with french fries

    • Roasted saddle of venison

      with cassis sauce, market vegetables and smoked mashed potatoes

    • Schnitzel

      of pork with mushroom cream sauce, fried potatoes, French fries or smoked mashed potatoes and a side salad or market vegetables

    • Spareribs

      with Coles Slaw Salad and French Fries

    • Whole trout

      v. d. Waldecker Fischzucht, "Müllerin" or "blau" with boiled potatoes and a side salad

    • Vegetarian

    • Baked camembert

      with cranberries, baguette and a side salad

    • Cheese spaetzle

      with mountain cheese and fried onions

    • Vegan

    • Fallboard

      with caramelized Brussels sprouts and hummus

    • Dessert

    • A scoop of ice cream

    • Apple fritters

      Apple rings baked in batter with vanilla ice cream

    • Cheese variation

      with fig mustard and baguette

    • Crèmé Brûlée

      of tonka bean with sour cherry sorbet