Enjoy & experience in style
A meal for two, with family, friends, business partners or colleagues – it’s moments like these that are positively remembered. Enjoy the refined interpreted Brasserie cuisine of Janes Gerdes and his team.
Menu
Extract from menu
Bouillabaisse
Crayfish, Fishfilet, Saffron Mayonnaise, Toasted Bread
| 28.00 | |
| 18.00 |
Lobster Cream Soup
Crayfish, Tarragon
| 21.00 | |
| 13.00 |
Seasonal Salad
Gratinated Goat Cheese, Beetroot, Pumpkins, Caramelized Seeds, Orange Dressing
Pumpkin Cream Soup
Pumpkin Oil, Seeds
Supreme of ‚Klangens Weideglockel‘
Pumpkins, Spiced Pumkin Seed Crunch, Purple Curry Jus
Fried Filet of Iceland Redfish (intermediate course)
Violet Cauliflower, Shrimp, Watercress, Riesling Cream Sauce
Medaillon of Venison
Celery Cream, Walnut-Pear Dumplings, Apple-Ginger Compote, Juniper Cream Sauce
Linguine in truffle cream
Truffle, Baby Spinach, Fried Mushrooms
Veal Schnitzel
Fried potatoes, Bacon, Lemon, Cucumber Yogurt Salad, Cranberries
| 160g | 35.00 |
| 80g | 21.00 |
Club Sandwich
Organic Fried Egg, Chicken Breast, Bacon, Honey Mustard Mayonnaise, French Fries
BBQ Cheeseburger
Regional Limousin Beef Patty, Cheddar, Tomato, Cucumber, Romaine Lettuce, Pickeled Onions
Cheese Selection
Fruit Mustard, Grapes
Homemade French Toast
Pear Sorbet, Tonka Bean Sauce
Warm Chocolate Cake
Vanilla Ice Cream
Orange Blossom Crème Brûlée
Caramelized Almonds, Spiced Mango-Papaya Sorbet
Prices in Euro. For allergy advice or specific individual dietary requirements, please contact our staff.
Drinks menu
Table reservation
Regionality & Partner
We place great emphasis on the use of fresh, seasonal and regional ingredients. Preference is given to sourcing products from local suppliers in order to minimize the environmental impact and support the regional economy. This philosophy of sustainability is also reflected in our food preparation, which emphasizes a resource-conserving and sustainable approach.
For example, we source our hot dog sausages from the Kalieber butcher shop, which actively promoted animal welfare. The honeycombs for our breakfast buffet come from Honighof Göken in Friesoythe and the asparagus from Spargelhof Göllner in the Bremen area.
Chef Janes Gerdes’ latest creation is regional & individualised plates for the alto restaurant.