The cathedral courtyard is simmering

Slowly braised, finely enjoyed: Good taste sometimes requires time. Enjoy a winter braise menu in 3 courses.

On two evenings in January, we dedicate ourselves to the art of braising: tender, aromatic, and finely served. Head chef Kevin Muth is developing a winter menu featuring an amuse-gueule and three courses. An evening for all who love cozy winter cuisine and want to discover it from its refined side.

January 15 and 16, 2027 · Amuse-Gueule + three courses · 59 € per person

Including overnight stay in a double room with breakfast 129 € per person

Registration is required. Booking inquiries by email to baumann@weingut-domhof.de