The spring menu
Asparagus, strawberries and rhubarb, refined with fresh herbs and the powerful aromas of elderberry and maywort, make for a whimsical start in the spring cuisine of Rheinhessen. Fine fruity to fruity wines accompany the menu.
This brings the food: Creamy, creamy components, light sweetness of white asparagus and cream, fine acidity and delicate spiciness of asparagus salad. In addition - hopefully - a warm spring breeze blows, one feels like ease and freshness.
This brings the food: the fish brings abundance and finesse, the kohlrabi gives the dish a delicate earthy and earthy note, the sauce brings fine acidity (from the wine) and a creamy taste.
This brings the food: fine play of sweetness and acidity of the rhubarb cake, light and fragrant floral aromas of mousse, creamy and airy on the palate with a delicate fruit aroma and berry notes.