Let your senses go on a journey and enjoy exciting, newly interpreted or tried and tested dishes with selected wines from our vinotheque. Our current indulgence menu offers dishes that come without much gimmickry or flourish, yet are exciting, creative and flavorful to the point.
All the food we use in our kitchen is selected according to strict and highest quality standards. Game from our own hunt, honey from our own bee colony, certified organic meat, fish or wines from exclusive partners, as well as fruits and vegetables from regional producers, are just a small example of our philosophy. Food that can be found outside of Germany is sent to us climate neutral and has been produced sustainably, fairly and without any ethical doubts.
Taste to the highest enjoyment while being climate-friendly and always respectful of our nature.
I wish you beautiful and exciting culinary moments in our silver lining.
Your chef Eric Jadischke
17.02. & 18.02. 10.03. & 11.03. 17.03. & 18.03. 24.03. & 25.03. 31.03. & 01.04.
Since seats are limited, reservations are required at our reception or in the restaurant.
Born and raised in the Hanseatic and university city of Rostock, Eric Jadischke was drawn to the south after his apprenticeship to get to know the huge portfolio of gastronomy. He was particularly influenced by his involvement in Slow Food, which solidified the foundation of his culinary mindset.
"I want my cuisine to reflect exactly the joy and the heart and soul on the plate that I feel for my vocation. Honesty and transparency are as firmly part of my kitchen philosophy as regionality, seasonality and sustainability."