Wild Garlic

In March 2026, our culinary theme evening celebrated the distinctive flavour of wild garlic. Guests enjoyed a seasonal four-course menu featuring fresh spring ingredients and a thoughtfully prepared vegetarian alternative.

Menu

Beef Tartare
vegetarian option: carrot tartare
potato rösti │ sour cream │ wild garlic gremolata

Salmon Fillet in Lemon Oil
vegetarian option: poached free-range egg
risotto of toasted pasta pearls │ kohlrabi │ wild garlic foam

Tender Chicken Breast
vegetarian option: mushrooms
two kinds of cauliflower │ port wine jus │ wild garlic potato gnocchi

Yoghurt & Lime Ice Cream
served with rhubarb compote
quark cream │ almonds