a culinary tour
open every day 10 am – 10 pm , except Wednesday (open on bank holidays)
Many of us know more about Italian and Indian cuisine than the local – the recipies our Grandparents get lost. We think it makes sense to cook seasonal and local food the traditional way!
This is why we will introduce typical German dishes on a regular basis, from May 26th on we travel trhough Hessen
traditional sausage (Wurstmichel, Schwalm) 12,50
homemade green herb sauce with potatoes and eggs 12,50
homemade green herb sauce with potatoes and Schnitzel 16,50
Handkäs‘ mit Musik
Harzer cheese with onions and apple wine, salad and homemade bread 9,50
We recommend Ebbelwoi, a beer Schwalmbräu or Glaabsbräu (oldest private brewery in Germany)
Sitting together at large tables, eating and talking….
The traditional principle of „joining a table“ at a restaurant is not very common anymore today – some even see it as unseemly to talk to strangers – as if they´re being molested. We think that´s a pity! We really don’t want to miss these encounters with interesting people, to whom we would have no other points of contact. This is why we chose the concept of the big tables: you have to „join the table“, of course you don´t have to talk to your neighbour – but you can!
The base of traditional German cuisine are not just recepies but also the ingredients – a meal can be made quickly from industrially produced foods, but you can´t really cook with them.
We buy our goods from traditionally working producers, the products are processed right where they grow and are made as organic as possible, because good food doesn´t need flavor enhancers. We buy flour for our home made bread from the Broicher mill, meat from the butchery Voigt, potatoes from the organic farm Ellenberg, vegetables from the farm in the earldom, oil for the salad dressing from the oil manufacturer in Bonn. You can find the complete list of suppliers here.