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Beef ragout

17,50 
Our ragout is both puristic and timeless, made with meat from happy cows, onions, white wine from the Lückert family in Franken, Luisenhall salt and…

Unertl wheat beer sauce

14,00 9,50 
SELL BY DATE: 27.02.2023 Unertl’s Mühldorfer Weißbier is the only beer we use in our cooking – and it’s the star of this particular show.…

Mustard Sauce

14,00 11,00 
SELL BY DATE: 13.02.2023 Our mustard sauce is a true Nobelhart classic which has left many a guest begging for seconds. As always, this is…

Pickled mustard seeds

13,50 
The pickled mustard seeds from Bingenheimer Saatgut retains some bite and a mild, deep aroma.…

Smoked salt

9,50 
We wouldn’t want to miss those delicious smokey flavors in our food. But do they always have to come from bacon or hearty sausages? Not…

Salted butter cookies

8,00 
An original French recipe for Sablé Breton, courtesy of our former sous chef Thomas Hedde-Leitner. A true classic which gets its Brandenburg twist thanks to…

Onion ragout with elder

12,00 9,50 
SELL BY DATE: 19.02.2023 If you’ve been to the restaurant, there’s a good chance you’ve already had our onion ragout with chamomile – it’s one…

Black pudding

8,00 
Finally! Here’s a black pudding whose original taste isn’t masked in spices. It’s as pure and meaty as it gets.…

Juniper oil

13,50 9,50 
Best before: 20.03.2023 Juniper berries extracted overnight in rapeseed oil from Fläminger Genussland. The berries are altogether very elegant and subtle in taste.  Will keep…

Blackcurrant wood oil

23,50 18,00 
SELL BY DATE: 27.03.2023 Freshly cut blackcurrant wood, extracted overnight in rapeseed oil from Fläminger Genussland. A beautiful addition to any salad, yet as versatile…

Brandenburg walnuts

9,00 
If you’re similarly exasperated by the pre-eminence of Californian walnuts on German supermarket shelves, you’ll want to listen closely. There IS indeed an amazing local…

Sweet cherries in cherry juice

24,50 
We’ve once again taken it upon us to rehabilitate a product that supermarkets do badly, but that could be so, so amazing if done right. …
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