Restaurant
Nature on the p(a)late
Nature dictates what ends up on the plate. The dishes are inspired by what is available at the winery and on the farms of our partners. Which vegetables are ripe for harvesting? How many eggs have the hens laid today? Which animal was slaughtered?
In close collaboration with the person responsible for the farm organism of the winery, the kitchen team sets the accents of the menu already with the garden planning. The kitchen shows with great clarity what grows and lives here directly on site. Agriculture and gastronomy are closely linked. The vegetables are still in the ground in the morning, and on the plate at noon.
-404.jpg)
Everything has a value
It is important to us that the food is used as holistically as possible. All the meat from our animals is processed, from shoulder to loin, from home-made sausage to pâté. Any surplus fruit and vegetables that we do not need are boiled, pickled, dried or fermented. Take a look in our store and discover our wide range of delicacies.
