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 our partners' farms. Which vegetables are currently ready for harvest? What do our partners have available today? Which animal has been slaughtered?
The cuisine clearly reflects what grows and thrives here: in the winery's garden as well as in the surrounding cultural landscape. Gastronomy and agriculture are closely intertwined.
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.