Main courses


  • Spinach-salmon quiche
  • Ratatouille with wild rice
  • Stuffed pepper with vegetable rice and chili-tomato sauce
  • Stuffed mushrooms with spinach-gorgonzola sauce
  • Aubergine-potato mousaka
  • Ragout of mushrooms and vegetables with Swabian butter noodles
  • Lasagne with spinach and ricotta
  • Crepes filled with ragout of leek and mushroom


  • Home-made ravioli filled with basil and ricotta with tomato sauce
  • Ravioli filled with porcini with walnut sauce
  • Pasta filled with gorgonzola and walnuts
  • Pasta filled with ricotta and spinach


  • Roast corn fed chicken breast on leaf spinach with tomato gnocchi
  • Strips of turkey with oyster mushroom cream sauce and Swabian butter noodles
  • Rolls of turkey filled with tomatoes and sage with potato gratin
  • Leg of duck á la orange with bread dumplings

Beef & lamb

  • Leg of lamb stewed in tomato-olive sauce with rosemary potatoes
  • Ragout of lamb with couscous
  • Beef goulash with parsley potatoes
  • Stripes of beef fillet with chanterelle cream sauce and Swabian butter noodles
  • Roast beef with red cabbage and potatoes
  • Veal stew in morel cream sauce with potato gratin
  • Home-made beef roulade with red cabbage and potatoe
  • Boiled fillet of veal with apple-horseradish sauce, vegetables and potatoes


  • Roast pork with mushroom cream sauce and potatoes
  • Roast pork neck with gratin of leek and potato
  • Medallions of pork fillet
  • Stripes of pork fillet with mushrooms and Swabian butter noodles
  • Smoked pork loin in red wine with pickled cabbage and potatoes
  • Meat loaf with buttered vegetables and potatoes
  • Cooked meatballs with caper sauce and parsley potatoes
  • Bavarian sliced meat loaf with fried egg and roast potatoes


  • Fillet of salmon with herb crust in light tomato-garlic cream sauce with gratin of potato and leek
  • Skewer with Scampi on soy vegetables with garlic-Bernese sauce and wild rice
  • Fillet of pike-perch with ragout of vegetables and lentils