During game season, wild boar, roe deer, red deer and other game animals bring culinary variety to the table. As the highlight of our game weeks, Stefan Neugebauer and Felix Jarzina present their best traditional and newly interpreted dishes.

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Wild-Menü
im Restaurant Schwarzer Hahn

Amuse bouche

Pâté en croûte from the fawn
with marinated carrots and hazelnut vinaigrette

Pheasant ‘Albufera’
with Alba truffles and glazed black salsify

Crépinette of wild duck
with wild mushrooms, apple and boudin noir

Wild hare ‘à la royale’
with foie gras, Brussels sprouts, chestnut cream and rowanberries

Chocolate soufflé

Petit Fours

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Menu price per person
199