A lunch for gourmets wild, noble, unforgettable. As the highlight of our game weeks, Stefan Neugebauer and Felix Jarzina present their best traditional and newly interpreted dishes.

Game menu in the Schwarzer Hahn restaurant

Amuse bouche

Three kinds of partridge with foie gras, ice cream and pumpkin chutney

Salmis of pheasant in strudel leaf, salsify and juniper foam

Wild hare ravioli with parsley root, orange and coffee sauce

Cr pinette of venison veal with wild mushrooms, stuffed almond balls and sauce melange

Variation of tangerine
Tart, chutney, sabayon and sorbet

Petit Fours

Price per person: 195

Start: 12:30 p.m.