New Year's Eve Package

"Life is like a journey, New Year's Eve a milestone." Celebrate the beautiful things in life with us and let yourself be inspired on New Year's Eve at the end of the year.
At our exclusive New Year's Eve gala in the Sankt Urban restaurant, we serve you a festive 5-course gala menu. In the Schwarzer Hahn restaurant, an exclusive gourmet menu is served to celebrate the last day of the year, before our New Year's Eve party starts in the chicly decorated bar. From 0.30 a.m. until the early hours of the morning, the legendary kitchen party is very busy. And to make the New Year start even better, you can expect nice surprises and prizes in our New Year's Eve raffle.

New Year`s Eve Package
30 December 2025 to 1 January 2026

Bye bye 2025. Enjoy unforgettable and relaxing days with your loved ones at the Deidesheimer Hof around the end of the year. The highlights in our exclusive package are:

• 2 nights in a double room including breakfast
• 4-course dinner in the restaurant Sankt Urban on 30.12.
• Participation in our New Year's Eve gala including kitchen party
• New Year's brunch
  
  Price per person from: 598
  New Year's Eve menu in the Sankt Urban restaurant
  
  in one of our suites
  plus 60 per person per day
  in a superior double room
  plus 30 per person per day
  
  Price per person: 698
  New Year's Eve menu in the Schwarzer Hahn restaurant
  
  in a superior double room
  plus 30 per person per day
  in one of our suites
  plus 60 per person per day
  
  Restaurant Schwarzer Hahn
  New Year`s Eve menu
  
  Amuse bouche
  
  Chatreuse of quail, apple and foie gras with Sauternes jelly and brioche
  
  Black salsify foam soup with sliced Alba truffle
  
  Atlantic sole with Belgian endive, capers and tangerine sauce
  
  Deer from the pine branch oil with wild mushroom crêpes, chestnuts and banyuls jus
  
  Dessert Creation Black Rooster
  
  Fine pralinés
  
  
  Restaurant Sankt Urban
  New Year`s Eve menu
  
  Amuse bouche
  
  Tuna tataki with avocado and pickled saffron radish
  
  Florentine ravioli with spinach, organic egg yolk, parmesan and Périgord truffle
  
  Loup de mer on crustacean risotto with green asparagus
  
  Two kinds of veal - fillet and braised cheek - with savoy cabbage à la crème, porcini mushroom pierogies and Burgundy jus
  
  Dessertkreation St. Urban