Spices have already played an important role in mediaeval times. As basis for medicine and for conservation purposes, spices were traded as valuable good. Cinnamon, star anise, cardamom among others are not exclusive ingredients anymore. Nonetheless, their use is still of great importance. This was a good reason for our chef de cuisine Wolfgang Keller to become a Sommelier of Spices.

For this we have created our five course menu of spices: Wolfgang combined with the team, for example, a basil cream soup with bay potatoes and clove. The flowery and eucalyptus-like aroma of the basil forms a wonderful contrast to the Laurel with its strong and full-flavoured aroma. Experience this intensive menu with its diverse aromas and dream with it for an evening in distant lands.

APPETIZER
Salmon with star anise and cinnamon blossom I candied fennel I buttermilk jelly and tomato-licorice sugo

INTERMEDIATE COURSE
Basil cream soup I potato with bay leaf and clove

INTERMEDIATE COURSE
Involtini of free-range chicken with lime I almond risotto I moroccan lemon and Sechuan pepper

MAIN COURSE I MEAT
Brisket with rosehip I parsley I banana and mustard foam

MAIN COURSE I VEGETARIAN OR VEGAN
Smoked vegetables with rosehip I parsley
banana and mustard foam

DESSERT
Tonka bean crème brulée with chocolate-chipottle ice cream I beetroot