Our Spring Menu

The first asparagus spears around Berlin are harvested again in April. And of course we will create a menu around the noble seasonal vegetables this year too. Enjoy light and aromatic dishes, sometimes classic and sometimes modern interpretations - but always with a regional connection. After all, asparagus grows on almost 5000 hectares in Brandenburg alone. Incidentally, in and around Beelitz is East Germany's largest closed asparagus growing area with about 1700 hectares. And this is so important for the region that the name "Beelitzer Asparagus" has even been protected by the EU since 2018.

 

STARTER

Capital perch flamed and tartare I sea buckthorn vinaigrette I daisies and caviar

2. STARTER

Textures from Beelitz asparagus I wild herbs of spring

(Asparagus ice cream sweet-salty I salad I sponge I smoked)

INTERMEDIATE COURSE

Müritzer tail dumplings I wild garlic foam I roasted rhubarb

MAIN COURSE

Ruppiner lamb I grilled Beelitz asparagus I truffled egg yolk I new potatoes

MAIN COURSE / VEGETARIAN

Strudel of parsley root and lentil I grilled Beelitz asparagus I truffled egg yolk I new potatoes

DESSERT

Burnt sour cream tart I strawberry kombucha sorbet I woodruff foam

CONSULTING IS
THE STARTER

Whether tasty snacks for a meeting, delicious finger food, a successful coffee break or an impressive dinner – the right advice and consulting at the beginning is highly important. Simply call us or send a mail.

 

Our Chefs de cuisine

André Steuer &
Wolfgang Keller

+49 30 200086-0

catering@axica.de