Menu

  • À la carte

    Starter


    Small loaf of bread Leaf

    From the organic bakery | cream cheese | salt butter from Brittany | cress to cut by yourself €5

    Nut salad Leaf

    dressing from the bark mill plum | roasted seeds | sprouts €12

    Water buffalo tartare

    truffle | arugula | balsamic caviar | butter brioche €23

    Celery mousse Leaf

    Smoked | red Beet | Truffle €19

    Fjord trout

    Lukewarm pickled | Carrot | Kohlrabi | Black forest miso €19

    Soup


    Pheasant consommé

    semolina dumpling | Pheasant roulade | Forest Mushrooms €12

    Porcini mushroom soup

    Soup of local porcini mushrooms | Carpaccio of pasture-raised beef €16

    Cappuccino of crustaceans

    Red Prawn €13

    Main Course


    Saddle of venison veal

    roasted | burgundy venison jus | Brussels sprouts leaves | pear | black walnut| cranberry | spaetzle €42

    Field pheasant

    Two kinds of Ortenau field pheasant | creamed sauerkraut | juniper jus | grapes | mashed potatoes €36

    Venison Ragout

    Quince | Cranberry | Broccoli | Spaetzle €32

    White halibut

    Fried red shrimp | spinach | shellfish sauce | noodles €45

    Pasture-raised beef

    tenderloin | thyme crust | porcini mushroom cream burgundy jus | seasonal vegetables | napkin dumplings €44

    Fregola Sarda Leaf

    Porcini mushrooms | potato macaroni | broccoli | truffles | parmesan cheese €32

    Dessert


    Tonka bean Leaf

    tartlet | brittle coat | pumpkin seed ice cream | quince compote | black walnut €13

    Délice of nougat Leaf

    sorbet of bark mill plum | elderberry plum €13

    Délice du Pommard Leaf

    Roquefort | Pear | Fruit bread €12

    Chocolate tarte Leaf

    Tonka bean ice cream | Quince compote | Black walnuts €13

    Crème brûlée Leaf

    served with an espresso €9

    Raw milk cheese Leaf

    Maître Affineur Waltmann | Chutneys | Fruit bread | Nuts €16

    Ice cream & sorbet

    Changing selection €3.5
  • Rindenmühle Menu

    Choose between different starters, soups, main courses and desserts to create your individual three- or four-course menu.

    Starter


    Water buffalo tartare

    truffle | arugula | balsamic caviar | butter brioche

    or

    Celery mousse Leaf

    Smoked | red Beet | Truffle

    or

    Fjord trout

    Lukewarm pickled | Carrot | Kohlrabi | Black forest miso

    Soup


    Porcini mushroom soup

    Soup of local porcini mushrooms | Carpaccio of pasture-raised beef

    or

    Cappuccino of crustaceans

    Red Prawn

    Main Course


    Saddle of venison veal

    roasted | burgundy venison jus | Brussels sprouts leaves | pear | black walnut| cranberry | spaetzle

    or

    White halibut

    Fried red shrimp | spinach | shellfish sauce | noodles

    or

    Fregola Sarda Leaf

    Porcini mushrooms | potato macaroni | broccoli | truffles | parmesan cheese

    Dessert


    Tonka bean Leaf

    tartlet | brittle coat | pumpkin seed ice cream | quince compote | black walnut

    or

    Délice of nougat Leaf

    sorbet of bark mill plum | elderberry plum

    Soup | Main course | Dessert - €65
    Appetizer | Main course | Dessert - €73
    Starter | Soup | Main Course | Dessert - €84

    With vegetarian main course €10 reduced

LeafVegetarian dish

Book & Reserve

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