Alchimistenklause

The Alchimistenklause has the formula for gilded culinary delights: fresh ingredients, traditional herbalism and a real love of experimentation lead to true explosions of flavour. Or what do they sound like? Porcini mushroom ravioli with truffle oil and morel sauce, veal liver with wild berries on turnip puree or halibut with honey fennel? There is also schnitzel, rump steak and chops, accompanied by wines with a regional and international bouquet. The compositions change with the harvest calendar and are served in an elegant ambience, which with its kiln, mortars and copper ladles is actually reminiscent of a historical laboratory of the old masters.