Dear guests, from 12 noon until 2 p.m. and from 6 p.m. until 8.30 p.m. we are offering you

Our Winter Menu


Mixed salad plate

with seasonal raw food and fine lettuce
in yogurt dressing, fresh herbs and seeds

Juniper smoked trout fillet

with creamy horseradish,
toast and butter

Fresh mushrooms

with bacon cubes and a creamy herb sauce

Carpaccio of root vegetables

with herb vinaigrette, freshly grated horseradish and goat cheese wrapped in Parma ham
(as vegetarian version without Parma ham)

Homemade mousse of smoked salmon

on mountain lentil salad
and chicory in an orange and mustard vinaigrette


Beef broth

with «Kräuterflädle» (sliced herb pancake)

Creamy potato soup

with baked salmon balls

Vegetarian & Vegan

Beetroot risotto

with deep fried sheep’s cheese, candied walnuts, homemade apple chutney and a small salad bouquet

Red pepper

filled with rice, squash, shallots and tangerines,
served with steamed chicory
– vegan –

Small Delicacies

Lentils with sausage

served with homemade «Spätzle» (regional pasta)
(surcharge extra sausage: €2.5)

Pickled veal

with fresh mushrooms, carrots, peas and tagliatelle

Braised beef roulade

in Burgundy sauce with red cabbage «Oberkirch Style» and mashed potatoes

Sliced beef fillet

in a creamy cognac-pepper sauce with fried mushrooms, vegetables from the farmers market and basmati rice

Surcharge large portion

(meat & side dishes)

Fish Dishes

Poached fresh trout from the Black Forest

served with potatoes
(every Friday)

Trout «meuniere» from the Black Forest,

stuffed with lemon and herbs served with potatoes

Roasted salmon filet

marinated with Asian flavours on sesame sauce, pak choi and basmati rice

Meat Dishes

Prime boiled beef,

cooked in a brew of root vegetables, with horseradish sauce, lingonberries and swivel potatoes

Calf’s tongue

in a creamy tarragon sauce, served with peas, carrots and mashed potatoes

Escalope of veal in a creamy sauce

with fresh mushrooms
and homemade «Spätzle» (regional pasta)

Pot-Au-Feu from a French free range chicken

with braised vegetables in Burgundy jus, served with tagliatelle

Venison ragout

with red wine pouched pear and lingonberries,
served with homemade «Spätzle» (regional pasta)

German free-range beef rump steak

with herb butter and chips

German free-range beef fillet medallion

with Café de Paris sauce, vegetables from the farmers market and gratinated potatoes (small 160g)
with a large fillet (200g) €45

Of course we can serve you a small portion of some of these dishes


Our recommendation for parties of two persons or more


Centre cut of beef tenderloin carved at the table, Café de Paris sauce, vegetables from the market and potato-gratin
(Price per person)
(preparation time 40 minutes, order possible until 1:30 pm / 8:30 pm)

Food additives:

1) Colouring 2) Antidegradants 3) Antioxidants 4) Flavour enhancer 5) Sulphurated 6) Blackened 7) Waxed 8) Phosphate 9) Sweetener 11) contains caffeine 12) 11) contains chinine our current menu

Winter Menu 2022 Hotel Oberkirch
Filename : winter-menu-2022-hotel-oberkirch.pdf (1 MB)