Our chef recommends

Our seasonal recommendations

Soups

Cream soup

Two kinds of potatoes | Horseradish | Herbs

14

Starters

Endive salad

Orange | Pickled peppers | Black quinoa

12
Steamed wonton

Corn poularde | King oyster mushroom | Leek | Sesame

15

Main courses

Saddle of venison

Nut crust | Hand-scraped «Spätzle» (regional pasta) | Red cabbage | Lingonberries

37
Milk-fed veal steak

Pommes Macaire | Kale | Baby carotte

35
Charr

Beluga lentils | Chinese cabbage | Apple

38
Medallion of beef fillet

Mashed potatoes | Brussels sprouts | Onion confit

38

Desserts

Millefeuille

Hazelnut | Chocolate | Blackberry

14
Vermicelles

Chestnut | Cherry | Meringue

17

Aperitif recommendation

Enjoy non-alcoholic aperitifs…

«Hugo» – non-alcoholic
0,15l
5,90

Elderflower sirup, tonic water, soda, lime and mint

3,12
Freistern» grape juice secco rosé – non-alcoholic –
0,15l
5,50

Oberkircher Vintners’ Cooperative

…and tingly

Professor Blankenhorn Cuvée brut
0.1l
6,70

Staatsweingut Freiburg

Gin & Tonic

optionally with lime, lemon or a slice of cucumber

V-Sinne Schwarzwald Dry Gin 45%
2cl
6,40
4cl
9,70
MONKEY 47 Dry Gin 47%
2cl
7,90
4cl
10,90
BOAR – Black Forest Gin 43%
2cl
7,90
4cl
10,90
Thomas Henry Tonic Water
btl. 0,2l
4,90
12
MUNDART Kaiserstuhl Dry Gin 43%
2cl
6,40
4cl
9,70

Our seasonal menu

3-Course-Menu: €66

Oberkirch’s Vegetarian Menu

3-Course-Menu: €54

Wine recommendation

2015 Oberrotweiler Eichberg
btl. 0.75l
32,00

Pinot Noir, dry
Vineyard Freiherr von Gleichenstein, Oberrotweil

0.1l
6,40
0.2l
10,60
2021 Pinot Blanc
btl. 0.75l
29,00

dry
Vineyard Martin Waßmer, Bad Krozingen – Schlatt, Markgräflerland

0.1l
5,80
0.2l
9,60

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) contains chinine