Admiral

An institution in the region, this is a truly charming restaurant, which the owners have been running with dedication for over 10 years now. Chef-patron Holger Stehr serves up his interesting take on modern cuisine in the form of a five- to eight-course set menu, skilfully combining building on classic French foundations with Far Eastern-Japanese influences. Diners are welcomed by hostess Martina Kraemer-Stehr, who is trained as a sommelier and responsible for the friendly and proficient service. The wine list and recommendations are also compelling – you can look forward to wines by the glass that are beautifully matched to the individual dishes on the set menu. Tip: Consider booking the pretty guestroom in the charming sandstone pavilion set in the Admiral Garden. In summer, it is also pleasant to dine on the romantic terrace laid out here in the garden.

Modern French base, Japanese accents

• A multi-course set menu that leans on classic French technique, then cuts it with Far Eastern, Japanese notes.

A sommelier-led front of house

• Service is run by a trained sommelier, with a wine list built around by-the-glass matches for the set menu.

Stay the night, or take the terrace

• There is a guestroom in a sandstone pavilion in the Admiral Garden, plus a garden terrace in summer.

Signature Ingredients

• Langoustine: Sourced from Norway, this delicacy is featured in various dishes, showcasing its sweet and delicate flavor, often paired with unique accompaniments like avocado and black rice.
• Kys Felsenauster: A prized oyster from Brittany, known for its rich, briny flavor, served with dill and crème fraîche, highlighting the restaurant's focus on high-quality seafood.
• Wagyu Beef: This premium beef is known for its marbling and tenderness, served as flank steak, emphasizing the restaurant's commitment to exceptional meat quality.
• Iberico Pork: Sourced from Iberico pigs, this meat is renowned for its rich flavor and tenderness, prepared sous vide to enhance its natural qualities.
• Mirabellen: These local plums are used in desserts, such as the Mirabellentarte, showcasing the restaurant's dedication to seasonal and regional ingredients.
• Wild Harvest Chocolate: A 64% dark chocolate from Original Beans, used in desserts, reflecting the restaurant's commitment to sustainable and high-quality chocolate sourcing.

Tasting Menus

• 5 Courses: €165,00
• 6 Courses: €180,00
• 7 Courses: €190,00

Additional Dish

• Bergkäse Mängisch (Cheese): €15,00