Verbene

This delightful little restaurant is nestled in the heart of the old town. Patrons appreciate the inviting interior and the extremely friendly service, not to mention the modern seasonal cuisine. The ingredients are sourced as locally as possible – the restaurant even has its dedicated producers: For example, they have a farmer grow vegetables specifically for them. One of the two set menus comprising four to eight courses is vegetarian. The combination of yoghurt, zucchini, black garlic and lemon oil is a particularly original and well-balanced dish. The charming Brunnenhof is a lovely secluded courtyard where you can dine away from the hustle and bustle of the city.

A tasting menu that can go fully vegetarian

• The kitchen offers the full course structure as a complete vegetarian menu, not a trimmed alternative.

A named signature dish in the sequence

• Voie gras is singled out as the restaurant’s signature course.

An apéro section with defined bites

• The menu opens with multiple small items before the numbered courses, setting a clear pacing and structure.

Signature Ingredients

• Voie gras: A vegetarian signature dish framed like foie gras, paired with pear, white port and cinnamon.
• Forest aromatics (beech, moss, spruce): A vegetarian opening built around woodland notes rather than protein.
• Koji: Fermentation culture named explicitly in the apéro sequence, used as a flavouring tool.
• Rainbow trout with sauerkraut nage: A fish course driven by fermented acidity and brassica depth.
• Morels: Paired with guinea fowl and winter greens, a classic seasonal anchor.

Seasonal menu (Winter 2026)

• 4 courses (I, III, V, VI): €119
• 5 courses (I, II, III, V, VI): €139
• 6 courses (I, II, III, IV, V, VI): €159

Menu (as listed)

• Apéro: Rheinkiesel, smoked herb butter, potato and Comté, celeriac, koji, apple
• I. Waldessenz (vegetarian): beech, moss, spruce
• II. Voie gras (vegetarian), signature dish: pear, white port, cinnamon
• III. Swede (vegetarian): lovage, potato crust
• IV. Rainbow trout: sauerkraut nage, cabbage, kimchi
• V. Guinea fowl breast: morels, flower sprouts, shallots
• VI. Mandarin (vegetarian): buttermilk, corn sponge, dark chocolate

Vegetarian option: the restaurant offers the menu fully vegetarian.