When the first warm rays of sunshine awaken nature from its winter slumber, a very special time begins in our kitchen too: spring arrives – bringing with it the lightness, freshness and variety that define this year’s Easter menu.
Head chef Olaf Kranz has put together the menu for you with a clear focus on regional and seasonal ingredients. Each course tells its own story – of local producers, young herbs, and the craft of creating something special from the finest ingredients. We invite you to enjoy Easter mindfully – with ingredients from the region, in step with the season, and with a passion for honest, handcrafted cuisine.
“Easter Menu 2026”
€72 per person • €64 without soup • €62 without the intermediate course
Foamed watercress soup
with ceviche of Langburkersdorf char
and cucumber–sorrel sorbet
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Sautéed kid goat liver
with fresh morels, peas, rhubarb
and beurre blanc made with homemade verjus
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Pink-roasted and glazed shoulder of Lauterbach organic kid goat with fermented garlic jus, green asparagus, radishes, lardo and wild garlic potato mousseline
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“Schmidt’s Easter stroll”
with almond cream, lemon curd, fresh strawberries
and basil sorbet
