Kochen mit Kräutern - Hochgenuss für alle Sinne

April to mid-June is the peak season for wild herbs.
But you can also get fresh herbs from the Mediterranean or Asian cuisine or from your own garden all year round.
At the beginning it's all about smelling and tasting the supposed "weeds" and you'll be surprised at what you can eat.
Embark on an experiment in the world of herbs and then enjoy our jointly prepared herb menu, consisting of
depending on the season, for example

Wild herb salad with dandelion honey and orange dressing
Moreto herb cream, tomatoes with pesto and rosemary focaccia

Homemade herb salt

Wild herb soup

Herb (wild garlic) gnocchi with tomato sauce
Risotto with green asparagus and herbs

Fish with herb topping

Guinea fowl with lemon thyme and oregano
Saddle of venison wrapped in herbs and cooked sous vide

Elderflower mousse with basil ice cream
Baked peaches with sweet pesto and lavender ice cream