• And because man is man, he wants to eat.


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Food at the Redüttchen restaurant!

Lean back
And enjoy!

We are pleased to have you with us
To be able to indulge in food.

Little Red Riding Hood Menu

Amuse

Max Ball Bread

Tuna from the Gulf of Cádiz
raw marinated
with soured cream, Baerii caviar and pickled pear
3 / 4 / 5 / 6

„Moules-frites: Bouchot mussels from Brittany in a white wine broth
with sautéed scallops, poached oyster, sauerkraut beurre blanc and crisp potato straw
4 / 5 / 6

Pan-fried meagre from the Bay of Biscay
with grilled octopus, bottle squash purée, braised vineyard peach and black pudding gyoza
5 / 6

Interlude

Eifel lamb from the charcoal grill 
with elderberry jus, glazed beans, smoked celeriac cream and sautéed chanterelles
3 / 4 / 5 / 6

„Kardinalschnitte“
Sesame biscuit with caramelised meringue, fig sorbet, crème chantilly, balsamic jelly and sesame nougat
3 / 4 / 5 / 6

Raw milk cheese selection
from the affineur Eric Lefebvre

6

Sweet finish from our patisserie

6-course 125 / 5-course 114
4-course 98 / 3-course 83

„Supported drinking“
Wine pairing:

Fermented: 6-course £49 / 5-course £44
4 courses £37 / 3 courses £30
Unfermented: 6-course £36 / 5-course £31
4-course 24 / 3-course 17

Little Red Riding Hood Menu Vegetarian

Amuse

Max Ball Bread

„Mixed salad“
Green salad marinated with fermented tomato vinaigrette, baby beetroot, cucumber, olive jelly and parsley crumble
3 / 4 / 5 / 6

Braised artichoke
with creamy pan juices, shaved fresh Burgundy truffle, sautéed chanterelles, porcini croquant and damson jelly
4 / 5 / 6

„Braised millefeuille bottle gourd
with curry fumé, grilled vineyard peach, yellow lentils and grilled peppers
5 / 6

Interlude

Glazed tagliatelle
with pistachio pesto, sautéed mustard greens, pickled pear and shaved Comté
3 / 4 / 5 / 6

„Kardinalschnitte“
Sesame biscuit with caramelised meringue, fig sorbet, crème chantilly, balsamic jelly and sesame nougat
3 / 4 / 5 / 6

Raw milk cheese selection
by the affineur Eric Lefebvre
6

Sweet finish from our patisserie


6-course 114 / 5-course 100
4-course 89 / 3-course 76

„Supported drinking“
Wine pairing:
Fermented: 6-course £49 / 5-course £44
4 courses £37 / 3 courses £30
Unfermented: 6-course £36 / 5-course £31
4-course 24 / 3-course 17

à la carte – starters & in-between

  • „Mixed salad“

    22

    Leaf salads, marinated with fermented tomato vinaigrette, cucumber, young beetroot, olive jelly and parsley crumble
  • Freshly opened Marennes oysters, 4 pieces

    24

    with pickled shallots and lemon
  • „Steak tartare, fillet of German Angus beef, flambéed

    29

    with caper vinaigrette, egg yolk cream and straw potatoes
    available on request with 10 g of AKI Baerii caviar, at an extra charge of €20
  • Braised artichoke

    28

    with creamy pan juices, shaved fresh Burgundy truffle, sautéed chanterelles, porcini croquant and damson jelly

You can obtain information about allergens and additives from our service.

à la carte – mainly

  • Glazed tagliatelle

    38

    with pistachio pesto, sautéed mustard greens, pickled pear and shaved Comté
  • Char from the Bergisches Land, baked in puff pastry

    45

    with beurre blanc, own caviar, glazed vegetables and sautéed chanterelles
  • Wiener Schnitzel from Münsterland veal, fried in clarified butter

    39

    with potato and cucumber salad and cherry ketchup

from the charcoal grill

Pure meat culture: We grill premium beef from Bavarian Fleckvieh. Dry-aged on the bone for six to eight weeks, the Simmental beef develops its exceptional tenderness and deep flavour.

Finished over an open flame on our charcoal grill – for pure, honest meat flavour. Carved at your table for you.

  • Tomahawk steak

    55 p. P.

    for 2 people
  • Chateaubriand

    60 pp.

    Premium cut of beef fillet, for 2 people

With both we serve thyme jus, truffle mayonnaise, marinated leaf salad and potato fritters.
You can obtain information about allergens and additives from our service.

Further dishes À la Carte

à la carte – afterwards

  • Raw milk cheese selection from affinage expert Eric Lefebvre

    22

    with balsamic raisins and Max Kugel bread
  • „Chocolate fondant“

    16

    Chocolate fondant with a liquid centre, vanilla cream and sea salt caramel ice cream
  • „Solero“

    18

    Yoghurt ice cream with mango chutney, passion fruit jelly, vanilla crumble and orange sauce
  • „Affogato al caffè“

    8

    Vanilla ice cream, dark chocolate and espresso
  • Sorbet & Ice Cream

    4

    Dear Kugel, we are happy to inform you about our varieties

You can obtain information about allergens and additives from our service.