December 31

To celebrate the turn of the year, the kitchen team led by Norman Pontzen once again performs at its very best. The four-course menu begins with a variation of fine fish served with wasabi foam, wakame, and bread. This is followed by a delicate venison cream soup with strudel, then a supreme of corn-fed poultry with sherry sauce, vanilla peppers, and parsnip mousseline. The grand finale is the festive “St. Silvester” ice dessert.