On Friday 16 October, game comes into the kitchen. On the menu: venison medallions with wild mushrooms and red wine pear, a grandmother-style young wild boar civet in a pastry crust, wild duck two ways and homemade game ravioli with chanterelle jus. To start: confit hare terrine with foie gras and truffle, pheasant croquette with chestnut and fig, and a wild mushroom cappuccino.
Side of your choice: spätzle or truffle mash. The tasting menu turns autumnal too, three courses for 51 €. Until then, mussels are served until Thursday 15 October. Remember to book.