Here you will find taste experiences you have never had before!

We put together the menu according to the season and local produce. Ask for more details!

Here are some of our guests’ favourite foods:

• Steamed carrots with sesame seeds and honey marinated turnip
• Weed pesto
• Fried courgette with chanterelles
• Mint and wild strawberry raw jam
• Nut bread (without flour) and gingerbread (whole wheat flour)
• Pumpkin-apricot puree soup
• Chickpea-sweet potato soup with chard
• Sheet cake with rhubarb, strawberries and banana
• And the hostess’s favourite: mango cake with wild berries

MUHAMMARA or PEPPER-CHILLI DIP

• 500 g red pepper
• 100 g cashew nuts
• 100 g sun-dried tomatoes in oil
• 0.5 tablespoons lemon juice
• 2-3 cloves of garlic, chopped
• 1 teaspoon salt
• a little freshly ground pepper
• 1 tablespoon olive oil, a little chilli oil or ground chilli

Wash the peppers and cut lengthwise into four. Remove seeds and stalk and spread on baking paper. Brush with olive oil and cook at 200 degrees for 20-30 minutes until the peppers have softened and become slightly black on top. Remove from the oven, cover the oven pan completely with foil and let the peppers cool. Peel the peppers (the peel comes off easily), put them in a blender or food processor, add the nuts, lemon juice, garlic, salt, sun-dried tomato, pepper, chilli, and puree until smooth. To finish, add olive oil if necessary.

LOVAGE PESTO

• 300 g lovage leaves
• 100 g cashew nuts
• 2-3 cloves of garlic, chopped
• 100 g olive oil
• 1 teaspoon honey
• 1 lime juice (rhubarb juice is also suitable)
• a little salt and pepper

Put all the ingredients in a blender or food processor and blend.
As you can see, there is no cheese in our pesto. This makes other flavours stand out better, and those who do not consume dairy products can also enjoy our pesto.
Lovage speeds up the metabolism and promotes digestion. Instead of it, or together with it, you can also use basil, rocket, parsley, ground elder, nettle, as well as borage or calendula flowers, etc., as green pesto.

CARROT-BEET-CREAM CHEESE SPREAD

• 200 g carrots
• 200 g beetroot
• 200 g cream cheese
• dried basil
• a little salt and pepper

Season the beetroot with olive oil and basil and bake in the oven until soft. Put the carrots, beet, and cream cheese in a food processor and mix evenly; add salt and pepper if necessary.

YELLOW PEA HUMMUS

• 200 g yellow peas (soaked overnight and cooked)
• 2 tablespoons olive oil
• 1-2 tablespoons sesame seed paste
• 1 crushed garlic clove
• 1 lemon juice
• one handful of parsley leaves
• salt and black pepper

Put all the ingredients in a food processor and whisk into a creamy mass. Add a little water or oil if necessary.
While chickpeas are usually used to make hummus, we have replaced them with domestic yellow peas and added parsley. The sesame seed paste is indispensable.