O E K O S O P H
Geméiszopp vun haut 6.00 € (V) 10; 12
E groussen Teller Zaloot
a big plate of salad
Kniddelzalot 18.50 € V 1, 2. 6, 9, 10, 11, 12
Salad with roasted leftover “Kniddeln“ an vegetables
Aus mengem Gaart 18.50 € (vegan)1, 2. 6, 9, 10, 11, 12
Salad with all kind of vegetables from my garden
Bauerenzalot 18.50 € 1, 2. 6, 9, 10, 11, 12
Salad with vegetables; bacon, bread; potatoes and eggs
Groussen Teller
Bio-Kallef Cordon bleu mat Champignonenzooss 28.00 € 1; 3; 9; 12
Wiener Schnitzel vum Bio-Kallef 24.00 € 1; 3; 9; 12
Filet vum Réibock mat Estragonzooss op enger Rosmarinpolenta 28.00 € 6; 9; 12
filet from the roedeer on a rosemarypolenta
Kniddelen, mat Speck oder mat Moschterzooss (V) 16.00 € 1; 3; 9; 10; 12
Eppes Séisses
Vanillsglace mat warmen Schockela 8.00 € 3; 9
Crème brulée 8.00 € 3, 9
Schockelasmousse 8.00 € 3; 9
Äre regionale Restaurant aus dem Pafendall
Mir schaffen an enger enker Kollaboratioun mat dem Haff „a Sewen“ vun Meespelt
Doniewent kachen mir mat Produiten aus der biologescher- sou wéi solidarescher Landwirtschaft
14 allergens are openly used throughout our kitchen. Trace amounts may be present at all stages of cooking
Gluten = 1 Crustaceans = 2 Eggs = 3 Fish = 4 Molluscs = 5 Soybeans = 6 Peanuts = 7
Nuts = 8 Milk = 9 Celery = 10 Mustard = 11 Sesame Seeds = 12 Sulphites = 13 Lupine = 14