Herz & Niere Restaurant

ABOUT Respect for the animal means that all of its parts should be used – from nose to tail. And it is on this basis that our restaurant prepares its dishes and creates its weekly menu, sharing gastronomic pleasures otherwise to be enjoyed only at the dinner tables of farmers who slaughter their own livestock. Cuisine here is not limited to just the “choice” cuts of meat. Our guests instead have the opportunity to discover the joy of good food – beyond just the tenderloin filet. OUR MENU In creating and preparing the cuisine, your hosts place a particular priority on making the best possible use of regional and seasonal meats and produce, featuring these in multi-course set menus from 4 to 8 courses in classic and modern German dishes. The guests can choose from 4 different menus; nose to tail, leaf to root and regular meat and fish. WINES mor then 600 different wines on our list. Most from german speaking areas like Germany, Austria and Swiss. Nearly 20 different wines by the glas with our tasting menus.