Moments to savour

In our Bodega, we take you on a fascinating wine journey through the world of berries and vines. You can expect tantalizing sensations, special moments of enjoyment, and wine stories about a cultural asset that is almost as old as mankind itself. Familiarise yourself with the delicate nuances during the tasting session and discover a whole new world of aromas and flavors. Perhaps you will come across your new favorite wine, too.

27.04.2024 Wine region with finesse – Chablis
25.05.2024 Strong character from Portugal – Quinta de Soalheiro
22.06.2024 Summer breeze in the glass

Wine region with finesse – Chablis
27.04.2024

3 PM
€ 65

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A culinary package for those special moments in life: you start with a glass of champagne, followed by a 4-course-dinner menu at restaurant Brasserie incl. accompanying wines, water and coffee.

Time for us
27.04.2024

Daily from 6 PM
€ 185

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DIRK LUTHER’S FAVORITE RECIPE

Quinoa Bowl

INGREDIENTS
60 g		Quinoa
10 ml		lemon juice
20 ml		grape seed oil
1		beet, cooked
1 tsp.		creamed horseradish
1/2		eggplant, diced
1/2 tsp.		maple syrup
		chili flakes
1		carrot
1/2		cucumber
1/2		avocado
1		handful of pumpkin seeds
		salt and pepper from the mill
		DRESSING
50 g		zucchini
75 ml		vegetable stock
100 ml		light colored balsamic vinegar
40 g		whole milk yoghurt
1 tbsp.		mustard
2 tbsp.		maple syrup
1 tbsp.		chopped parsley
1 tbsp.		finely chopped dill
		salt and pepper
		PREPARATION

Prepare the quinoa according to the packet instructions and then mix with salt, pepper, lemon juice and the grape seed oil. Cut the beet into even cubes. Season with salt and pepper and refine with the horseradish. Heat a frying pan with a little oil over a medium heat. Add the diced eggplant, season with salt and pepper. Stir in the maple syrup and sauté for 10 to 15 minutes. Season with chili flakes. Wash and peel the carrot and pass through a spiral slicer. If you don’t have a spiralizer, you can also grate the carrot. Wash and slice the cucumber, remove the flesh of the avocado from the skin and dice. Wash and roughly chop the zucchini. Blend with the remaining ingredients in a blender to make a sauce. Season to taste with salt and pepper. Marinate all the ingredients except the pumpkin seeds in the dressing, arrange in a bowl and garnish with the pumpkin seeds.

DIRK LUTHER’S FAVORITE RECIPE
27.04.2024

Make every Sunday to a special occasion. We welcome you at 12:30 PM in the restaurant Brasserie for Sunday lunch à la chef and welcome you with a glass of Prosecco and a small culinary greeting from the kitchen. With the best view of the Flensburg Fjord, we serve a 3-course menu by Dirk Luther. After the starter you will enjoy a main course to choose and finally a delicious dessert as well as a coffee specialty with a sweet surprise.

Sunday lunch à la chef
28.04.2024

Every Sunday 12:30 PM
€ 80

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For over 100 years, the precise art of watchmaking from Switzerland has fascinated watch enthusiasts all over the world. Kurt Ohlsen and Olaf Sörensen, master watchmaker at the Peter Jürgensen jewelry store in Flensburg, will present the »myth of Rolex« at the Meierhof Matinée in an inspiring way. Two star chef Dirk Luther will serve a 3-course-lunch-menu incl. aperitif, corresponding wines, water and coffee.

Limited number of seats.

Meierhof Matinée Rolex myth
15.06.2024

12:30 PM
€ 100

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Discover the picturesque landscape with our city bikes or e-bikes and take a day trip to the nature reserve of Geltinger Birk. On request, we provide you a well-filled picnic basket, including a bottle of non-alcoholic sparkling wine. City bike € 15 per person/day, e-bike € 35 per person/day. Picnic basket including a bottle of non-alcoholic sparkling wine € 25 per person.