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.

11.02.2023 Riesling is king
25.02.2023 Sparkling vines from Europe
18.03.2023 La vie est belle with light white and rosé wines
20.05.2023 Pure nature with organic and orange wine
23.09.2023 Rendezvous with Pinot Noir and Pinot Noir
09.12.2023 Anticipation with our favorites for the holidays

Riesling is king
11.02.2023

3 PM
€ 65

Book now

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.

Our Sunday lunch à la chef is a very popular alternative to the Sunday lunch buffet. We gladly credit your lunch buffet vouchers to this event.

Sunday lunch à la chef
12.02.2023

Every Sunday 12:30 PM
€ 65

Book now

Dirk Luther’s favorite recipe

Beef boiled fillet with horseradish sauce, root vegetables and bouillon potatoes

Ingredients for 4 persons
BEEF BOILED FILLET
1 kg		of boiled beef
2		carrots
1		leek
1/6		celery bulb
1		onion
1		parsley root
		peppercorns
		bay leaf
		pimento seeds
		salt
BOUILLON POTATOES
400 g		diced, blanched potatoes
2 tbsp.		finely diced carrots
2 tbsp.		finely diced celery
2 tbsp.		finely diced leek
40 g		butter
1 l		beef broth (depending on potato variety)
1		bay leaf
		salt
		pepper
		grated nutmeg
1 tbsp.		chopped parsley
HORSERADISH SAUCE
35 g		butter
40 g		flour
0,5 l		beef broth
0,2 l		liquid cream
2 tbsp.		horseradish from a jar
1/4		horseradish freshly grated
		salt

PREPARATION
BEEF BOILED FILLET

Put the meat with water, bring to a boil, skim and continue cooking slowly. After 2 hours, add vegetables, spices and salt and cook – when the meat and vegetables are cooked, cut them into even slices and keep warm.

BOUILLON POTATOES
Sauté finely diced brunoise of vegetables in butter, add blanched potato cubes with 2 cm sides, barely cover with meat broth, add salt, pepper, nutmeg and bay leaf and cook. Sprinkle the parsley on the potatoes.

HORSERADISH SAUCE
Put the butter in a saucepan and melt it, add the flour and sweat it well. Pour in the stock, stir thoroughly, keep stirring until boiling, add the cream, reduce the heat and stir occasionally.
At the end of the cooking time, strain the sauce through a sieve. Season with salt and horseradish and refine with cold pieces of butter.

SERVING
Arrange the vegetables with the bouillon potatoes on preheated plates. Add the slices of beef and garnish with the sauce.

Beef boiled fillet
01.03.2023

On Easter Sunday and Easter Monday we welcome you at 12:30 PM in the restaurant Brasserie for Easter 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.

Easter lunch à la Chef
09.04.2023

12:30 PM
€ 65

Book now