Following many years serving guests in other fine dining establishments, Michael Köhle and Christoph Hauser have opened a restaurant of their own. Modern German cuisine and new interpretations of classic dishes. Selected wines of the finest quality, from renowned vineyards to newly discovered vintages.
We are very proud to present our first own cookbook. Original ideas put to the acid test! 52 special recipes, numerous colour photos and background information. 240 pages, hardcover. 49,90 €
Now available. You can buy the book directly in our restaurant.
Drinks & Food
The hosts pay special attention to the processing of regional and seasonal products. Almost exclusively whole and half animals are bought and completely processed. Vegetables also play a very important role, which also grows on the farm. The products are served in 4 to 8-course menus. Whether with or without innards, each guest decides for himself.
Your menu could look like this:
– terrine of udder
-pike from the Bramin Lake
– dumpling with beef
– venison from our hunter Jörn
– plum from Akrenberge
nose to tail: homemade black pudding, beef lung, pig kidney, aurochs heart, chip ladle liver, lamb brain
Are you looking for an original location and a dedicated team to turn your company party or private celebration into an unforgettable experience? In Herz & Niere you get both.
from nose to tail
a Interview with helmut Grote for his Podcast “alles in Butter” on WDR Radio.